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!