Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



You may have noticed that, here at BOSH!™, we’re not shy about letting our freak flag fly when it comes to inventive recipes. We’re pretty sure lasagne soup has been done before, but this one’s a belter.

It’s got all the best bits of a lasagne: rich flavours, “meaty” mushroom mince and Italian herbs. It’s also dead easy, just as lasagne should be.

A delicious vegan soup idea and great veggie lunch recipe...with a difference!




  • 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


  • Large saucepan
  • Kettle (boiled)
  • Microplane


  1. 1.

    First, prep your 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.

  2. 2.

    Now, make the ragù. 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 Lasagne Soup.

  3. 3.

    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.

  4. 4.

    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.