the viral lasagna skillet soup but 1000% better. a scientific fact 🔬🧫

Preheat the oven to 400F. Start by making your tofu ricotta: Blend 1/2 block of firm tofu, 1/2 cup raw cashews, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 2 tbsp olive oil, pinches of sea salt and garlic powder, and 1/4 cup water in a blender until smooth (about 2-3 minutes). Set aside. (Note: an alternative is 3 tbsp vegan cream cheese + 1 can of white beans).

Add a generous amount of olive oil to an oven-safe stovetop pan and heat on medium. Once warm, add the diced red onion and sauté until fragrant. Then add in your 2 cups of tomato sauce and stir everything together. Cook for a few minutes before stirring in 2 cups of the vegetable broth, reserving the 3rd. Add a few spoonfuls of the ricotta to the pan along with some greens (kale/spinach mix), mix everything, and continue to cook on medium heat with frequent stirring. Break up the lasagna sheets into smaller pieces and spread them out in the pan. Stir to cover everything and add the third cup of broth. You may need more, eyeball to make sure everything is completely covered. You want it to be on the liquidy side, as this will go into the oven for the pasta to cook! Cover with a lid and transfer the pot to the oven. Bake for 20-25 minutes or until the pasta is soft and cooked. Stir everything up (the creator stirred through the rest of the ricotta), plate, and serve!