It’s the delicious hearty and cheesiness of a lasagna but with the comfort of a nice, hot bowl of soup. It’s sooo easy to make and perfectly yum! Recipe in the comments!! by dedetable 3 Comments dedetable 5 months ago ▢ 3 Tbsp olive oil▢ Medium sized onion, diced small▢ 1 1/2 Tbsp garlic minced▢ 24oz meat free ground beef▢ 1 Tbsp Italian seasoning▢ 1 tsp smoked paprika▢ 1/2 tsp cayenne▢ 1 Tbsp Italian seasoning▢ 1 Tbsp fresh rosemary, roughly chopped▢ 1 tsp black pepper▢ 3 Tbsp tomato paste▢ 28oz crushed tomatoes▢ 4 1/4 cups vegetable broth▢ 8 oz lasagna noodles, broken up▢ 1/2 cups dairy free mozzarella, grated▢ 1/2 cup dairy free parmesan, grated▢ 1/2 cup dairy free cheddar, grated▢ 2 cups kale, roughly chopped▢ Fresh basil and parmesan, to garnish▢ Breadsticks, to serve on sideInstructions: 1. In an oval dutch oven over a medium-high heat, add olive oil. Once hot, add onions and sauté. 2. Add minced garlic and cook until fragrant, about 2-3 minutes. Add meat free beef and cook until browned, about 4-5 minutes. 3. Add seasonings and tomato paste then combine until everything is well seasoned. Cook for another 2-3 minutes then add crushed tomatoes and broth. 4. Cover and bring to just a boil. Remove lid and add broken up lasagna sheets. Cover again and cook until lasagna sheets are soft, about 7-10 minutes. 5. Add all cheeses followed by chopped kale. Stir to combine and cook until cheese is melted and kale is cooked, about another 5-7 minutes. 6. Serve in a bowl with garnishes and breadsticks on side. TheUrbansky 5 months ago Yupppppp astralairplane 5 months ago Wowo. Please consider cross posting to the soup subWrite A CommentYou must be logged in to post a comment.
dedetable 5 months ago ▢ 3 Tbsp olive oil▢ Medium sized onion, diced small▢ 1 1/2 Tbsp garlic minced▢ 24oz meat free ground beef▢ 1 Tbsp Italian seasoning▢ 1 tsp smoked paprika▢ 1/2 tsp cayenne▢ 1 Tbsp Italian seasoning▢ 1 Tbsp fresh rosemary, roughly chopped▢ 1 tsp black pepper▢ 3 Tbsp tomato paste▢ 28oz crushed tomatoes▢ 4 1/4 cups vegetable broth▢ 8 oz lasagna noodles, broken up▢ 1/2 cups dairy free mozzarella, grated▢ 1/2 cup dairy free parmesan, grated▢ 1/2 cup dairy free cheddar, grated▢ 2 cups kale, roughly chopped▢ Fresh basil and parmesan, to garnish▢ Breadsticks, to serve on sideInstructions: 1. In an oval dutch oven over a medium-high heat, add olive oil. Once hot, add onions and sauté. 2. Add minced garlic and cook until fragrant, about 2-3 minutes. Add meat free beef and cook until browned, about 4-5 minutes. 3. Add seasonings and tomato paste then combine until everything is well seasoned. Cook for another 2-3 minutes then add crushed tomatoes and broth. 4. Cover and bring to just a boil. Remove lid and add broken up lasagna sheets. Cover again and cook until lasagna sheets are soft, about 7-10 minutes. 5. Add all cheeses followed by chopped kale. Stir to combine and cook until cheese is melted and kale is cooked, about another 5-7 minutes. 6. Serve in a bowl with garnishes and breadsticks on side.
3 Comments
â–¢ 3 Tbsp olive oil
â–¢ Medium sized onion, diced small
â–¢ 1 1/2 Tbsp garlic minced
â–¢ 24oz meat free ground beef
â–¢ 1 Tbsp Italian seasoning
â–¢ 1 tsp smoked paprika
â–¢ 1/2 tsp cayenne
â–¢ 1 Tbsp Italian seasoning
â–¢ 1 Tbsp fresh rosemary, roughly chopped
â–¢ 1 tsp black pepper
â–¢ 3 Tbsp tomato paste
â–¢ 28oz crushed tomatoes
â–¢ 4 1/4 cups vegetable broth
â–¢ 8 oz lasagna noodles, broken up
â–¢ 1/2 cups dairy free mozzarella, grated
â–¢ 1/2 cup dairy free parmesan, grated
â–¢ 1/2 cup dairy free cheddar, grated
â–¢ 2 cups kale, roughly chopped
â–¢ Fresh basil and parmesan, to garnish
â–¢ Breadsticks, to serve on side
Instructions:
1. In an oval dutch oven over a medium-high heat, add olive oil. Once hot, add onions and sauté.
2. Add minced garlic and cook until fragrant, about 2-3 minutes. Add meat free beef and cook until browned, about 4-5 minutes.
3. Add seasonings and tomato paste then combine until everything is well seasoned. Cook for another 2-3 minutes then add crushed tomatoes and broth.
4. Cover and bring to just a boil. Remove lid and add broken up lasagna sheets. Cover again and cook until lasagna sheets are soft, about 7-10 minutes.
5. Add all cheeses followed by chopped kale. Stir to combine and cook until cheese is melted and kale is cooked, about another 5-7 minutes.
6. Serve in a bowl with garnishes and breadsticks on side.
Yupppppp
Wowo. Please consider cross posting to the soup sub