Vegetable lasagna soup

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Medium yellow onion1
• Medium zucchini1
• Sliced cremini mushrooms8 oz
• Garlic cloves3
• Tomato paste2 tbsp
• Crushed tomatoes1 28-oz can
• Low-sodium vegetable broth5 cups
• Regular lasagna noodles, broken into 2-inch pieces8 oz
• Baby spinach5 oz
• Whole-milk ricotta3/4 cup
• Shredded part-skim mozzarella3/4 cup
• Olive oil1 tbsp

How dinner comes together

1. 1

   Dice the onion and zucchini and mince the garlic. Mix the ricotta and mozzarella with black pepper in a small bowl; refrigerate until serving.

2. 2

   Heat the olive oil in the pot over medium-high. Cook the mushrooms in a single loose layer until their moisture evaporates and the edges brown, 4–5 minutes.

3. 3

   Add the onion and zucchini with a pinch of salt and cook 3 minutes. Stir in the garlic and tomato paste until the paste darkens slightly, 1 minute.

4. 4

   Add the tomatoes, broth and 1 cup water. Bring to a boil, then add the noodle pieces one at a time so they do not stick together.

5. 5

   Reduce to a lively simmer and cook uncovered, scraping the bottom often, until the noodles are al dente according to package timing, usually 10–12 minutes.

6. 6

   Fold in the spinach until wilted, about 1 minute. Season to taste, ladle into bowls and top with the ricotta-mozzarella mixture.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle