A cozy and lazy take on traditional lasagna, this one-pot lasagna soup is packed with colorful veggies and lentils for added protein. It's a delicious and healthy meal, perfect for a casual dinner.
1: Dice an onion and peel and mince the garlic cloves.
2: Slice the mushrooms, cut the zucchini into half moons and halve the cherry tomatoes.
3: To a large pot on medium heat, add olive oil along with the diced onion and stir. After a few minutes, add the minced garlic.
4: Add the mushrooms to the pot and let them cook down for a few minutes before adding the zucchini and cherry tomatoes, stirring occasionally.
5: Drain and rinse the lentils. Add to a blender with 1/4 cup water and blend for 30 seconds.
6: To the pot, add the Italian spice blend, salt, blended lentils, tomato sauce, and 2 cups water or vegetable stock and mix well.
7: Break the lasagna sheets into 1 1/2 inch pieces, then add to the pot and stir. Reduce heat to low, cover, and simmer for 15 minutes, or until the noodles are cooked.
8: Prepare the cashew cream by adding the cashews, water, lemon juice, salt and garlic powder to a blender and blending until smooth and creamy.
9: Wash and roughly chop spinach.
10: Once the noodles are cooked, add the spinach to the pot, stir and let simmer for another 2 minutes. Depending on how 'soupy' you want it to be, you can add an extra 1/2 cup of water or vegetable stock.
11: Serve with cashew cream and fresh basil and enjoy!
