This one pot dish is a comforting cross between Minestrone Soup and a hearty pan of Lasagne, with vegetables, beans, lasagna noodles, and greens. All of these wonderful ingredients cook together in a flavorful, rich tomato broth, and it’s especially good on a cold winter night.
I use a pressure cooker, which makes this easy enough for a weeknight meal. But this recipe can easily be adapted to stovetop cooking, and you’ll find instructions below for both methods.
LASAGNE MINESTRONE
1 large onion, diced
1 or 2 clove(s) garlic, minced
3 cups chopped fresh vegetables (I like celery, red peppers, and zucchini)
4 cups vegetable broth
2 1/ 2 cups water
1 14-ounce can crushed tomatoes
1 14-ounce can petite diced tomatoes
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons kosher salt, or to taste
1/2 teaspoon coarsely ground black pepper, or to taste
1/4 teaspoon onion powder
1/3 cup cashews
1 14-ounce can navy beans, black beans, or bean trio (black, kidney, and pinto beans blend), rinsed and drained
7 to 9 ounces uncooked whole wheat lasagna noodles, broken into small pieces
2 tablespoons nutritional yeast
1/4 teaspoon red pepper flakes
2 to 3 cups fresh baby spinach, roughly chopped
Garnish: 1/2 cup fresh basil leaves, chopped, if desired
Pressure Cooker Instructions
Combine first 12 ingredients (onion through onion powder) in a large Electric Pressure Cooker.
Lock the lid in place. Select High Pressure and set the timer for 12 minutes.
After the cooking is complete, use the quick release method to release pressure. When valve drops, carefully remove lid.
In a high-powered blender (like a Vitamix), blend the cashews with about two cups of hot soup, until smooth and creamy. Return mixture to soup pot and stir well.
Add in beans, uncooked noodles, nutritional yeast, and red pepper flakes. Mix gently. Cover pot and lock the lid in place. Select High Pressure and set the timer for 2 more minutes.
After the cooking is complete, use the quick release method to release pressure. When valve drops, carefully remove lid.
Add fresh spinach and allow to wilt. Garnish with fresh basil, and serve piping hot soup with a loaf of warm crusty whole grain bread.
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