Ingredients
2 tbsp extra virgin olive oil
2 small carrots
1 cup mushrooms
1 small red onion
1 celery stick
1 tsp minced garlic
1 stick cube
1 tin chopped tomatoes
3 tin water (used the same tin as tomatoes)
400g fresh lasagne sheets
Dried herbs: basil, thyme, oregano…
2 tbsp pesto
300 g cottage cheese
Salt & pepper to taste
Chilli flakes optional
Method
1
Wash and chop the veggies together. A chopper can help save time!
2
Heat the olive oil and sauté the veggies for about 1 minute.
3
Crumble in the stock cube and mix it in.
4
Add the chopped tomatoes & season to taste
5
Cover and let simmer whilst you slice the lasagna sheets. I used a crinkle wave knife to create a ribbon effect, but you can also break dried lasagne sheets into pieces to add to the soup.
6
Add the tin full of water to the pan and then add the herbs & cut lasagne sheets. Cover with a lid and let simmer.
7
Within 5-8 minutes, the lasagne sheets will be cooked through.
8
Stir in the pesto and cottage cheese, then taste and adjust the seasoning.
9
Serve with a dollop of pesto and a drizzle of cream for an extra touch of richness.
Ingredients
Ingredients
2 tbsp extra virgin olive oil
2 small carrots
1 cup mushrooms
1 small red onion
1 celery stick
1 tsp minced garlic
1 stick cube
1 tin chopped tomatoes
3 tin water (used the same tin as tomatoes)
400g fresh lasagne sheets
Dried herbs: basil, thyme, oregano…
2 tbsp pesto
300 g cottage cheese
Salt & pepper to taste
Chilli flakes optional
