So here’s the deal. I got a little lazy and I didn’t feel like taking real pictures of this recipe. But so many of you asked for it that i’m gonna go ahead and share it with you anyways. You’ll just have to deal with the instagram photos 🙂
The whole reason this recipe came to be is because I’ve been craving lasagna for the past three weeks. A few weeks ago, I went to make some Crockpot Lentil Veggie Lasagna and I was fresh out of tomato sauce! Then I promptly forgot to buy some the next three times I was at the store. I had one can of diced tomatos and a small 8 oz can of tomato sauce in the pantry and I finally decided to just make it work.
And I succeeded! Here’s the recipe:
Here’s the important thing to note about this recipe. The noodles will soak up the broth if you don’t eat it all. So if you think there’s going to be leftovers, and you want it to stay soup-like, you may want to cook the noodles separately and just mix them in each time you eat it. I didn’t really think about the fact that I was going to be the only one eating this because hubby was out of town. So I had a lot of leftovers. Whoops!
But it was fine. I kind of liked getting to eat it two different ways. I enjoyed it as soup the first night, and then I served the leftovers on a bed of spaghetti squash and topped it off with some mozzarella cheese the next three times I ate it! Delicious either way.
Another option would be to leave out the noodles all together and use spaghetti squash noodles in the soup instead!
Classic comfort food with a twist, this lasagna soup is tasty and nutritious.
- 2 cloves garlic
- 2/3 c onion, diced
- 4 c diced veggies (fresh or frozen)
- 1-14.5 oz can no salt added diced tomatoes
- 1 cup no salt added tomato sauce
- 4 c vegetable broth
- 2 Tbsp fresh basil, minced
- 2 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp paprika
- black pepper, to taste
- 2 cups cooked lentils
- 4 lasagna noodles
- 1/2 c ricotta cheese
- fresh spinach, optional
- Saute the garlic, onion and vegetables in a large pot on the stove for about 10 minutes.
- Add the spices, tomatoes, tomato sauce and broth and simmer until vegetables reach desired tenderness.
- Stir in the lentils.
- Break the lasagna noodles into pieces and add them to the pot. Simmer until the noodles are cooked.
- Stir in the ricotta and fresh spinach (optional). Adjust the spices if necessary
- Serve warm.