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Veggie lasagne soup
Fruit and vegetables
2
carrots
, finely chopped
1
onion
, finely chopped
3
celery
sticks, finely chopped
1
courgette
, sliced into rounds
150g/5½oz
mushrooms
, quartered
4
garlic
cloves, crushed
Tins, packets and jars
400g tin
chopped tomatoes
400g tin
green lentils
, drained
4
lasagne sheets
, whatever shape or size you have
Cooking ingredients
2–3 tbsp
olive oil
1 tsp dried Italian
herbs
1
vegetable stock
cube
salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
75g/2½oz
mascarpone
, to serve (optional)
50g/1¾oz
Parmesan
(or vegetarian alternative)
Other
700ml/1¼ pints boiling water
Back to recipe
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