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3 3 / 4 cup sliced mushrooms (about 10 ounces) 2 medium red or orange pepper, cut into 2-inch-long thin strips (about 3 cups) 2 medium zucchini, thinly sliced (about 3 cups)
Add the mushrooms, peppers, zucchini and onion and cook until they're tender. Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles.
All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the ...
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The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven. View Recipe Vegan Scalloped Potatoes
Get the recipe: Japanese-Style Clear Onion and Mushroom Soup. Japanese Vegetable Noodle Soup. ... "It has the comforting goodness of lasagna—but without the complicated preparation," Buettner notes.