Lasagna Stew

INGREDIENTS

• 2 Tbsp olive oil, divided
• 1 large yellow onion, diced
• 6-8 garlic cloves, minced
• 1 each: Red, Yellow, and Green bell pepper, diced small
• 1 zucchini, diced small
• 1 cup diced tomatoes
• 4 cups low-sodium vegetable broth (plus more if needed)
• 8 oz tomato sauce
• 2 Tbsp tomato paste
• 1 ½ Tbsp sundried tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 tsp dried parsley
• 2 tsp Garlic of Eden seasoning
• ½ tsp crushed chili pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 25 pieces Mafalde noodles, broken into thirds (6 oz)
• 1 1/4 cups fresh mozzarella cheese, diced or shredded
• 1/2 cup finely shredded Parmesan cheese
• 8 oz whole milk ricotta cheese
• 3 Tbsp chopped fresh cilantro
• 3 Tbsp chopped fresh parsley (plus extra for garnish)

INSTRUCTIONS

1. Heat a large pot over medium-high heat. Add olive oil, followed by the onions and garlic. Sauté for 2 minutes.
2. Mix in bell peppers, zucchini, and the dry seasonings (basil, oregano, parsley, Garlic of Eden seasoning, chili flakes, salt, and pepper). Cook for 7 minutes.
3. Add vegetable broth, diced tomatoes, tomato sauce, tomato paste, and sundried tomato paste. Stir well. Taste and adjust seasoning as desired.
4. Bring to a gentle boil. Add broken Mafalde noodles, cover the pot, and simmer for about 20 minutes. Stir occasionally to prevent sticking and check noodle tenderness. Adjust seasoning if necessary.
5. Once noodles are cooked, stir in fresh cilantro and parsley.
6. To serve, ladle stew into bowls. Top each with a dollop of ricotta, a sprinkle of Parmesan and mozzarella, and a garnish of fresh herbs.