
Vegetarian Crockpot Lasagna Soup
Ingredients (22)
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion , diced
- 4 cloves garlic , minced or pressed
- 2 cups brown mushrooms , sliced
- 2 zucchinis , sliced
- 1 28 ounce can DeLallo crushed tomatoes
- 3 tablespoons DeLallo tomato paste
- 4 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/8 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 6 ounces DeLallo lasagna noodles
- 4 cups fresh spinach
- For the ricotta cheese topping:
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese , shredded
- 1/4 cup parsley , chopped
- 1/4 cup fresh basil leaves , chopped
- generous pinch of kosher salt
Directions
Learn how to make this recipe at Foodie Crush