Ingredients
10 oz Vegan ground "meat"
1 yellow onion
1 red bell pepper
1 zucchini
1 cup spinach
12 Lasagna noodles, broken into 2 inch pieces
2 tbs tomato paste
1 tbs minced garlic
1 tbs nutritional yeast
1 tbs basil
1 tbs Italian seasoning
Salt
Black pepper
24 oz pasta sauce
28 oz of canned diced tomatoes
½ cup vegan cream
Vegan Ricotta:
2 cups almond flour
¾ cup water
2 tbs lemon juice
1 handful of fresh parsley
1 tbs nutritional yeast
1 tsp salt
⅛ tsp garlic powder
Directions
Step 1
Dice the onion,diced the red bell pepper and quaternary the zucchini into small chunks.
Step 2
Add 1 tbs of avocado oil to a large pot on medium heat and add the vegan ground meat. Cook for 5-7 minutes until it is browned seasoning to taste with salt and black pepper. Remove from pot and set aside for later.
Step 3
Add 1-2 tbs of olive to the pilot and add in the onions, bell peppers and zucchini. Saute those for 5-7 minutes or until softened stirring occasionally. When they have softened season to taste with salt and black pepper. Then add tomato paste, basil, Oregano, nutritional yeast, minced garlic, mix thoroughly and cook for around 2 minutes.
Step 4
Pour in pasta sauce, canned tomatoes, veggies broth, vegan ground meat and mix thoroughly. Bring to a boil then add in the broken lasagna pasta, vegan cream and reduce to simmer until pasta is tender. (About 7-9 minutes) Stir in spinach and cook until tender. ( About 2 minutes)
Step 5
Make the vegan ricotta cheese by adding everything to a food processor and blend until smooth
Vegan Ricotta:
2 cups almond flour
¾ cup water
2 tbs lemon juice
1 handful of fresh parsley
1 tbs nutritional yeast
1 tsp salt
⅛ tsp garlic powder
Step 6
Serve the soup in a bowl, top it off with some of the vegan ricotta and enjoy!
