Ingredients
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1 can (1 = 398 ml) tomato sauce or crushed canned tomatoes
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2 1/2 cups (2 1/2 cups = 625 ml) water
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1 small (1 = 100 g) onion
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1 (1 = 120 g) minced pepper
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a few sprays vegetable oil cooking spray
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6 sheets (6 = 128 g) lasagna (s)I use Catelli's 'smart' lasagnas
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2 tsp (2 tsp = 10 ml) ground cumin
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1/2 tsp (1/2 tsp = 2.5 ml) paprika
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1/2 tsp (1/2 tsp = 2.5 ml) dried cilantro
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to taste salt
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1/3 cup grated (1/3 cup = 40 g) old Light Cheddar Cheeseor other cheese of your choice
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OPTIONAL TOPPINGS
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a few slices avocado
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a few stems fresh cilantro
Directions
This post is also available in: Français (French)
This Mexican Lasagna Soup is super convenient on weeknights. Instead of baking a whole lasagna in the oven for almost 45 minutes, pieces of lasagna are cooked in a broth. The result is a tasty and complete meal in 25 minutes!
Gluten-Free version
Just choose gluten-free lasagnas when you make the recipe to make it a gluten-free recipe. Beware of traces in spices and seasonings if you are very sensitive.
Check out more gluten-free recipes here.
Discover the digital recipe book Classic Recipes revisited that allows you to enjoy your gluten-free childhood pleasures!
A bowl of nourishing soup
Check out the nutrition scorecard: you’ll be won over. Using Catelli’s smart lasagnas increases fibre intake considerably. This recipe is also very high in proteins, calcium and vitamins.
Steps
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1
Done
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Peel the onion and rinse the pepper. Cut the two vegetables into small cubes. |
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2
Done
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In a pot, spray a bit of oil and heat over medium-high heat. |
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3
Done
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Add water, tomato sauce (or crushed tomatoes), cumin, paprika, ground dry coriander and salt to the pot. |
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4
Done
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Break the lasagna sheets into coarse pieces. Add them to the liquid. |
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5
Done
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Reduce the heat to low. Cover and cook for another 5 minutes. |
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6
Done
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Shut the heat. Add grated cheese and stir. |
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7
Done
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SERVICEOnce the cheese has melted, serve both portions in nice bowls. If desired, garnish with slices of avocado and fresh coriander. |
