All the comforting flavors of lasagna with less work! Lasagna soup is packed with selenium superstars Highline Mini Bella Mushrooms mushrooms, vitamin C-rich tomatoes, and spinach , and al dente lasagna noodles. Add protein with a dollop of ricotta and a sprinkle of mozzarella — you’ve got yourself a delicious, nutrient-dense, weeknight meal!
Ingredients:
8 oz Highline Mini Bella Mushrooms, sliced
1 tbsp olive oil
1 medium onion, diced
15 oz can of diced tomatoes
24 oz jar marinara sauce
2 tsp balsamic vinegar
1 tsp granulated sugar
1 tbsp dried basil
½ tsp salt
1 tsp oregano
½ tsp black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
½ cup heavy cream
5 oz spinach
1 cup ricotta
½ cup shredded mozzarella
Instructions:
- Heat a large pot over medium heat.
- Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
- 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.
- Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
- Stir in the heavy cream and spinach until wilted, 2-3 minutes.
- Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.
