For the Soup:

1 tablespoon extra virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 medium red bell pepper, chopped

1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon dried parsley

1/2 teaspoon black pepper

1 (14 oz) package plant-based beef-less ground crumbles

1 (32 oz) bottle marinara sauce

6 cups organic vegetable stock

1 (14 oz) can fire roasted tomatoes

6–8 organic lasagna sheets, broken into medium pieces

1 cup grated parmesan cheese

1/2 cup organic ricotta cheese

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In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4 minutes until softened.
Stir in red bell pepper; cook 2 minutes until softened.
Add sea salt, garlic powder, Italian seasoning, parsley, and black pepper; cook 1 minute to bloom spices.
Add plant-based crumbles; cook 3–5 minutes, breaking them up until browned and heated through.
Pour in marinara sauce and vegetable stock; stir to combine and bring to a simmer.
Stir in fire roasted tomatoes; simmer 10 minutes to meld flavors.
Add broken lasagna sheets; cook 10–12 minutes until tender.
Stir in parmesan and ricotta cheeses until melted and incorporated. Adjust seasoning as needed.
Ladle into bowls and garnish with extra parmesan and fresh basil if desired.

Add extra vegetables such as spinach, zucchini, or mushrooms for added nutrition.

Use gluten-free lasagna noodles for a gluten-free option.

For spice, add red pepper flakes or spicy marinara sauce.

For extra creaminess, stir in dairy-free cream cheese or coconut cream.

Serve with crusty bread or garlic bread for a full meal.