White Lasagna Veggie Bowl (Print Version)
# Ingredients:
→ Base Layer
01 -
2 tbsp olive oil
02 -
1 finely chopped sweet onion
03 -
1/4 tsp crushed red pepper
04 -
5 garlic cloves, roughly minced
→ Veggies & Key Components
05 -
3 cups diced yellow squash into small cubes (around 2 squash)
06 -
2 cups cubed zucchini, 1/4 inch in size (1 medium)
07 -
2 cups shredded carrots
08 -
1/4 cup sun dried tomatoes in oil
09 -
1/4 tsp Italian herbs mix
10 -
2 quarts chicken or veggie broth
11 -
1 parmesan cheese rind
12 -
2 cups short pasta (or 3 lasagna sheets, broken into pieces)
13 -
2 cups fresh baby spinach leaves
14 -
1/2 cup cream
15 -
2 tbsp basil pesto
→ Toppings
16 -
Ricotta for garnish
17 -
Grated parmesan
18 -
A drizzle of good olive oil
19 -
Freshly ground black pepper
20 -
Coarse sea salt flakes
# Instructions:
01 -
Put olive oil in a big pot and warm it over medium heat. Toss in the onion with a small sprinkle of salt and the red pepper flakes and let it go for 3 minutes. Add the garlic next and cook another 3 minutes, stirring now and then.
02 -
Toss in squash, zucchini, carrots, sun dried tomatoes, and the Italian seasoning, plus another light sprinkle of salt. Turn the heat up and cook for 3-5 minutes. Let the veggies brown a bit.
03 -
Add the chicken stock and drop in the parmesan rind. Bring the whole thing to a boil.
04 -
Mix in the pasta and lower the heat, letting it simmer for around 10 minutes until it's done.
05 -
Turn off the burner. Stir the spinach, cream, and pesto into the pot. Give it a taste and adjust with more salt and pepper if needed.
06 -
Scoop the soup into bowls. On top, add a spoonful of ricotta, some parmesan, a drizzle of olive oil, fresh pepper, and a pinch of flaky salt.
# Notes:
01 -
This luscious white lasagna-style soup brings a veggie-filled twist to the well-loved pasta favorite, blending creamy cheese and basil flavors in a bowl of comfort you can enjoy anytime.