Name: Lasagna Stew
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 onion, diced; 8 ounces mushrooms (any type), sliced; 1 smal zucchini, diced; 4 garlic cloves, minced; ¼ cup chopped dates; ½ cup dry red lentils; 2 Tbsp nutritional yeast flakes; 2 tsp Italian seasoning; 1 tsp toasted fennel seeds; 1 tsp smoked paprika; ½ tsp sea salt; ½ tsp black pepper; ¼ tsp red pepper flakes; 1 (15-ounce) can diced tomatoes; 1 (24-ounce) jar low-sodium marinara sauce; 5 cups low-sodium vegetable broth or water; 8 ounces (7–8) whole-grain lasagna noodles (gluten-free if necessary), uncooked and broken into pieces; ¼ cup chopped fresh basil; 3 garlic cloves, peeled; 1 (14-ounce) package extra-firm tofu, drained; ¼ cup nutritional yeast flakes; 1 Tbsp lemon juice; ½ tsp onion powder; ½ tsp sea salt or to taste; ¼ tsp black pepper; ¼ tsp ground nutmeg

Recipes » Main Dish » Lasagna Stew

By Kim Campbell

(2)

Lasagna stew is everything you love about traditional lasagna but served in a comforting soup bowl. Hearty red lentils, warming flavors from tomatoes and Italian herbs, and a creamy vegan tofu ricotta cheese topping make this recipe an exciting twist on traditional lasagna. You may never return to layered lasagna again.

Prep: 20 mins Cook: 40 mins Yield: 4–6 servings

Gluten Free Low Sugar Nut Free

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).

Ingredients

Stew

1 onion, diced
8 ounces mushrooms (any type), sliced
1 smal zucchini, diced
4 garlic cloves, minced
¼ cup chopped dates
½ cup dry red lentils
2 Tbsp nutritional yeast flakes
2 tsp Italian seasoning
1 tsp toasted fennel seeds
1 tsp smoked paprika
½ tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes
1 (15-ounce) can diced tomatoes
1 (24-ounce) jar low-sodium marinara sauce
5 cups low-sodium vegetable broth or water
8 ounces (7–8) whole-grain lasagna noodles (gluten-free if necessary), uncooked and broken into pieces
¼ cup chopped fresh basil

Vegan Ricotta Cheese

3 garlic cloves, peeled
1 (14-ounce) package extra-firm tofu, drained
¼ cup nutritional yeast flakes
1 Tbsp lemon juice
½ tsp onion powder
½ tsp sea salt or to taste
¼ tsp black pepper
¼ tsp ground nutmeg

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a large pot, cook the onion, mushrooms, and zucchini in a small amount of water over medium-high heat until tender.
2. Add the garlic, dates, lentils, nutritional yeast, Italian seasoning, fennel seeds, smoked paprika, salt, black pepper, red pepper flakes, tomatoes with their juices, marinara sauce, and broth or water and bring to a boil. Reduce the heat to medium and cook until the lentils are tender, 15–20 minutes.
3. Add the lasagna noodles and continue cooking until the noodles are tender, another 10–15 minutes. Turn off the heat and let cool slightly before serving.
4. Combine all the vegan ricotta cheese ingredients in a food processor and blend until creamy.
5. Ladle the stew into bowls and top with the vegan ricotta cheese and fresh basil.