Dairy-free Lasagna Soup

Growing up, I didn't ever have the opportunity to eat lasagna because it was so packed with dairy. And while this isn't a traditional lasagna recipe, it is just as good (if not better)! It's also budget-friendly, at under $3 per serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up 1/2 tbsp of olive oil on medium heat in a large pot and add beef and Italian sausage. Press down and give the bottom a lot of color before breaking the meat down and mixing together.

Step 2

Set the meat to one side once mostly cooked and fry onions. Add garlic once onions are translucent.

Step 3

Once garlic is fragrant, set the onions, garlic, + meat to one side and add some olive oil and tomato paste to the open area. Fry the paste until a deep red color.

Step 4

Mix everything together and season with basil, oregano, parsley, chili flakes, salt, and pepper.

Step 5

Pour in the marinara sauce, fire roasted tomatoes, and chicken broth. Cover and raise the heat to medium high until boiling.

Step 6

Break lasagna noodles into the soup along with 1 cup of coconut milk and a large handful of spinach.

Step 7

Boil the lasagna noodles in the soup according to box instructions.

Step 8

Once ready, plate with optional vegan ricotta (I get mine from Kite Hill), vegan parmesan (Simply Truth), and fresh basil.