Vegan Lasagna Soup - The Wild Vegans

Ingredients

• 1 tsp. olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 11/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)
• 8oz cremini mushrooms (or button mushrooms), sliced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 tbsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• Pinch of cayenne pepper
• One 15oz can no-salt-added tomato sauce
• One 15oz can no-salt-added crushed tomatoes
• 1 quart low-sodium vegetable broth
• 12oz. lasagna noodles (gluten-free if necessary), broken in half
• 3 tbsp. nutritional yeast, optional
• 1 tbsp. lemon juice
• Salt and black pepper to taste
• 3 cups loosely packed chopped fresh spinach
• 1 cup loosely packed chopped fresh basil
• Herbed Macadamia Ricotta