Lasagna Soup (with ricotta and garlic knots!)

Bake garlic knots according to directions on package. 2. Saute the garlic and onion in olive oil on medium heat. 3. Add in cherry tomatoes and saute a few more minutes Add tomato paste, crushed tomatoes, marinara sauce, lentils, lasagna noodles, spices and spinach. Then bring to a boil and cover and cook on medium stirring every few minutes. 4. Make the ricotta while the soup cooks. Add half of it into the soup when it’s done and stir well. 5. Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta. 6. Dip garlic knots in! Enjoy! 7. Tofu Ricotta Blend all of the tofu ricotta ingredients together in a food processor. 8. Garlic Knots Cut the dough into 6 pieces, roll into long logs, tie in knots, lay on baking sheet lined with parchment paper, brush with olive oil/minced garlic, sprinkle on Italian seasoning and bake for 10-15 minutes until golden.