Lasagna Stoup

This recipe is actually a Rachel Ray recipe that I (easily) veganized. I think it's a great recipe for households with vegetarians and non-vegetarians trying to live in harmony OR for omnivores who are looking for some healthy alternatives. I say this because I'm well aware that not all things that are vegetarian/vegan taste as awesome to omnivores - especially any kind of mock "meat" or "cheese". But I have found that veggie grounds (among many other things!) are an excpetion to that. Whether it's spaghetti sauce or taco salad or whatever, veggie grounds are SO easily disguisable that no one will have to be scared that they're eating something vegetarian... We all know how frightening it can be! AND it's super delicious. I make this pretty often because it's easy, yummy, and makes great left-overs. And as a side note, you'll find that your left-overs will no longer be "stoup" - the lasagna noodles suck up all the liquid and it kinda just becomes plain ol' lasagna - but still very good!!

Ingredients
(Serves 4)
 2 tbsp. olive oil
12 oz. veggie grounds (I usually use Smart Ground but YvesVeggie Ground Round is just as great. Really, just get whatever your grocery store has!)
1 large onion, finely chopped
2 carrots, peeled and grated
3-4 cloves garlic, finely chopped
32 oz. vegetable broth
28 oz. Italian crushed tomatoes
1 lb lasagna noodles, broken into jagged pieces
1 cup basil leaves, torn (or however much you happen to have in your garden!)
Salt and pepper


1. In a large stock pot, heat the olive oil over medium-high heat. And the veggie grounds and season with salt and pepper. Cook 3-4 minutes or until slightly browned. Add the onion, carrots, and garlic and cook until softened, 5-7 minutes.

2. Stir in 2 cups water, the broth, and the tomatoes. Cover and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and season with salt and pepper. Serve in big bowls and enjoy!