Ingredients
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1 tablespoon (15 milliliters) olive oil
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1/2 onion, finely chopped
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1 bell pepper, chopped
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1 cup (250 milliliters) finely chopped mushrooms
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2-1/2 cups (625 milliliters) Marinara Sauce
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3-1/2 cups (875 milliliters) vegetable broth
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1/2 cup (125 milliliters) dried brown lentils
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8 lasagna noodles, broken into pieces
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1 cup (250 milliliters) baby spinach
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1 batch Vegan Ricotta or 1/2 cup (125 milliliters) vegan cheese shreds
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Chopped fresh flat-leaf (Italian) parsley (optional)
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Freshly ground black pepper (optional)
Directions
- Heat a large pot over medium heat. Add the oil, onion, bell pepper and mushrooms; cook for about five minutes, stirring frequently, until the onion is translucent.
- Add the marinara sauce, vegetable broth, lentils and lasagna noodles; stir to combine. Reduce the heat and simmer for about 25 minutes, stirring frequently, until the lentils and noodles are tender.
- Add the spinach and stir to combine. Ladle into four bowls and top each with a spoonful of ricotta or vegan cheese shreds. Garnish with fresh parsley and freshly ground black pepper, if desired.
