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Three-Cheese Vegetarian Lasagne Soup

Made With:

Soups

Signature Vegan Vegetable soup

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.

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Tip

Substitute goat cheese or feta cheese for ricotta cheese.

Tip:

Total Time

70 min.

Serving & Size

1 cup (250 mL)

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/4 cup 60  mL
diced eggplant 2 cups 500  mL
sliced mushrooms 2 cups 500  mL
garlic 1 tbsp 15  mL
dried oregano 2 tsp 10  mL
salt and pepper, each 1 tsp 5  mL
diced zucchini 1 cup 250  mL
diced bell peppers 1 cup 250  mL
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.
Ingredients Weight Measure
Weight Measure
lasagne noodles, broken into pieces 1/2 lb 227  g
2. Meanwhile, in large stock pot of boiling salted water, cook noodles for 8 to 10 minutes or until al dente. Drain.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Vegetarian Vegetable Condensed Soup 1/2 tub (/2 lb) 1  tub (905 g)
water 2 cups 500  mL
loosely packed spinach 2 cups 500  mL
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.
Ingredients Weight Measure
Weight Measure
shredded mozzarella 1 1/2 cups 375  mL
grated Parmesan cheese 3/4 cup 175  mL
ricotta cheese 1 1/2 cups 375  mL
finely chopped fresh parsley 1 tbsp 15  mL
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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