Vegetarian Lasagne Soup
If you love lasagne but can’t face the layering, baking, and waiting, this Lasagne Soup is your new best friend. It’s everything you adore about the classic Italian dish - rich tomato sauce, hearty lentils, tender pasta, and melty cheese - all in one comforting bowl. Ready in under an hour, it’s a weeknight hero that brings all the cozy vibes of lasagne with half the effort.
Serves 4
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 2 tbsp olive oil, plus more to serve
- 450g PACK'D Soffritto Base
- 150g mushrooms, finely chopped
- 2 tbsp fresh rosemary, chopped or 2 tsp dried
- 2 cloves garlic, minced
- 1 tbsp coconut aminos or vegan Worcestershire sauce (optional but recommended)
- 1.5 tsp dried oregano
- 1 tin chopped tomatoes (400g)
- 80g tomato puree
- 1250ml vegetable stock
- 1 tin green lentils, drained + rinsed
- 150g dried lasagne sheets, broken into shards
- Salt and pepper to taste
- 1 ball mozzarella, drained and torn into pieces
To Serve
- Grated / shaved Parmesan
- Handful fresh basil, chopped
Method
Heat 2 tbsp of olive oil in a large non-stick pan or dutch oven. Add the soffritto base, mushrooms and rosemary and fry for 5 minutes on a medium heat until soft. Add the garlic for 1 further minute until fragrant.
Add the coconut aminos or Worcestershire sauce, oregano, tomatoes, tomato puree, salt, pepper, lentils and stock. Bring to the boil then simmer on a medium heat for about 20 minutes until it starts to thicken.
Add lasagne pieces one by one and stir well so they don’t stick together. Simmer for about 8 minutes or until the pasta is al-dente. Add a little water if it starts to get a bit thick. Adjust seasoning to taste.
Ladle into bowl, top with torn mozzarella, parmesan, basil and more olive oil
