20 Steps to Foolproof Vegan Lasagna Soup

Dice 150 g (1 medium) yellow onion, mince 4 cloves of garlic, and finely chop 225 g (8 oz) cremini mushrooms into small, pea-sized pieces — this mimics the texture of ground meat once cooked. Having everything prepped before the pot goes on the heat means the soup moves quickly from here, since each stage only takes a few minutes.

Place 100 g (3/4 cup) raw cashews in a heatproof bowl and cover with boiling water. Let them soak for at least 15 minutes while you build the soup; they're ready when soft enough to crush easily between your fingers.

Heat 30 ml (2 tbsp) olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft, translucent and lightly golden at the edges.

Stir in the minced garlic and chopped mushrooms, then cook for 5-6 minutes, stirring often. The mushrooms will first release liquid, then that liquid will cook off and the pieces will turn deep golden brown — this browning is where most of the savoury flavour comes from.

Push the vegetables to one side of the pot and add 45 g (3 tbsp) tomato paste to the cleared space. Cook it alone for 1-2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than sharp, then stir it through the mushrooms and onion.

Sprinkle in 4 g (2 tsp) dried oregano and basil and 1 g (1/4 tsp) red chilli flakes, along with a generous pinch of salt and black pepper. Stir for 30 seconds until the herbs turn fragrant and coat the vegetables evenly.

Pour in 800 g (28 oz) crushed tomatoes and 960 ml (4 cups) vegetable broth, stirring well and scraping up any browned bits stuck to the bottom of the pot — that fond carries a lot of flavour. Increase the heat and bring the mixture up to a simmer.

Add 100 g (1/2 cup) rinsed dried red lentils to the pot and stir to combine. Raise the heat to high and bring the whole pot to a rolling boil, which should take about 5 minutes.

Reduce the heat to medium-low, partially cover the pot, and simmer for 15 minutes, stirring occasionally. The lentils are ready when they've softened and started to break down slightly, thickening the broth to a rich, stew-like consistency.

While the soup simmers, snap 170 g (6 oz) lasagna sheets into rough 5 cm (2 in) pieces — irregular shapes are fine and actually give the soup a more rustic look. Set the broken pieces aside until the lentils are tender.

Stir the broken noodles into the simmering soup and cook uncovered for 10-12 minutes, stirring every couple of minutes so the pieces don't clump or stick to the bottom. They're done when tender but still slightly firm to the bite, since they'll keep softening off the heat.

Drain the soaked cashews and add them to a blender with 15 g (2 tbsp) of the nutritional yeast, a squeeze of lemon juice, a pinch of salt, and 80-120 ml (1/3-1/2 cup) fresh water. Blend on high for 1-2 minutes, scraping down the sides as needed, until completely smooth and thick like ricotta cheese.

Taste a piece of pasta — it should be tender with a slight bite, not mushy. If the soup has thickened more than you'd like, stir in an extra splash of vegetable broth, 60 ml (1/4 cup) at a time, until it reaches a spoonable consistency.

Add 90 g (3 cups, packed) baby spinach to the pot and stir it through the hot soup. It only needs 1-2 minutes to wilt down completely and turn a bright, glossy green.

Turn off the heat and taste the soup one more time. Add extra salt, black pepper, or a pinch more chilli flakes as needed — the flavour should taste bold, since the ricotta will mellow it once served.

Let the pot sit off the heat for 5 minutes before serving. This short rest allows the noodles to finish absorbing broth and lets the tomato and herb flavours settle and meld together.

While the soup rests, run your serving bowls under hot tap water for a few seconds, then dry them. Warm bowls keep the soup hotter for longer at the table, which matters since the pasta continues to soften as it cools.

Divide the soup evenly among the bowls, making sure each portion gets a good mix of broth, lentils, mushrooms and noodle pieces. A soup ladle works better than pouring straight from the pot, since it keeps the noodles from settling unevenly.

Spoon a generous dollop — about 45 g (3 tbsp) — of the blended cashew ricotta onto the centre of each bowl. Let it sit on top for a moment so it softens slightly into the hot broth rather than fully melting away.

Finish each bowl with torn fresh basil leaves, a sprinkle of the remaining 5 g (2 tsp) nutritional yeast, and a crack of black pepper. Serve immediately while hot, with crusty bread on the side if you like.