Fruity-tomato, aromatic, classic Italian flavored lasagna soup. Fine ragout of soy cutlets, vegetables and tomatoes. Together with fine lasagna sheets, like a lasagna, only with shorter preparation time. A quick dish for the whole family. Vegan, lactose-free, with gluten-free option.
FOR THE SOUP provide a large pot. Heat olive oil in it. Add the red onion and sauté. Add garlic granules and continue to sweat. Add in the dried tomatoes and tomato paste and continue to sauté.
1 tbspn Olive oil, 1 Piece Red onion, 1 tbspn Garlic granules, 30 g Dried tomatoes, 2 tbspn Tomato paste
Add mixed vegetables and stir. Cook for about 5 minutes until the vegetables have softened. Deglaze with some vegetable stock and continue to simmer. The vegetables should now be soft but still firm to the bite.
200 g mixed vegetables, 1000 ml Vegetable broth
Add Italian herbs, canned tomatoes and soy cutlets. Continue to stir and deglaze with the remaining vegetable stock. Add in lasagna sheets and gently stir to combine. Cook for about another 10 minutes, until the lasagna sheets are soft.
2 tbspn Italian herbs, 400 g Tomatoes, 75 g Soy cutlets, 250 g Lasagna sheets
IMPORTANT: The lasagna sheets need enough liquid to become soft, add more vegetable stock if necessary.
Season to taste and divide into plates. Garnish with vegan parmesan and fresh parsley and enjoy! Best fresh.
Salt to taste, Pepper to taste, Vegan parmesan, Fresh parsley or basil