High Protein Vegan Lasagna Soup

This vegetarian vegetable lasagna soup is everything you love about veggie lasagna in cozy, delicious soup form!

You’ll Need:

• 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)

Instructions:

1. 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
2. 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.
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