Bone Broth Lasagna Soup with Basil + Ricotta
Spiritual Nutrition:
🤍 Crown (Clarity + Divine Connection)
Nutmeg – energetic refinement, spiritual clarity
💜 Third Eye (Intuition + Vision)
Red wine – sacred fermentation, insight, symbolic depth
Red onion – supports inner perception and clearing
💙 Throat (Expression + Resonance)
Garlic – energetic truth-telling, immune-clearing
Basil – anti-inflammatory alignment, clarity in expression
Ricotta – softens inner voice, supports receptivity
💚 Heart (Love + Circulation)
Tomatoes – heart-nourishing, emotional warmth
Fresh basil – lineage comfort, circulatory flow
💛 Solar Plexus (Confidence + Strength)
Carrots – cellular brightness, solar vitality
Fennel seeds – digestive clarity, personal power
🧡 Sacral (Creativity + Pleasure)
Lasagna noodles – comfort, movement, flow
Ghee – golden nourishment, emotional fluidity
Cashew cream (optional) – smooth creative energy, hormone support
❤️ Root (Grounding + Immunity)
Lentils – grounding protein and fiber
Bone broth – deep immune and ancestral nourishment
Carrots – root strength, structural support
Nourishment Notes
In my household, it's a 7am creation that sustains my family throughout the day. A bundle of fresh basil in water stands ready by the stewpot for that perfect finishing touch.
Inspired by Dan Buettner’s One Pot Lasagna Soup from The Blue Zones Kitchen, this recipe nods to the foods and rhythms found in the world’s longest-living communities—places like Ikaria, Okinawa, and Sardinia, where people eat simply, seasonally, and together. Their diets are rich in fiber, herbs, and legumes, with small amounts of wine and fermented foods. Meals are slow, often cooked in one pot, and made to last the day.
Cook Time: 50 minutes
Serves: 5-6 friends
Ingredients
Grass-fed Ghee – for sautéing
Yellow Onion – 1 medium, diced
Colorful Carrots – 4, diced
Fresh Garlic – 4 cloves, minced
Dried Brown Lentils – ½ cup
Dried Oregano – ½ tablespoon
Dried Basil – ½ tablespoon
Ground Nutmeg – 1 teaspoon
Fennel Seeds – 1 teaspoon
Sea Salt & Fresh Cracked Black Pepper – to taste
Tomatoes – If in season, 3 large, diced or 1 (14 oz) can organic diced tomatoes with liquid
High-Quality Bone Broth – 3 cups (preferably homemade or local pasture-raised)
Filtered Spring Water – 2 cups
Organic Red Wine – ½ cup
Lasagna Noodles – ½ pound, broken into pieces
Whole Milk Ricotta Cheese – for topping (or cashew cream or shaved raw parm)
Fresh Basil Leaves – torn or whole, for finishing
Method
In a large, heavy-bottomed soup pot, warm the ghee or avocado oil over medium heat. Add diced onion and carrots and sauté until softened and fragrant, about 6–7 minutes. Stir in garlic, lentils, oregano, basil, nutmeg, fennel seeds, salt, and pepper. Let the aromatics bloom for one full minute, stirring gently.
Pour in the diced tomatoes, bone broth, and filtered water. Bring everything to a strong simmer, then reduce heat, cover, and let cook for 10 minutes.
Next, stir in the red wine and broken lasagna noodles. Simmer gently—covered but with occasional stirring—for another 11–13 minutes, or until noodles are tender but not overdone. Taste and adjust seasoning as needed.
Ladle into bowls and top with a generous dollop of ricotta, fresh basil, or any preferred finishing cheese or dairy-free alternative.
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Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
