One-Pot Lasagna Soup
This easy-to-make soup has the comforting goodness of lasagna- but without the complicated preparation. It’s also a lighter riff on the classic layered pasta dish that’s made hearty with lentils and vegetables. Full of Mediterranean flavors like oregano basil, and garlic, the aromatic broth is enhanced by red wine. (Though Adventist traditionally don’t drink wine, some do use it in cooking)
- Extra-virgin olive oil, for sautéing
- 1 medium onion, diced
- 3 cups vegetable broth, or a combination of 1 1/2 cups water and 1 1/2 cups broth
- 3 garlic cloves, minced
- 1/2 cup dried brown lentils
- One 28- ounce can diced tomatoes, with liquid
- 1/2 cup red wine
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/4 teaspoon ground nutmeg
- 1/2 pound lasagna noodles, broken into pieces
- Salt and white pepper (optional)
- Tofu ricotta * or cashew cream
- Basil Leave for garnish
- In a large soup pot, saute the onion in olive oil until tender, about 6-8 minutes.
- Place next four ingredients (vegetables broth, garlic, lentils, and tomatoes) into the pot. Bring it to a boil and then reduce to medium low heat to simmer for 20 minutes.
- Stir in wine, herbs, and spices and simmer for 20 more minutes.
- While the broth is simmering, cook the lasagna noodles according to package directions.
- Add lasagna noodles to the soup; add salt and pepper to taste.
- remove from heat and ladle into individual bowls.
- Serve with generous dollop of tofu ricotta or cashew cream and garnish with basil.
*To make tofu ricotta blend 1 pound extra-firm tofu (drained and patted dry) with 2 teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoon basil, and 1 teaspoon lemon juice until combined; stream in extra-virgin olive oil until you obtain the consistency that you want. If too thick, add water, one table-spoon at a time to thin out. Add salt and white pepper to tase.
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