Vegan Lasagna Soup – Tasty Review

Lasagna Soup

 

Always eager to try something new. I came across this one pot meal from Tasty for Lasagna Soup. I’m excited to try anything that requires less dishes. Plus I welcome the opportunity to change up my meals. Most of the ingredients are pantry staples or easy to come by, no odd or exotic ingredients.

My substations: One of these days I’m gonna follow a recipe exactly as written. Today is not that day.

  • I used Italian season instead of the dry basil & oregano. And I doubled the amount from 2 teaspoons to 4.
  • Used 5 cups of vegetable broth instead of 6.
  • Added a pantry full of other spices. The salt level was plentiful because of the broth.
  • A dash of sweetener to take the bite out of the acid from the tomatoes.
  • Cooked my lentils from 25 minutes instead of the 10. Not sure what kind of green lentils they use that cook down in only 10 minutes.

What would I do differently next time:

  • Use bite size pasta such as bow tie, fusilli, or penne. While make the dish I couldn’t understand the need for lasagna noodles only to break them down later. Just avoid that step all together. As a bouns they are usually cheaper than lasagna noodles.

The next day this soup was much better as all the flavors had time to infuse. I can even see how this could resemble lasagna that fell apart on your plate. While I would make this recipe again, I’ll just call it spaghetti.

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