Vegan Slow Cooker Lasagna Soup

All of the deliciousness of a vegetable lasagna wrapped up in a warming and healthy soup that’s super easy to make!

8 ounces sliced mushrooms
2 small zucchini, diced
1 yellow onion, diced
4 garlic cloves, minced
1 (14.5 ounce) can of diced tomatoes
1 (14.5 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
4 cups vegetable broth
4 ounces whole grain lasagna (approx. 6 sheets)

Cashew Ricotta:
2 cups cashews, soaked
juice of 1 lemon
1 tablespoon white vinegar
1/2 cup water

View the full recipe at Making Thyme for Health →