Making this for our meatless supper tomorrow night…if you wanna make it too you’ll need to get the ingredients today!!!

Print Recipe Card Here Recipe-Card-Meatless Lasagna Soup

Easy Lasagna Soup

During Lent (Ash Wednesday until Easter each year) my family doesn’t eat meat on Fridays. We do all the usuals like fish, pancake dinner, baked potato bar, and there’s some Fridays we do soup nights. There’s tomato soup and grilled cheese, and vegetable, but I love to mix it up and try something new….this recipe is FABULOUS! And once Lent is over we will make the version with meatballs! I made this with the slow cooker!

 

First here’s what you’ll need:

Soup

1 15 ounce can tomato sauce

1 28 ounce can crushed tomatoes

6 cups vegetable broth

1 yellow onion, diced or chopped, your preference

2 cups mushrooms, sliced

2 zucchinis, sliced

4 cloves garlic, minced

2 bay leaves

2 teaspoons dried oregano

1 Tablespoon dried basil

⅛ teaspoon red pepper flakes

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

12 ounces lasagna noodles

4 cups fresh spinach leaves

 

Cheese topping

1 8 ounce container ricotta cheese

½ cup mozzarella cheese, shredded

¼ cup parsley, chopped

¼ cup basil leaves, chopped

Pinch (or 2) of kosher salt

Here’s what you’ll do next!

In the slow cooker put your tomato sauce and crushed tomatoes, then the onions.

Next the sliced mushrooms:

Next the garlic…

And then the sliced zucchini (YUM)

Bay leaves and spices next!

Next either put on high for about 4 hours or low for about 6-6.5 if you won’t be home

Noodle time!

Go ahead and break the noodles into smaller (but not too small) pieces and boil according to directions minus about 2-3 minutes. (Ive seen recipes that put the noodles in at the beginning but its too risky for me. Ive had them not soften)

Drain when soft and add them into the slow cooker and stir

Almost done!

Next wash and destem your fresh spinach leaves and add them to the mixture and let them wilt

CHEEEEESEEEEE!!!!

Next mix together the ricotta and mozarella cheese, add the parsley and basil and  pinchish of salt

Now….on the cheese…a little dab will do ya…so a dollop about a tablespoon is all you need per bowl, give or take on your taste!

Ladel into your bowl and dollop with cheese topping and enjoy the yummy goodness!!!

I made 2 slow cookers full for the soup supper at church last night and it was a HIT!!!!

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