One Pot Lasagna Stew (Vegetarian)
One Pot Lasagna Soup with mushrooms, white beans, and herbed ricotta. This hearty weeknight dinner is ready in just 30 minutes and makes for delicious leftovers.
Servings 6
Calories 375kcal
Ingredients
- 3 Tbsp. extra-virgin olive oil divided
- 1 yellow onion finely chopped
- 8 oz. cremini mushrooms quartered
- 4 garlic cloves minced
- 3 Tbsp. tomato paste
- 1 Tbsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
- 1 28-oz. can crushed tomatoes with basil
- 1 15-oz. can navy beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 6 oz. dry lasagna noodles broken into small pieces (about 7 sheets)
- 1/2 cup grated Parmesan cheese divided
- 1 cup ricotta cheese
- 2 Tbsp. chopped fresh basil plus more for garnish
Instructions
- Heat 2 Tbsp. of the oil in a large soup pot or Dutch oven over medium heat. Add onion, cook 4 minutes, until softened. Add mushrooms; cook 4 more minutes, stirring occasionally, until golden. Add garlic, tomato paste, oregano, salt, and red pepper flakes; cook 2 minutes, until tomato paste turns brick red and garlic is aromatic. Stir in crushed tomatoes, beans, broth, and 2 cups of water. Bring mixture to a boil over high. Add lasagna noodles, reduce heat, and simmer, uncovered, stirring occasionally, until noodles are cooked, about 12 minutes. Turn off heat and gradually stir in 1/4 cup of the Parmesan cheese.
- Combine ricotta, remaining 1/4 cup Parmesan, basil, and remaining 1 Tbsp. olive oil in a small bowl. Season with cracked black pepper.
- Divide lasagna soup evenly between each of 8 bowls. Top with a dollop of ricotta mixture, and garnish with extra fresh basil, if desired.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 42g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 8g | Sugar: 10g