Lasagna soup

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by Nona vegan

Discover Vegan & Gluten-Free Delights with GoGoQuinoa Lasagne and NONA Bolognese & Alfredo Sauces!



1. Cook 2 packs of GoGoQuinoa lasagna in a large pot of boiling water for 11 minutes, let them cool, and tear into rough pieces, 4-8 per sheet. Set aside. (It is possible not to cook the lasagna. Add them in step 5 already cut into pieces with a little more broth and cook for 15 minutes.
2. Chop the vegetables you have on hand.
3. Sauté the vegetables in olive oil over medium heat until tender.
4. Make the ricotta! Take 1 block of tofu and 1 block of NONA Alfredo sauce and mash them together. Add salt to taste and transfer to a small saucepan to gently warm on the stove.
5. In the large vegetable pot, add the vegetable broth and two pouches of NONA Bolognese sauce. Bring the soup base to a boil.
6. Add the lasagna noodles to the soup and stir, separating any stuck-together sheets.
7. Serve in bowls and top with fresh basil, dollops of warmed vegan ricotta, and sprinkle with shredded vegan cheese.
8. Enjoy!