Vegan lentil “lasagna” soup with cashew pesto ricotta

Lentil “lasagna” soup with cashew pesto ricotta

Recipe:
1 onion finely chopped,
5-6cloves of garlic,
24 oz crushed tomatoes with basil,
24 oz marinara (I used Rao’s),
14 oz Can of lentils (drained & rinsed),
2-3 cups veggie broth,
8 oz lasagna noodles,
2-3 tbsp Italian seasoning,
Salt, pepper, red pepper flakes

Sauté onion & garlic for 5-10 minutes. Add all remaining ingredients and simmer 15-20 minutes, until pasta is cooked. Adjust broth quantity as needed depending on thickness. Finish by adding 1/2 – 1 cup of cashew cream (homemade or I used Elmhursr brand)

Ricotta (add all ingredients to food processor):
1 cup of raw cashews (boiled for 5 mins),
1/2 package tofu,
A couple of generous spoonfuls of vegan pesto,
3-4 garlic cloves,
2 tbsp nutritional yeast,
1 tbsp white miso,
Salt & pepper to taste