Lasagne Soup

Lasagne Soup

This hearty dish is more of a stew than a soup, combining all the classic flavours of lasagne. Serve sprinkled with some plantbased parmesan and extra basil leaves.


For the soup:

  • 2 onions, peeled and sliced
  • 2 carrots, peeled and finely diced
  • 6 cloves garlic, peeled and finely chopped
  • 2 400g (14.1 oz) tins chopped tomatoes
  • 720ml (1.2 pints) water
  • 400g (14.1 oz) tin cooked lentils, rinsed and drained
  • 1 courgette, trimmed and diced
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp dried Italian herbs
  • 1 tbsp sugar (optional)
  • 1 tbsp balsamic vinegar
  • 1 tsp chilli flakes (optional)
  • 200g (7oz) pasta
  • Sea salt and black pepper, to taste
  • Fresh basil, to serve

For the almond ricotta:

  • 225g (7.9 oz) flaked almonds
  • 2 tbsp cold water
  • 1 tsp sea salt flakes
  • 1 tsp lactic acid powder or lemon juice

To serve

  • 1
    Place all the ingredients for the soup, except the fresh basil, into a slow cooker and cook on high for 4-5 hours.
  • 2
    To make the almond ricotta, pulse all the ingredients in a high speed blender until fairly smooth. Chill until needed.
  • 3
    Season the soup to taste and serve hot, ladled into bowls with a spoonful of almond ricotta and some fresh basil sprinkled over.

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