Looking for fresh new ways to feed your lasagna addiction? This comforting vegan lasagna soup bowl is topped with a healthy dollop our Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese to create a creamy cheesy dairy-free bowl of goodness you can enjoy anytime.
BONUS: It's made in the slow cooker so it basically makes itself!
4 c. vegetable broth (one tetra pack carton)
1 medium onion, diced
3 garlic cloves, minced
3/4 c. dried brown lentils
2 tsp. dried basil
2 tsp. dried oregano
14 oz. can diced tomatoes
14 oz. can crushed tomatoes
1 tsp. sea salt
freshly ground pepper to taste
8 lasagna noodles
3 c. spinach leaves, chopped
1 pkg. Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
1. Add broth, onion, garlic, basil, oregano and lentils to the slow cooker and stir a few times to blend. Cover and cook on high until the lentils are just tender, about 2 hours.
2. Add the diced and crushed tomatoes to the slow cooker and stir. Continue cooking on high for 2 hours more.
3. Break the lasagna noodles into large pieces and stir the broken noodles and spinach into the soup. Cook on high for another 15 minutes, until the noodles are tender and the spinach is wilted. Season the soup with salt and pepper to taste.
4. Spoon soup into bowls and top with a healthy scoop of Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese. Garnish with fresh Italian parsley or basil and serve immediately.