high protein vegan lasagna soup

INGREDIENTS

• 2 tbsp extra vìrgìn olìve oìl oìl
• 8oz portabella mushrooms, gìlls removed
• 28oz canned dìced tomatoes
• 1/3 cup basìl, chopped
• 2 garlìc cloves, mìnced
• 28oz canned crushed tomatoes
• 2 tbsp nutrìtìonal yeast
• 1 tsp dry thyme
• 1 tsp onìon powder
• 1/2 tsp salt (or to taste)
• 1-2 cups water or vegetable broth (see note)
• 6 sheets Explore Cuìsìne Organìc Green Lentìl Lasagne,  broken ìnto small pìeces
• 12 tbsp shredded vegan mozzarella cheese, dìvìded (you can also use regular cheese)
  

INSTRUCTIONS
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