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+ servings
You don't need meat or dairy to enjoy this oven-roasted lasagna soup. Give it a try for dinner tonight for a comforting, high protein meal.
two bowls of oven-roasted lasagna soup that is vegan and dairy free
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Servings4

Ingredients

  • 2 red bell peppers seeded and sliced
  • 1 garlic bulb top sliced off
  • 1 onion sliced
  • ½ cup (90 g) cashews or blanched almonds
  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 1 leek tops removed and discarded, sliced
  • 3 large portobello mushrooms stems removed and discarded, sliced
  • 4 to 5 tomatoes small chopped, or 1 (15-ounce [425 g]) can diced tomatoes
  • 1 15-ounce [425 g] can cannellini beans rinsed
  • 8 cups (1 9 L) veggie broth
  • 1 cup (240 ml) unsweetened plant-based milk
  • 1 13- to 14-ounce [370– 400 g] package of your favorite lasagna noodles (GF if needed)
  • 2 cups (50 g) chopped kale
  • 1 cup (15 g) chopped fresh basil

Instructions

  • Preheat the oven to 350°F (177°C).
  • Combine the bell peppers, garlic bulb, onion, and cashews on a large baking sheet.
  • Drizzle with 1 tablespoon (15 ml) of the olive oil, sprinkle with half of the salt and half of the black pepper, then mix well with your hands.
  • Spread the mixture into a single layer and bake for 25 to 30 minutes, or until the garlic is golden brown and bell peppers are soft. Once done, remove from the oven and set aside.
  • While the veggies bake, place a 7-quart soup pot over medium heat. Once hot, add the remaining tablespoon (15 ml) of olive oil, leek, and remaining salt and black pepper, and sauté for 1 minute.
  • Next, add the portobello mushrooms and cook for 3 to 4 minutes, or until the portobellos are softened. Add the tomatoes, and stir to deglaze the pan. Add the cannellini beans, stir, then add veggie broth and bring to a boil.
  • Meanwhile, transfer the roasted onion, cashews, and bell peppers to a high-powered blender. Squeeze the garlic cloves into the blender from the bulb and add the plant-based milk. Blend on high speed for 30 seconds, or until smooth. Set aside.
  • Once the veggie broth is boiling, lower the heat slightly, pour the creamy blended mixture into the pot, and stir.
  • Break your uncooked lasagna noodles into half or thirds (depending on your preference), add them to the boiling soup, and cook for the duration of their package instructions.
  • Once the noodles are soft and tender, add the kale and basil, and mix well. Taste for salt. The soup will be done when the kale has softened. Enjoy immediately.