free from: gluten, dairy and refined-sugar
There is a longer ingredient list than I usually use, but trust me this is easy and so worth it! For those who have not had lasagna soup before, it tastes exactly how it sounds: like lasagna in soup form.
This is perfect for cold or rainy days when you’re craving a warm, cozy meal.
All ingredients are gluten, dairy, and refined-sugar free.
The following recipe makes 6-8 servings:
- 1 lb ground turkey
- 1/2 onion, diced
- 1 large carrot (or two medium ones), minced
- 2 heads of garlic, crushed
- 2 tbsp basil
- 1/2 tbsp rosemary
- 1 tbsp oregano
- A pinch of salt and pepper
- 4 cups vegetable broth
- 3 1/2 cups marinara sauce
- 1 cup roasted tomatoes, chopped
- 8 oz vegan ricotta (I used Kite Hill)
- 1 tbsp sweetener of choice, liquid or crystalized
- 1 cup grated vegan parmesan (I used Violife)
- 1 box of Taste Republic gluten free lasagna sheets (12 sheets total)
Add turkey to frying pan on medium heat and break apart. Then add in diced onions, minced carrots, crushed garlic, ground spices, and a pinch of salt and pepper. Heat until meat is fully cooked and veggies are soft.
Meanwhile, place pot on stove top on high add in vegetable broth, marinara sauce, and roasted tomatoes. Once meat is cooked, add in meat mixture and let cook on high until boiling, then reduce to simmer.
Cook the lasagna noodles for three minutes, then strain and let cool briefly. Cut into 2 inch squares and add 1/3 of noodles to the pot. Set the rest aside for later.
Add ricotta and sugar and stir slightly. Let cook until melted and dissolved to desired consistency. Now it’s time to eat! As you ladle out your servings, add mozzarella and extra noodles as desired.
Eat right away while still hot, or store in fridge for later. Remember to keep extra noodles on the side until you are ready to eat. I personally think it tastes best adding the extra noodles as you eat because of consistency. Enjoy!