Lasagna Stew

Have you ever tried lasagna soup? Let me introduce our take on this dish—it's more like a stew than a soup. This savory and simple-to-make Lasagna Stew is not just amazing, but it's also meat-free, making it a great healthy option for a delicious dinner. Plus, with Flora and Mana's Garlic of Eden seasoning, the flavor experience is absolutely heavenly!

INGREDIENTS

2 Tbsp olive oil, divided

1 large yellow onion, diced

6-8 garlic cloves, minced*

1 Red, 1 yellow and 1 Green bell pepper diced small

1 zucchini diced small

1 cup of diced tomatoes

4 cups low-sodium veggie broth, then more to thin as desired

8 oz of tomato sauce

2 Tbsp tomato paste

1 ½ Tbsp of sundried tomato paste

1 tsp dried basil ½ tsp dried oregano

1 tsp dried parsley

2 Tsp of Garlic of Eden seasoning

½ tsp crushed chili pepper flakes to taste

Salt and freshly ground black pepper, to taste

25 pieces of Mafalde noodles, broken into 3 pieces (6 oz)

1 1/4 cups Fresh mozzarella cheese

1/2 cup finely shredded parmesan cheese

8 oz whole milk ricotta cheese

3 Tbsp chopped fresh cilantro

3 Tbsp chopped fresh parsley, plus more for garnish

DIRECTIONS

In a large pot, heat olive oil over medium-high heat. Once hot, add onions and garlic, cooking for 2 minutes. Next, add peppers, zucchini, and seasonings, and cook for an additional 7 minutes.

Pour in the vegetable broth, diced tomatoes, tomato sauce, tomato paste, and sun-dried tomato paste. Stir the mixture well, then taste and adjust the seasoning with salt and pepper as needed.

Bring the mixture just to a boil, and then stir in the broken mafalde noodles. Cover the pot and let it cook for approximately 20 minutes, stirring occasionally to ensure the noodles don't stick and to check for doneness. Taste for seasoning and adjusted if needed.

Once the noodles are cooked, stir in freshly chopped cilantro and parsley.

To serve, ladle the stew into bowls and top each portion with a generous dollop of ricotta cheese, a sprinkling of shredded parmesan and mozzarella, and a final garnish of fresh herbs. That's it! Enjoy!

Lasagna Stew

INGREDIENTS

2 Tbsp olive oil, divided

1 large yellow onion, diced

6-8 garlic cloves, minced*

1 Red, 1 yellow and 1 Green bell pepper diced small

1 zucchini diced small

1 cup of diced tomatoes

4 cups low-sodium veggie broth, then more to thin as desired

8 oz of tomato sauce

2 Tbsp tomato paste

1 ½ Tbsp of sundried tomato paste

1 tsp dried basil ½ tsp dried oregano

1 tsp dried parsley

2 Tsp of Garlic of Eden seasoning

½ tsp crushed chili pepper flakes to taste

Salt and freshly ground black pepper, to taste

25 pieces of Mafalde noodles, broken into 3 pieces (6 oz)

1 1/4 cups Fresh mozzarella cheese

1/2 cup finely shredded parmesan cheese

8 oz whole milk ricotta cheese

3 Tbsp chopped fresh cilantro

3 Tbsp chopped fresh parsley, plus more for garnish

DIRECTIONS

In a large pot, heat olive oil over medium-high heat. Once hot, add onions and garlic, cooking for 2 minutes. Next, add peppers, zucchini, and seasonings, and cook for an additional 7 minutes.

Pour in the vegetable broth, diced tomatoes, tomato sauce, tomato paste, and sun-dried tomato paste. Stir the mixture well, then taste and adjust the seasoning with salt and pepper as needed.

Bring the mixture just to a boil, and then stir in the broken mafalde noodles. Cover the pot and let it cook for approximately 20 minutes, stirring occasionally to ensure the noodles don't stick and to check for doneness. Taste for seasoning and adjusted if needed.

Once the noodles are cooked, stir in freshly chopped cilantro and parsley.

To serve, ladle the stew into bowls and top each portion with a generous dollop of ricotta cheese, a sprinkling of shredded parmesan and mozzarella, and a final garnish of fresh herbs. That's it! Enjoy!

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