Quick, One-Pot Lasagna Soup
This quick one-pot lasagna soup recipe is packed with protein, fibre, and gut-friendly veggies, perfect for busy weeknights and perimenopause support.
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 1 medium zucchini, sliced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 1 L (4 cups) vegetable stock
- ½ cup dried red lentils or beans of choice, rinsed
- 4–6 wholemeal lasagne sheets, broken into strips
- 2 cups baby spinach
Optional creamy topping:
- ½ block (150g) silken tofu
- 1 tbsp nutritional yeast
- ½ lemon, juiced
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cook 2–3 minutes. Stir in diced eggplant, paprika, oregano, and chilli flakes. Cook 5–7 minutes.
2. Add tomato paste, crushed tomatoes, stock, and red lentils. Bring to a simmer and cook uncovered for 15 minutes.
3. Break lasagne sheets into pieces and add to the pot. Simmer for another 10–12 minutes.Stir in spinach and let it wilt (1–2 minutes). Season with salt and pepper to taste.
4. In a small blender or food processor, blend silken tofu, nutritional yeast, lemon juice, salt, and garlic (if using) until smooth.
5. Ladle soup into bowls and swirl in a generous spoonful of the tofu “ricotta” topping.
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