Garden Lasagna Soup with Vegan Mozzarella
With this recipe you get all the flavors of lasagna with a fraction of the labor — a weeknight win! A rich, tomato-y broth is full of mushrooms, spinach, carrots, and plenty of garlic, toothy lasagna noodle bites, and a garnish of fresh basil and vegan mozzarella.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
0.5 0.25 Whole
Cremini mushrooms
4 2 oz
Spinach (Organic)
3 1.5 oz
Basil
0.25 0.13 oz
Roma tomato
12 6 oz
Carrot (Organic)
6 3 oz
Protein & more
Tomato paste
3 1.5 tablespoon
Lasagna noodles
3 1.5 oz
Vegan mozzarella
3 1.5 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Rosemary, ground
1 0.5 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried thyme
1 0.5 teaspoon
Dried oregano
1/2 0.25 teaspoon
Chives, dried
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Marjoram, dried
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut carrots into ¼”-thick coins, half-moons, or dice. b. ¼” dice yellow onion. c. Rough chop roma tomatoes; reserve juices. d. Stack basil leaves, roll lengthwise, and thinly slice. e. Remove and compost spinach stems; chop leaves bite-sized. f. Cut cremini mushrooms into ¼”-thick slices or rough chop. g. Mince garlic.
Instructions
1
Cook lasagna noodles:
a. In a medium or large saucepan over high heat, add 6 cups water and 1 tbsp salt. Cover and bring to a boil.
b. Break lasagna noodles into ½-inch pieces, reserving the wavy edge for a pretty presentation. Note: It’s OK if the lasagna is broken up — it will break in the soup anyway.
c. Stir noodles into boiling water. Reduce heat to medium; cook uncovered until al dente, about 10 minutes. Drain and set aside.
2
While waiting for water to boil, start soup:
a. In a second large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), carrots (¼” coins, half-moons, or dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add tomato paste. Stir to combine; cook until tomato paste becomes dark red, about 2-3 minutes.
c. Add cremini mushrooms (¼”-thick slices or rough chop) and herbes de Provence; stir to combine and cook until mushrooms begin to caramelize, about 2 minutes.
d. Add roma tomatoes (rough chop) and their juices and 5 cups water (2½ cups water for 2-person portion). Stir to combine.
e. Reduce heat to medium-low, cover, and cook until carrots are tender, about 12-15 minutes. Remove from heat; stir in spinach (compost stems, chop leaves bite-sized) until wilted. Salt to taste.
3
Serve:
a. Divide desired amount of lasagna noodles among bowls.
b. Ladle over soup and stir to combine.
c. Garnish with shredded vegan mozzarella and basil (stack leaves, roll lengthwise, slice thin ribbons).
Chef's notes
Culinary Lingo: Pincer is a French term used to describe the browning of a food ingredient. Typically the purpose of this procedure, pronounced "pin-sahr" in French, is to enhance and deepen the flavor of the ingredient as the sugars within begin to caramelize. Commonly used to describe the cooking of tomato paste, pincer is also used for a variety of other cooking ingredients.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX