Lasagna Stew

Ingredients

For the Stew:

• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 6-8 cloves garlic, minced
• 1 red bell pepper, diced small
• 1 yellow bell pepper, diced small
• 1 green bell pepper, diced small
• 1 zucchini, diced small
• 1 cup diced tomatoes
• 4 cups low-sodium vegetable broth, plus more to thin as desired
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1½ tablespoons sun-dried tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 teaspoons Garlic of Eden seasoning (Flora and Mana brand)
• ½ teaspoon crushed red pepper flakes, or to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 25 pieces mafalde noodles, broken into 3 pieces (about 6 ounces)

For Serving:

• 8 ounces whole milk ricotta cheese
• 1¼ cups fresh mozzarella cheese, torn or shredded
• ½ cup finely shredded parmesan cheese
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley, plus more for garnish

Instructions

1. Sauté the Aromatics In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the diced onion and minced garlic, and cook for about 2 minutes, stirring frequently, until the onion begins to soften and becomes fragrant.
2. Cook the Vegetables Add the diced red, yellow, and green bell peppers, diced zucchini, dried basil, dried oregano, dried parsley, Garlic of Eden seasoning, crushed red pepper flakes, salt, and black pepper to the pot. Stir everything together to coat the vegetables in the seasonings and oil. Cook for about 7 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize slightly.
3. Build the Stew Base Pour in the vegetable broth, diced tomatoes, tomato sauce, tomato paste, and sun-dried tomato paste. Stir the mixture very well to combine, making sure the tomato pastes are fully dissolved into the liquid. Taste the broth and adjust the seasoning with additional salt and pepper as needed. Remember that the pasta will absorb some of the seasoning, so you want the broth to be well-seasoned at this stage.
4. Add the Pasta Bring the mixture just to a boil over medium-high heat. Once boiling, stir in the broken mafalde noodles, making sure they're submerged in the liquid. Reduce the heat to medium-low, cover the pot with a lid, and let it cook for approximately 20 minutes. Stir occasionally (every 5 minutes or so) to ensure the noodles don't stick to the bottom of the pot and to check for doneness. The noodles should be tender but still have a slight bite.
5. Finish with Fresh Herbs Once the noodles are cooked to your liking and the stew has thickened to your desired consistency, taste again and adjust seasoning if needed. Stir in the freshly chopped cilantro and parsley, mixing well to distribute the herbs throughout the stew.
6. Serve Ladle the hot stew into individual bowls. Top each serving with a generous dollop (about 2-3 tablespoons) of ricotta cheese, a handful of torn or shredded mozzarella cheese, a good sprinkle of freshly shredded parmesan cheese, and a final garnish of fresh parsley or cilantro.
7. Enjoy Serve immediately while the stew is hot and the cheeses are melting into the broth. Enjoy with crusty bread for dipping!