Easy Vegetarian


• Vegan (dairy-free, no eggs). • Can be gluten-free. • Ready in under 45 minutes. • One-pot recipe. • Pantry staple ingredients. • Budget-friendly.

recipe features

I made this for dinner this week and it was superb, especially with some fresh crusty bread. Leftovers did well for lunches too. 

– 1 tbsp extra virgin olive oil  – 1 medium onion – 4 garlic cloves – 2 cups mushrooms, diced – 2 small zucchini – 2 tbsp tomato paste – 1 tsp dried basil – 1 tsp dried oregano – 1 tsp dried thyme – 1/2 tsp salt – 1 28oz can crushed tomato – 5 cups of vegetable broth  – 8 lasagna noodles broken


Heat the oil in a large pot over medium heat, add the onion and garlic with a pinch of salt and cook for 3-4 minutes, stirring occasionally.



cook onion and garlic

Add the mushroom and zucchini and cook for another 5 minutes, stirring often.



add veggies

Add the tomato paste, dried herbs and salt, mix well and cook for about 2 more minutes, stirring often.



add seasonings

Add the crushed tomato and vegetable broth and bring it to a light simmer. Simmer for about 10 minutes.



add liquids

Add the broken lasagna noodles and cook for about 10 minutes until the noodles are cooked al dente. Remove the pot from the heat.



add lasagna noodles

Serve right away with toppings like fresh basil,  ricotta and fresh cracked black pepper.

Okay THIS was ah-mazing. We SWOONED over it – What a RAD soup. I will definitely be making this more. Thank you!

What to Make Next

It's soup season! Give this delicious curried lentil soup a try next.

Hey, I'm Deryn!

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