This vegetarian vegetable lasagna soup is everything you love about veggie lasagna in cozy, delicious soup form!
2 tbsp extra virgin olive oil oil
8oz portabella mushrooms, gills removed
28oz canned diced tomatoes
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned crushed tomatoes
2 tbsp nutritional yeast
1 tsp dry thyme
1 tsp onion powder
1/2 tsp salt (or to taste)
1-2 cups water or vegetable broth (see note)
6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)
Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes.