Vegetable Base:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup sliced mushrooms
• 1 red bell pepper, diced

Seasonings:

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Soup Base:

• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 8 lasagna noodles, broken into pieces
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened plant-based milk

For Topping:

• 1/2 cup vegan ricotta or tofu ricotta
• Fresh basil for garnish