Three-Cheese Vegetarian Lasagne Soup

Three-Cheese Vegetarian Lasagne Soup
Total Time

40 min.

Serving & Size

1 cup (250 mL)

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This soup is a tasty one-dish meal, featuring a broiled cheesy topping, loads of vegetables and lots of noodles.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 60 mL 1/4 cup
diced eggplant 500 mL 2 cups
sliced mushrooms 500 mL 2 cups
garlic 15 mL 1 tbsp
dried oregano 10 mL 2 tsp
salt and pepper, each 5 mL 1 tsp
diced zucchini 250 mL 1 cup
diced bell peppers 250 mL 1 cup
lasagne noodles, broken into pieces 227 g 1/2 lb
Campbell’s® Signature Vegetarian Vegetable Condensed Soup
1/2 tub (905 g)
1/2 tub (/2 lb)

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

water 500 mL 2 cups
loosely packed spinach 500 mL 2 cups
shredded mozzarella 375 mL 1 1/2 cups
grated Parmesan cheese 175 mL 3/4 cup
ricotta cheese 375 mL 1 1/2 cups
finely chopped fresh parsley 15 mL 1 tbsp
1. Heat oil in large rondeau over medium heat. Cook eggplant and mushrooms, garlic, oregano, salt and pepper for about 8 minutes or until starting to brown. Stir in zucchini and peppers. Cook for about 8 minutes or until vegetables are softened.
2. Meanwhile, in large stock pot of boiling salted water, cook noodles for 8 to 10 minutes or until al dente. Drain.
3. In stock pot, heat soup and water over medium heat; simmer for 2 minutes. Stir in eggplant mixture, noodles and spinach. Simmer for about 10 minutes or until spinach wilts and vegetables are tender.

4. Divide soup among 12 individual soup crocks, adding 1 cup (250 mL) soup for each serving. Keep warm for service.

Recipe Tip

  1. Top each serving with 2 tbsp (30 mL) mozzarella, 1 tbsp (15 mL) Parmesan and 2 tbsp (30 mL) ricotta. Broil for about 2 minutes or until cheese is golden brown and bubbling. Sprinkle with 1/4 tsp (1 mL) parsley before serving.

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