Lasagna Soup with Stretchy Cashew Mozzarella
Everything people love about lasagna, minus the layering, the hour in the oven and the pan that soaks in the sink overnight. The noodles get broken up and cooked right in a tomato broth built on browned plant-based crumbles, and the starch they release thickens the soup as it simmers. The real move is the topping: a cashew mozzarella that blends in the Vitamix in a minute or two, then cooks down in a skillet into something glossy and genuinely stretchy, pulling off the spoon the way melted mozzarella does. Spoon it on warm and let it slump into each bowl. It’s a one-pot weeknight dinner that eats like a Sunday supper, and it doubles easily for a crowd. Make it when the weather turns, or any time you’ve got a can of tomatoes and half a box of lasagna noodles that never became a lasagna.
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