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Trying to add more vegetables to your meals? This tasty dish is for you! My Vegetarian Lasagna Soup with Herbed Ricotta and Kale will check all the boxes for easy, delicious and filling!
It’s done all in one pot! These vegetables are PACKED with nutrition! It’s versatile- you can add meat if you like or make this vegan.
1.Start with preheating a dutch oven pan over medium-low heat. Add the olive oil and then add the carrots, bell peppers and onion. Season with salt and pepper and let it cook for 7 min until the onion start to sweat. Turn heat down to low.
2. Then add the zucchini and the broccoli. Let it cook for 2 minutes. 3. Pour in the tomato sauce, broth and add the spices. Season it with a dash of salt and pepper. (I like to add the salt in little by little and taste test the broth later before adding the noodles)
4.Bring to a boil then add lasagna noodles to the broth. Turn the heat down to low to let it simmer until noodles are tender. (Use the cook time on the package, usually under 10 minutes for the noodles to be done)
5. Gently stir as the noodles continue to cook. When it’s done, remove from the heat and let it cool for 5 minutes. If using the ricotta topping, mix the cheese with the dried basil and add a dash of salt. (taste test if more salt is needed) 6. Serve immediately when done and top with a dollop of the ricotta mixture. Enjoy!
Tips: If you aren’t enjoying this on the same day as you cook it, or you want to enjoy this over a few days, cook the noodles separately and add as needed. You can swap out vegetables or use more of the ones you love or less of the ones you aren’t crazy about.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!