Lasagne soup

Lasagne makes you think of comfort food or a guilty pleasure, rather than a healthy nutritious meal. But what if told you that there’s a healthy version of lasagne, which is lasagne soup? It’s made without mince, without cheese and with more vegetables, but it’s just as tasty. This recipe is very easy and it’s much quicker to prepare than an oven-baked lasagne!

INGREDIENTS (4 people)

2 tablespoons of olive oil

1 onion

3 cloves of garlic

2 tablespoons of balsamic vinegar

1 teaspoon of dried oregano

1 teaspoon of parsley

Salt and black pepper to taste

2 tablespoons of tomato paste

2 vegetable stock cubes

200 grams of vegetarian mince or lentils

2 standard tins of chopped tomatoes

250 grams of mushrooms

1 courgette

100 grams of fresh spinach

8 sheets of lasagne

Fresh basil


Chop the onion, courgette and mushrooms. Heat the oil in a large pan and fry the onion for about three minutes. Then add a dash of water, along with the garlic, parsley, oregano, tomato paste and stock cubes. Cook for two minutes and then add the courgette, mushrooms and the vegetarian mince.

After five minutes, add the balsamic vinegar and the chopped tomato, then top up the tins with water and add to the pan. Then break the sheets of lasagne into pieces and let them boil for about ten minutes in the soup.

Finally add the spinach and remove the pan from the heat. Serve the soup in a bowl and garnish with fresh basil. Of course you can also add cheese, if you want.

To incorporate more vegetables, you can also add carrots and sweet peppers.