Craving lasagna flavors without the hassle? This one-pan lasagna soup is your answer—all the cheesy, saucy goodness in a comforting bowl, ready faster than traditional lasagna. Lasagna sheets soften right in the pot amid tender veggies. Customize endlessly: swap vegan mince for beans or your favorite protein. Just one pan means easy cleanup. Serves 4-6.
Prep time: 15 minutes
Cook time: 25 minutes
Tools: Large pan
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 400 g vegan minced meat
- 2 large carrots, diced
- 2 stalks celery, sliced into arcs
- 1 red bell pepper, diced
- ½ zucchini, diced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp paprika powder
- 2 tbsp tomato puree
- 2 cans of 400 g diced tomatoes
- 500 ml vegetable stock
- 200 g wholemeal lasagna sheets, cut into small pieces of about 3 × 3 cm
- Salt and pepper
- To garnish: Pine nuts, fresh basil
Preparation
- Heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until fragrant and softened, about 2 minutes.
- Add the vegan minced meat and cook for 2 minutes, breaking it up as it browns.
- Stir in the carrots, celery, red bell pepper, and zucchini. Add the oregano, thyme, and paprika powder. Cook together for 5-7 minutes until the vegetables soften.
- Stir in the tomato puree and cook for 1 minute. Reduce heat slightly to prevent burning.
- Pour in the diced tomatoes and vegetable stock. Bring to a boil, then add the broken lasagna sheets. Simmer on low for 15-17 minutes, stirring occasionally, until pasta and veggies are tender.
- Season with salt and pepper to taste. Ladle into bowls and garnish with pine nuts and fresh basil.
