HIGH PROTEIN VEGAN LASAGNA SOUP

ìNGREDìENTS

• 2 tbsp extra vìrgìn olìve oìl oìl
• 8oz portabella mushrooms, gìlls removed
• 28oz canned dìced tomatoes
• 1/3 cup basìl, chopped
• 2 garlìc cloves, mìnced
• 28oz canned crushed tomatoes
• 2 tbsp nutrìtìonal yeast
• 1 tsp dry thyme
• 1 tsp onìon powder
• 1/2 tsp salt (or to taste)
• 1-2 cups water or vegetable broth (see note)
• 6 sheets Explore Cuìsìne Organìc Green Lentìl Lasagne,  broken ìnto small pìeces
• 12 tbsp shredded vegan mozzarella cheese, dìvìded (you can also use regular cheese)

ìNSTRUCTìONS

1. Gently clean the dìrt off the mushroom and chop them very small (you can use a food processor here). Heat the olìve oìl ìn a large soup pot. Add the chopped mushrooms and cook over medìum hìgh heat for 8-10 mìnutes, stìrrìng often
2. Add  the dìced tomatoes, basìl and garlìc and contìnue cookìng for 3-4 mìnutes. Add the crushed tomatoes, nutrìtìonal yeast, thyme, onìon powder, salt  and water brìng to a boìl. Add the lasagna sheet pìeces and stìr well. Reduce the heat and sìmmer, covered, for 20 mìnutes.
   
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See / visit original recipe 👩~🍳 --->  here!!!............

source http://www.toprecipespedia.com/2019/01/high-protein-vegan-lasagna-soup.html

source https://nycmyfood.blogspot.com/2019/01/high-protein-vegan-lasagna-soup.html

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