a local italian restaurant had a sign outside for lasagna soup. i've heard of lasagna soup, and for some reason i think it would be delicious! everyone i've asked said it sounds kinds gross, but i coudln't wait to find a recipe and try it out. found this paula dean lasagna soup recipe here, and veganized it below. this turned out absolutely.....
WHAT YOU NEED:
1/2 Cup Textured Vegetable Protein (TVP) - I used Bob's Red Mill
1 Red Onion, Diced
1 Red Pepper, Diced
3 Garlic Cloves, Minced
1 TSP Thyme
1 TBSP Packed Brown Sugar
32 OZ Vegetable Broth
2 (14.5 OZ) Cans Petite Diced Tomatoes
1 (15 OZ) Can Tomato Sauce
2 TSP Italian Seasoning
1/2 TSP Salt
2 Cups Broken Lasagna Noodles
Optional:
"Parmesan Cheese"
Garlic Crostini: French Bread, 2 Cloves of Garlic, 1/2 Cup EVOO, Salt & pepper
WHAT YOU DO:
1. Combine Onion, Pepper, and Garlic, with Olive Oil over medium heat for 8 minutes. Stiring occasionally.
2. Stir in Thyme, Brown Sugar, Diced Tomatoes, Tomato Sauce, Italian Seasoning, and Salt.
3. Bring to a Boil.
4. Reduce Heat and simmer for 20 minutes, add in the TVP.
5. Add Lasagna Noodles. Simmer until noodles are tender.
6. Stir in Parmesan Cheese.
7. Serve with Crostini on top.
Crostini: Cut Up French Bread into slices, spread olive oil & garlic, salt & pepper. Bake for 10-15 mins at 350 degrees.
8. Enjoy!
