This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
For the soup
- 1/2 onion chopped
- 3 garlic cloves
- 1 28 oz can whole peeled tomatoes, hand squished
- 2 teaspoons tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon oregano
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/3rd cup Unsweetened Almondmilk
- 1 cup spinach
- 1 cup shiitake, sliced
- 1 zucchini, sliced and cubed 1 tablespoon soy sauce
- bundle of basil
- 1 box of lasagna noodles
Begin in a pot with a drizzle of oil, sweat your onions and garlic cloves. Add your tomatoes, tomato paste, balsamic, oregano, yeast, salt and pepper. Stir well.
Next add your broth and let it come to a simmer. Blend in a stand blender or immersion blender - roughly. Leave chunks. Add almond milk for creaminess. Set aside.
In the meantime, prep and grill your veggies with soy sauce until sautéed to your liking, add in your lasagna soup base.
Next, make your lasagna noodles according to the package instructions, add in your soup. Pour in bowls and serve.