Famous lasagna soup

By Olivia Biermann
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  • 1 tablespoon(15 milliliters) olive oil
  • 1/2 onion, finely chopped
  • 1 bell pepper, chopped
  • 1 cup (250 milliliters) finely chopped mushrooms
  • 2 1/2 cups (625 milliliters) Marinara Sauce
  • 31/2 cups (875 milliliters) vegetable broth
  • 1/2 cup (125 milliliters) dried brown lentils
  • 8 lasagna noodles, broken into pieces
  • 1 cup (250 milliliters) baby spinach
  • 1 batch Vegan Ricotta or 1/2 cup (125 milliliters) vegan cheese shreds
  • Chopped fresh flat-leaf (Italian) parsley (optional)
  • Freshly ground black pepper (optional)


  1. Heat a large pot over medium heat. Add the oil, onion, bell pepper and mushrooms; cook for about five minutes, stirring frequently, until the onion is translucent.
  2. Add the marinara sauce, vegetable broth, lentils and lasagna noodles; stir to combine. Reduce the heat and simmer for about 25 minutes, stirring frequently, until the lentils and noodles are tender.
  3. Add the spinach and stir to combine. Ladle into four bowls and top each with a spoonful of ricotta or vegan cheese shreds. Garnish with fresh parsley and freshly ground black pepper, if desired.



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