Lasagna Soup

1. For the cashews and tofu: Place cashews in a bowl and cover with water. Cover bowl with a towel and allow nuts to soak overnight. If you have a high power blender you may skip soaking the cashews.

2. Press tofu by wrapping it in a clean towel and placing it in a colander inside of a bowl.

3. Place a clean plate on top and weight it down with a large, heavy can or small skillet. Allow it to drain for 30 minutes. Cook the soup while tofu is draining.

4. For the soup: Peel carrots and onion. Coarsely chop carrots, onion, and celery into similar size chunks. Mince parsley and set aside.

5. Place carrots, celery, and onion in food processor and process for 30 seconds, until it is a paste-like consistency.

6. Heat olive oil over medium high heat in a Dutch oven or large soup pot.

7. Add vegetables and garlic and stir. Cook for 1-2 minutes, until fragrant.

8. Add Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.

9. Add ground beef and sausage. Break up and cook until no longer pink, about 3-5 minutes.

10. Stir in tomato paste; cook for 1 minute. Pour in diced tomatoes, marinara, and chicken broth and give a quick stir. Cover and bring soup to a boil.

11. Once boiling, add pasta and cook, stirring frequently, for 8-10 minutes or per directions on the box, until noodles are al dente.

12. While pasta cooks, finish the ricotta "cheese".

13. For the ricotta "cheese": Drain cashews.

14. Add cashews to a blender along with water, lemon juice, garlic, salt, and nutritional yeast. Blend until it is mostly smooth.

15. Add drained tofu and blend until smooth and creamy.

16. Ladle soup into bowls, top with a dollop of ricotta "cheese" mixture, sprinkle with parsley, and serve. Enjoy!