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LASAGNE SOUP

LASAGNE SOUP
LASAGNE SOUP

You may have noticed that here at BOSH! we enjoy amalgamating classic recipes into something a bit whacky but totally yummo. Well, we’ve done it again! (Okay, lasagne soup may have been done before but trust us, this is the tastiest 👀). It’s all the best bits of a lasagne, rich flavours and “meaty” mushroom mince with Italian herbs, but you just bosh everything into a pot and it’s ready! It’s SOUPER easy and SOUPER delicious. C’mon, what’s better than a lasagne you can slurp? 😏

Ingredients
Method

Ingredients

LASAGNE SOUP

  • 1 tbsp oil from a jar of sun dried tomatoes
  • 1 large red onion
  • 2 sticks celery
  • 1 large carrot
  • 3 cloves garlic
  • 4 sun dried tomatoes
  • 1 tsp dried oregano
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 400g mushrooms
  • 1 can green lentils
  • 1 tbsp tomato puree
  • 100ml red wine
  • 2 cans chopped tomatoes
  • 500ml vegetable stock
  • 200g lasagne sheets
  • 1 sprig basil
  • 50g dairy free cheese
  • Salt and pepper to taste
  • Nutritional yeast to season

To Serve

  • Sourdough bread
  • Salad

Method

  1. 1.

    Large saucepan | Kettle boiled | Microplane


    First, prep the ingredients | Peel, halve and finely dice the red onion | Trim and finely dice the celery | Peel, trim and finely dice the carrot | Peel and finely grate the garlic | Finely slice the sun dried tomatoes | Pick and finely dice the rosemary and thyme | Blitz the mushrooms in the blender to make a mince | Drain the lentils | Prepare the stock | Roughly break up the lasagne sheets | Grate the dairy free cheese | Pick the basil leaves

    Now, make the ragu | Warm the oil in a large pan over a medium heat | Add the onion, celery, carrot and a pinch of salt to the pan and stir for 7-8 minutes | Add the garlic and sun dried tomatoes and stir for 2 minutes | Add the oregano, thyme and rosemary and stir for 1 minute | Add the mushrooms and stir for 6-7 minutes | Add the tomato puree and red wine and stir for 4-5 minutes | Add the chopped tomatoes and stir for 3 minutes until simmering | Add the vegetable stock and stir for 2-3 minutes until simmering | Add the broken lasagne sheets and lentils and stir until they’re well covered | Turn the heat down, put the lid on and leave to simmer for 7-8 minutes until the pasta is al-dente, stirring occasionally to prevent catching | Take the lid off the pan, add the spinach and fold into the Lasagna Soup | Taste the soup and season to perfection with salt and pepper | Sprinkle the dairy free cheese over the top of the soup, put the lid on and leave to simmer for 2 minutes

    Time to eat! | Spoon the soup into 4 bowls, sprinkle over the basil leaves, some nutritional yeast and serve immediately with good quality brown sourdough bread