Lactose free Vegetarian Vegan
cooking time

30 min

difficulty 1
cooking time

30 min

difficulty 1
Lactose free Vegetarian Vegan

Lasagna soup with cheesy sauce

Lasagna soup with cheesy sauce

Step 1

Heat some olive oil in a large saucepan over medium heat. Fry the onion until translucent.

Step 2

Add the garlic, carrot and celery and fry for about two minutes. Season with salt and pepper.

Step 3

Add the tomato concentrate, together with the Provençal herbs and bay leaf and fry for one minute.

Step 4

Add the passata, along with the vegetable stock. Bring to a boil.

Step 5

Break the lasagna sheets into 4 and divide over the soup. Let cook for a few minutes. Stir frequently so the pasta sheets do not stick together.

Step 6

When the pasta is cooked, add the lentils and fresh basil. Season with salt and pepper.

Step 7

Heat the Sauce Alfredo in a saucepan.

Step 8

Divide the soup between two large bowls and spoon the Sauce Alfredo over each bowl of soup and finish with fresh basil.

Tip 1:

Not a fan of lentils? Then add fried vegan mince.

Tip 2:

Replace the celery and carrot with mushroom & bell pepper.

Pa'lais star

Pa’lais Sauce Alfredo

Ingredients

1 yellow onion, chopped

2 cloves of garlic, pressed

1 large carrot, cut into half-moons

1 to 2 stalks of green celery, in wedges

1 tbsp tomato concentrate

2 tsp Provencal herbs

2 bay leaves

500 grams of Passata/tomato cubes

1 liter vegetable stock

6 lasagna sheets (dried) or large wide pasta strands

1 tin of lentils, rinsed

2 handfuls of fresh basil + extra

1 jar of Pa’lais Sauce Alfredo

Olive oil, pepper and salt

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