Life-changing LASAGNA SOUP

Name: Life-changing LASAGNA SOUP
Ingredients: 2 tbsp olive oil; 5 garlic cloves, minced; 0.5 white onion, diced; 2 cups cherry tomatoes; 2 tbsp tomato paste; 14 oz crushed tomatoes; 1 32 oz jar marinara sauce; 14 oz can lentils, drained and rinsed; 8 oz lasagna noodles, broken up; pizza dough (for garlic knots); 2 cups fresh spinach; 2 tsp Italian seasoning; 2 tbsp fresh parsley garnish; fresh basil garnish; 1 tsp salt; 1 tsp pepper; Ricotta of choice (I made homemade tofu cashew ricotta! But you can also buy any kind you like! ); 0.5 block Tofu Ricotta: firm tofu; 1 cup Tofu Ricotta: raw cashews (boiled for 5 minutes); 0.5 cup Tofu Ricotta: fresh basil; 1 tsp Tofu Ricotta: garlic powder; 2 tbsp Tofu Ricotta: nutritional yeast; 2 tbsp Tofu Ricotta: dairy free milk; 1 tsp Tofu Ricotta: salt; Tofu Ricotta: pepper (to taste)

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Ingredients

Directions

1
Bake garlic knots.
2
Saute garlic and onion in olive oil on medium heat.
3
Add cherry tomatoes and saute a few more minutes.
4
Add the rest of the ingredients except ricotta and garnishes. Then bring to a boil then cover and cook on medium stirring every few minutes.
5
Make ricotta while soup cooks. Add half of it into the soup when it’s done and stir well.
6
Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.
7
Dip garlic knots in! Enjoy!

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