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 Lasagna Stew

Lasagna stew is everything you love about traditional lasagna flavors, but served in delicious hearty comforting soup bowls! Heartwarming flavors from tomatoes and Italian herbs combined with hearty red lentils and topped with creamy vegan tofu ricotta cheese makes this recipe an interesting twist on traditional lasagna. You may never return to layered lasagna again! 

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Prep time:  30 minutes

Cook time: 35-40 minutes

Serves: 4-6

Kitchen Tools
  • Large soup pot
  • Food processor
  • Large mixing bowl
  • Spatula/Wood Spoons
  • Chef knife
  • Cutting Board
Stew Ingredients
  • 1 onion, diced
  • 8 ounces button mushrooms, sliced
  • 1 small zucchini, medium diced
  • 4 cloves garlic, minced
  • 4 pitted dates, chopped 
  • 1 teaspoon toasted fennel seeds
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons nutritional yeast flakes
  • ½ teaspoon sea salt or to taste
  • ½ teaspoon black pepper
  • ½ cup dry red lentils
  • 1-24 oz jar low sodium marinara sauce
  • 15 ounce can diced tomatoes
  • 5 cups low sodium vegetable broth (or water)
  • 8 oz whole grain lasagna noodles, uncooked and broken into pieces (7-8 uncooked lasagna noodles)
  • 1/4 cup fresh basil, chopped
Vegan Ricotta Cheese Ingredients
  • 3 cloves garlic
  • One 14-ounce block extra-firm tofu, drained
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon black pepper  

 

    Directions
    1. Place the onion, mushrooms, and zucchini into a large soup pot and cook over medium-high heat until tender. Deglaze the pan with water as needed to prevent sticking.
    2. Place the remaining ingredients except the lasagna noodles into the pot and bring to a boil. Reduce the heat to medium/low and add the lasagna noodles and continue to cook for another 25 minutes.  
    3. Place the vegan ricotta cheese ingredients into a food processor and blend until creamy.  Set aside.
    4. Turn the heat off and allow the lasagna stew to cool. Place into bowls and top with vegan ricotta cheese and fresh basil. 

    Grocery List

      Produce 🥦
    • 1 onion (any variety)
    • 8 ounces button mushrooms
    • 1 small zucchini
    • One 14 ounce block extra firm tofu
    • 7 garlic cloves
    • 1 tablespoon lemon juice
    • 1/4 cup chopped fresh basil
    Grains, Nuts & Seeds 🌰
    • 8 ounces whole grain lasagna noodles
    Beans & Legumes 
    • 1/2 cup dry red lentils
    Baking & Spices 🌶
    • 4-6 pitted dates dates 
    • 1 teaspoon fennel seeds
    • 2 teaspoons Italian Seasoning
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon onion powder
    • 6 tablespoons nutritional yeast flakes
    • Sea salt to taste
    • 1/2 teaspoon black pepper
    Canned and Jarred Goods 🥫 
    • 24-ounce jar marinara sauce (low sodium)
    • 15 ounce can diced tomatoes (low sodium)
    • 5 cups low sodium vegetable broth (optional, you can also use water)
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