Lasagna Soup

I heard I missed national lasagna day yesterday, so let's make up for that today. This Vegan Lasagna Soup is yum and takes less time to make than an actual lasagna. Plus no baking which means you can eat this all year around. 

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Vegan Lasagna Soup

Yield: 4

Prep time: 5 minutes

Total time: 30 minutes

Ingredients

Lasagna Noodles | 1/2 box

Olive Oil | 1 tbsp

Carrots | 2 - 3 medium, peeled and diced

Zucchini  | 1 diced

Marinara Sauce | 1 jar

Vegetable Broth | 2 cups

Almond milk | 1 cup

Apple Cider Vinegar | 1 capful

Italian Seasoning | 1 tbsp

Garlic Powder | 1 tsp

Black Pepper | to taste

Ricotta | 1/2 batch for serving

Directions

1. Heat olive oil over medium heat. Add veggies and cook for 5 - 10 minutes until turning fork tender. 

2. Add marinara sauce, spices, vegetable broth, and almond milk and bring to a boil. 

3. Add lasagna noodles and simmer for 10 minutes until noodles are cooked. 

4. Serve topped with a dollop of ricotta or your preferred vegan cheese.

5. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 411  | Fat: 17 .5 | Saturated Fat: 2  g | Cholesterol: 0 mg | Sodium: 727  mg  | Total Carbs: 53 g | Dietary Fiber: 8 g | Sugars: 10 g | Protein: 14 g