Creamy Lasagna Soup (1 Pan!)

subheading: For the Soup:

2 teaspoon extra virgin olive oil

½ cup ( 80 g) chopped onion

3 cloves garlic minced

2 ounces ( 56.7 g) sliced mushrooms or more to taste. Use white, cremini, baby portobello, or any other type that you like.

1 teaspoon balsamic vinegar

4 cups ( 946.35 ml) water or stock

1 teaspoon Italian herb blend

1 teaspoon dried basil

1 teaspoon onion powder

¼ teaspoon pepper flakes

½ teaspoon salt or to taste

½ teaspoon black pepper

1 tablespoon nutritional yeast (optional)

6 lasagna sheets broken into pieces, use gluten-free, if needed.

5 ounces ( 141.75 ml) canned tomato puree or tomato sauce

¼ cup ( 25 g) vegan parmesan

⅓ cup ( 78.86 ml) non-dairy sour cream or non-dairy yogurt, or use a ½ cup of cashew cream. You can use more for creamier.

subheading: For Topping:

¼ cup ( 28 g) vegan mozzarella or more, to taste

2 ounces ( 56.7 g) veggie grounds or use lentils or chopped vegan meat sub or finely chopped walnuts

½ teaspoon dried basil

½ teaspoon Tajin seasoning or Cajun spice or pepper flakes

subheading: Equipment:

oven safe skillet optional

Directions at veganricha.com

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