Slow Cooker Vegan Lasagna Soup

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Slow Cooker Vegan Lasagna Soup

Prep Time15

Cook Time4

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Italian, Mediterranean, Vegan, WFPB

Keyword: crock pot vegan recipes, lasagna soup, slow cooker vegan

Servings:

Calories: 414kcal

Equipment

slow cooker
blender

Ingredients

For the Lasagna Soup

4 1/2 cups low-sodium vegetable broth
1 onion diced
3 garlic cloves minced
3/4 cup dried brown lentils
1 tsp dried basil
1 tsp dried oregano
1 can fire-roasted diced tomatoes
1 can crushed tomatoes
8 whole wheat lasagna noodles broken into pieces
3 cups spinach chopped

For the Vegan Pesto Ricotta

1 cup raw cashews soaked in water overnight, drained and rinsed
1/4 cup unsweetened almond milk
1/4 pound extra firm tofu drained
3 to 4 tbsp pesto paste to taste
1 tbsp lemon juice
salt to taste
black pepper to taste

Instructions

Make the Lasagna Soup:

Combine all the ingredients except noodles and spinach leaves into slow cooker. Cook on high for 4 hours or on low for 7-8 hours.
Mix in noodles and spinach to the slow cooker. Allow to cook until noodles are tender and spinach is wilted, about 15 minutes. Add salt and pepper to taste.

Make the Vegan Pesto Ricotta

Blend the cashews, and almond milk in a blender until smooth. Add the rest of the ingredients and pulse a few times, just until the mixture takes on a ricotta-like texture.
Divide soup into bowls, and top each with a dollop of the made ricotta. Serve.

Notes

You may have some extra ricotta. It will keep in the fridge for 4-5 days, or you can freeze it. Use it as a pasta or salad topper, or save it for another batch of soup.

Nutrition

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