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one ordinary bowl of red tomato lasagna soup containing short broad soft pasta ribbons, browned eggplant cubes with purple skin and quartered mushrooms, with a little white ricotta melting from underneath and a small amount of softened mozzarella on the surface, with no meat, long spaghetti, green garnish or bread
Andre Lewis

Vegetarian Lasagna Soup

Roast the eggplant and mushrooms first so they bring browned flavor to the soup instead of releasing all their water into the tomato broth. Fresh lasagna sheets cook quickly once they're cut into short ribbons. Keep the ricotta mixture at the bottom of each bowl and ladle the hot soup over it, letting it soften around the pasta without boiling it in the pot. The result still tastes like lasagna, with tomato, tender pasta and cheese in every serving. Stir once at the table if you want the ricotta to spread through the broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 medium eggplant about 1 lb, cut into 3/4-inch cubes
  • 8 oz cremini mushrooms quartered
  • 3 tbsp olive oil divided
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 can 28 oz crushed tomatoes
  • 5 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 8 oz fresh lasagna sheets cut into ribbons 1 inch wide and 2 inches long
  • 3/4 cup whole-milk ricotta
  • 1/4 cup finely grated Parmesan-style cheese made with vegetarian rennet
  • 1/2 cup shredded low-moisture mozzarella

Method
 

  1. Heat the oven to 425°F. Toss eggplant and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt and pepper on a large rimmed sheet. Roast for 25 to 30 minutes, turning once, until eggplant is tender and vegetables are browned.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook onion for 7 minutes, then stir in garlic and tomato paste for 1 minute.
  3. Add crushed tomatoes, broth, oregano and remaining salt. Simmer uncovered for 15 minutes.
  4. Stir roasted vegetables and fresh pasta ribbons into the soup. Simmer gently for 3 to 5 minutes, stirring carefully, until pasta is tender.
  5. Mix ricotta and Parmesan-style cheese and divide among 6 bowls. Ladle hot soup over the cheese mixture and top each bowl with an equal share of mozzarella; let stand for 1 minute to soften the cheese before serving.