Step 1

Place all of the ingredients for the soup (minus the pasta) in the slow cooker, stir together, cover with the lid, and cook on high for 6 hours.

Step 2

To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.

Step 3

When the soup is done cooking, bring a large pot of water with 1/2 teaspoon of salt to a boil. Add the lasagna sheets and cook until al dente, or slightly undercooked. Remove the cooked lasagna from the pot and transfer to a surface for cutting. Slice each sheet in bite size squares then place them in the slow cooker with the soup. Distribute the soup into separate bowls then top with a dollop of cashew ricotta and sprinkle with fresh parsley. Serve warm and enjoy!

Step 4

Store leftover in an airtight container for up to 3 days, keeping the soup and cashew ricotta in separate containers.