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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Lasagna Soup   
    Categories: Soups, Italian, Vegetarian   
         Yield: 6 Servings   
      
         1 tb Olive oil (15 ml)   
         1    Onion (150 g); diced   
         3 cl Garlic (9 g); minced   
         1    Carrot (60 g); diced   
         1    Bell pepper (120 g); diced   
         8 oz Vegan sausage (225 g);   
              - crumbled   
         1 c  Green lentils (190 g);   
              - rinsed and drained   
        28 oz Can crushed tomatoes   
              - (800 ml)   
         4 c  Vegetable broth (950 ml)   
         1 ts Dried basil (1 g)   
         1 ts Dried oregano (1 g)   
       1/2 ts Red pepper flakes (0.5 g)   
              Salt and black pepper;   
              - to taste   
         8 oz Lasagna noodles (200 g);   
              - broken into smaller pieces   
         1 c  Vegan mozzarella cheese   
              - (115 g); shredded   
         1 c  Vegan ricotta (225 g)   
       1/2 c  Vegan parmesan cheese   
              - (50 g); more for garnish   
              Fresh basil; for garnish   
      
     Preparation time: 15 minutes   
     Cooking time: 30 minutes   
      
     Lasagna soup is mega cheesy, fantastically filling, and loaded with   
     Italian-inspired flavours. A trio of vegan cheeses take it over the   
     top!   
      
     Soup:   
      
     In a large pot, heat olive oil over medium heat. Add diced onion,   
     garlic, carrot, and bell pepper. Saute for about 5 to 7 minutes,   
     until the vegetables are tender.   
      
     Add vegan sausage and cook for an additional 3 to 4 minutes until it   
     starts to brown.   
      
     Stir in the green lentils, crushed tomatoes, vegetable broth, dried   
     basil, dried oregano, red pepper flakes, salt, and black pepper.   
     Bring to a boil, then reduce heat to a simmer. Cook covered for 15 to   
     20 minutes or until the lentils are tender.   
      
     Add the broken lasagna noodles to the pot and cook according to the   
     package directions (usually about 8 gto 10 minutes) until they are   
     tender.   
      
     Serve:   
      
     Mix all cheeses in a medium bowl to make the topping.   
      
     Ladle the soup into bowls. Top each bowl with a generous amount of   
     cheese mixture and a sprinkle of vegan parmesan.   
      
     Garnish with fresh basil before serving.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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