HIGH PROTEIN VEGAN LASAGNA SOUP

One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it’s packed with nutrients, even better.

This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!

INGREDIENTS :

• 2 tbsp extra vìrgìn olìve oìl oìl
• 8oz portabella mushrooms, gìlls removed
• 28oz canned dìced tomatoes
• 1/3 cup basìl, chopped
• 2 garlìc cloves, mìnced
• 28oz canned crushed tomatoes
• 2 tbsp nutrìtìonal yeast
• 1 tsp dry thyme
• 1 tsp onìon powder
• 1/2 tsp salt (or to taste)
• 1-2 cups water or vegetable broth (see note)
• 6 sheets Explore Cuìsìne Organìc Green Lentìl Lasagne, broken ìnto small pìeces
• 12 tbsp shredded vegan mozzarella cheese, dìvìded (you can also use regular cheese)

INSTRUCTIONS :

1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often.
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get ful instructions : Click here

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