Post by @alfiecooks

LASAGNA SOUP (plant-based) 🥫🌱🍝 I wasn’t 100% convinced when I heard about lasagna soup… safe to say this might have changed my mind - you HAVE to make this 🤤 AD | We’re combining two of the most comforting things you can eat - lasagna + soup - but keeping it a little healthier. And for the best sauce, we’re using the best quality with @Mutti Pomodoro UK passata + triple concentrate 🥫 By making a few simple plant-based swaps, we’re keeping things healthier + packing in plenty of fibre / plant protein too with crispy smoked tofu, soft lentils + nutritional yeast instead of cheese 🧀 The full written recipe can be found below - so enjoy! And as always, let me know if you give it a go in the comments 👇 INGREDIENTS (serves 4) 1 brown onion, finely diced 1 medium carrot, finely diced 1 large celery stick, finely diced 4 garlic cloves, minced 1 tbsp dried oregano 1 tbsp smoked paprika 1 tbsp Mutti triple/double concentrate Small glass white wine (or glug of cider) 2x 400g tins cooked brown lentils, drained + rinsed 1x 400g jar Mutti passata 1 tsp sugar 4 tbsp nutritional yeast 1.25 litres hot vegetable stock 10-12 dried lasagna sheets, broken into pieces 400g (smoked) extra firm tofu, torn into small pieces 150ml plant-based cream Large handful fresh basil, leaves roughly chopped Olive oil, salt + black pepper METHOD 1. Build your flavour base. Heat a glug of olive oil in a large saucepan on a medium-high heat. Add the onion, carrot + celery with a good pinch of salt and cook for 7-10 minutes until softened. 2. Add the garlic, oregano, smoked paprika + tomato purée. Season well with a good crack of black pepper, stir well + cook out for 2-3 minutes. Once the bottom of the pan begins to catch, add the wine/cider, increase the heat + allow to cook off fully for a few minutes, scraping the bottom of the pan as you go. 3. Add the lentils, passata, 1 litre of vegetable stock + good pinch of sugar. Bring to a simmer, then lower the heat to medium + allow to bubble away for around 10-15 minutes until slightly reduced + flavours concentrated. 4. Break the lasagna sheets into rough pieces straight into the soup. Add the rest of the stock so the lasagna is fully submerged. Cook for around 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. 5. Meanwhile, heat a good splash of oil in a frying pan on a medium-high heat. Add the crumbled tofu and fry for around 3-4 minutes on each side, seasoning with a good pinch of salt, pepper + pinch of msg if you like, until nicely golden-crisp on both sides. 6. Once your pasta is cooked, stir in nutritional yeast, cream + fresh basil. You could add all the tofu in here too if you like, but I kept separate - up to you! Adjust seasoning to taste. 7. Serve it up. Ladle into bowls and top with another drizzle of cream, lots of that crispy tofu, more fresh basil + a good drizzle of extra virgin olive oil. #lasagna #soup #deceptivelysimple #EasyRecipes #healthyrecipes