Step 1

In a large pot, sauté diced zucchini, diced mushrooms, chopped onion, and minced garlic in olive oil (if using) until softened.

Step 2

Add vegetable broth then diced tomatoes, tomato paste, and tomato sauce to the pot. Mix well.

Step 3

Stir in garlic powder, smoked paprika, nutritional yeast, and Italian Seasoning for additional flavor.

Step 4

Break up the lasagna noodles into small pieces and add the additional cups of water to the pot. Set the heat to medium heat and allow the broken lasagna noodles to cook until al dente.

Step 5

Once you have tender noodles, add the TVP to the soup. It doesn't take long to cook and only needs a few minutes to absorb liquid and flavor. Once incorporated, turn to low heat and allow to simmer for 15 minutes.

Step 6

In a blender, combine the extra firm tofu, slivered almonds, sea salt, and nutritional yeast and blend until a smooth ricotta cheese texture has been achieved.

Step 7

Spoon the Homemade Vegan Ricotta Cheese on top of individual servings of the soup. Serve and enjoy!