I found a recipe for Lasagna Soup, but with my current desire to lean towards a vegan diet, I changed up the recipe. (No this is not vegan, but easily could be!) I did however healthify it and it was so good, I am now eating it for the third day in a row!
Eggplant Lasagna Soup
*Note- I am horrible at measuring things when I cook- especially with soup, so you can doctor the amounts as you please :)
In a large pot put:
-1 small diced onion and 1 tbsp olive oil- Saute until onions are translucent
-Add whatever meat you like. (I used a carton of 97/3 ground turkey breast- though you don't have to add ANY meat or you could use seitan) Once the meat is fairly cooked, add the following:
1 jar spaghetti sauce (I used Prego country mushroom)
1 can tomato paste
2- 14.5 oz cans diced tomatoes (undrained)
2- 6-8 oz jars tomato sauce
5 cups chicken broth + 2 cups water
Chop a medium sized eggplant to desired sized pieces and flash fry in a pan of olive oil (just until browned slightly or until starting to become translucent) The eggplant will soak up the olive oil, so do in a couple batches. Once 'fried' throw into the pot with the sauciness :)
Simmer for a while then add 1 whole box of desired pasta ( I used rotini).... simmer until pasta is nice and done. If soup looks too thick, add some water to the pot.
For the cheesy dollop on top (this is like the BEST part)
I put 1- 16 oz container of cottage cheese, a couple slices of muenster cheese, 2 tbsp Parmesan, 1 tsp garlic salt and 1 tbsp parsley in my blender (you could also use a food processor) and get it nice and smooth.... *note- you can totally use non dairy cheese, or even tofu in place of the ricotta or cottage cheese.
To serve- I used a mini scooper to put 1-2 tbsp of the 'ricotta' mixture on top of the soup then sprinkled with whatever white cheese mixture was in my fridge..... To eat: take a little bit of the cheesy dollop with each bite. This tastes just like lasagna but better! AND WAY LESS time consuming! This is now my 'go to' recipe when I have an eggplant :)