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Lasagna and Lentil Soup with Zucchini

Prep Time 15 mins
Cook Time 25 mins
Servings 6 people


  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves minced
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 1 24-ounce jar tomato basil sauce (I love Rao’s)
  • 4 cups vegetable broth low sodium
  • 1 bay leaf
  • 1 cup dry brown lentils
  • 6 ounces broken lasagna noodles
  • 1 medium zucchini Blade A, noodles trimmed (or sliced into 1/8-inch thick rounds)
  • ¼ cup fresh basil leaves
  • ½ cup ricotta cheese


  • Heat the oil in a large sauce pot over medium-high heat. Once the oil is shimmering, add the garlic, onion, carrot, and celery. Cook the vegetables until softened, about 5 minutes. Add red pepper flakes and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the tomato basil sauce, vegetable broth, 2 cups water, bayleaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer for 10 minutes. Add the lasagna noodles in and cook for another 5minutes and then add the zucchini. Cook for 5 more minutes or until lasagna is al dente and lentils are tender.
  • Ladle the soup into bowls and garnish with basil and a dollop of ricotta (about 2 tablespoons per bowl.) Serve.