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  • Prep Time 10 minutes
  • Cook Time 30 minutes
  • Total Time 40 minutes
  • Yield 4 servings 1x
Author Emily Weeks, RDN, LD

All the comforting flavors of lasagna with less work! Lasagna soup is packed with selenium superstars crimini mushrooms (38% DV)[1], vitamin C-rich tomatoes (40% DV)[2] and spinach (44% DV)[1], and al dente lasagna noodles. Add protein with a dollop of ricotta (5g per ¼ cup serving) and a sprinkle of mozzarella — you’ve got yourself a delicious, nutrient-dense (yet still oozing with cheesy goodness) weeknight meal!

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Ingredients

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  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, small diced
  • 8 ounces crimini mushrooms, sliced
  • 1 24-ounce jar marinara sauce
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon dried basil
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups vegetable broth
  • 6 lasagna noodles, broken into pieces
  • ½ cup heavy cream
  • 5 ounces fresh baby spinach
  • 1 cup whole milk ricotta
  • ½ cup shredded mozzarella for topping

Instructions

  1. Heat a large pot over medium heat.
  2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
  3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to a boil over high heat, then reduce heat to low and simmer.
  4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
  5. Stir in the heavy cream and spinach until wilted, 2-3 minutes.
  6. Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.

Notes

[1] U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

[2] https://www.fda.gov/food/food-labeling-nutrition/nutrition-information-raw-vegetables

Recipe courtesy of Emily Weeks, RDN, LD.

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