The 3rd week of Great Lent with Ascetic Life of Motherhood! Recipe Crock Pot Lasagna Soup, serves 6 1 medium onion, diced 3 garlic cloves, minced 4 ½ cups vegetable broth ¾ cup dried brown lentils 1 teaspoon dried basil 1 teaspoon dried oregano 2 14 ounce can diced tomatoes 1 tbsp tomato paste 8 lasagna noodles, broken into pieces 3 cups chopped spinach leaves Optional: serve with vegan ricotta cheese (see below) Vegan Ricotta 1 1/2 cups raw cashews, soaked 1/2 cup water juice of 1 large lemon or 1 tablespoon apple cider vinegar 1 – 2 tablespoons nutritional yeast, optional 1 small garlic clove 1/2 teaspoon onion powder Directions: Place the onion, garlic, basil, oregano, lentils, broth, chopped tomatoes, and tomato paste into the slow cooker and stir a few times to blend. (optional: saute onion and garlic prior). Cover with lid and cook on high for 4 hours. 15 mins before serving, add the noodles and spinach to the slow cooker and give the mixture a stir. Allow the soup to continue cooking until noodles are tender and the spinach is wilted, about 15 minutes. Season the soup with salt and pepper to taste. optional top with vegan cashew ricotta (recipe below) Vegan Ricotta Directions: ​​Soak cashews: let cashews sit in hot water for 5 minutes. Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients.