Description
A dairy-free lasagna reimagined as a creamy, one-pot soup. Blended cashews and nutritional yeast create a rich base, while zucchini, spinach, and gluten-free pasta deliver layers of texture in under 40 minutes.
Ingredients
8 oz lasagna noodles
3 cups zucchini
2 cups chopped spinach
1/2 cup dry cashews
4 cups vegetable stock
1 tbsp olive oil
1/4 cup almond milk
1 tbsp maple syrup
3/4 cup nutritional yeast
1 tsp salt
Instructions
Sauté garlic in olive oil until golden brown
Add 4 cups vegetable stock and deglaze the pan
Simmer lasagna noodles in liquid for 8 minutes
Blend soaked cashews with almond milk, maple syrup, and nutritional yeast into a smooth cream
Stir cashew cream back into soup and add zucchini, cooking 7 minutes
Toss in spinach and basil for the final 3 minutes
Adjust seasoning with additional salt if desired
Notes
Blanch zucchini first to reduce bitterness
Substitute gluten-free noodles for Celiac dietary needs
Replace zucchini with yellow squash for different flavor
Use kale instead of spinach during colder months
Add heirloom tomato glaze (3 tsp) for extra tang
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Stirring/Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup soup
- Calories: 220
- Sugar: 4g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg