• Vegan (dairy-free, no eggs). • Can be gluten-free. • Ready in under 45 minutes. • One-pot recipe. • Pantry staple ingredients. • Budget-friendly.
– 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.
Add the mushroom and zucchini and cook for another 5 minutes, stirring often.
Add the tomato paste, dried herbs and salt, mix well and cook for about 2 more minutes, stirring often.
Add the crushed tomato and vegetable broth and bring it to a light simmer. Simmer for about 10 minutes.
Add the broken lasagna noodles and cook for about 10 minutes until the noodles are cooked al dente. Remove the pot from the heat.
Serve right away with toppings like fresh basil, ricotta and fresh cracked black pepper.
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