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Instant Pot Lasagna Soup – Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Saucepan option Can be gluten-free. Jump to Recipe
Pasta, tomatoes, herbs, red lentils, pesto and garlic bread. I mean, you cannot go wrong with all these together. This soup is satisfying and comfort food made in 1 pot and ready within minutes. It comes together quickly with short active time. Make it in the Instant Pot (pressure cooker) or a Saucepan (see recipe notes), but definitely make it. I love the soup with some extra garlicky topping like garlic bread or garlic olive oil and some fresh basil or pesto. Lentils make up the protein. If using brown lentils, use cooked lentils. Veggie crumbles will also work wonderfully.
To make this gluten-free, use glutenfree pasta or add more lentils or some quinoa and omit the pasta. Easy and Delicious Soup that is versatile and pleases everyone.
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This thick luscious meal is more a lasagna casserole than soupy soup. You can add in other ingredients such as veggie crumbles, add more water/broth for thinner soup and so on. The flavor of the soup builds up with the toppings, so definitely use them generously. You can also add in some more herbs and some pesto before pressure cooking and then fold in some mozzarella or vegan ricotta into the hot soup.
Build it up to preference make this your own fave meal!
More 1 Pot meals from the blog
- Fettuccine Alfredo with mushrooms, GF option
- Fajita Pasta with Taco Spiced Veggies and Chickpeas. GF option
- Roasted Red pepper Sauce Pasta with black pepper chickpeas
- Garlicky Korean Mac & Cheese
Instant Pot Meals
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak โ Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies โ Veggies in sesame coconut sauce GF
- Lentil Sweet Potato Soup GF
Step by step photos
You definitely dont want to skip some vegan cheese (mozzarella or ricotta) and pesto!
Tips for making a great Lasagna Soup in a Pressure Cooker
- Mix the lasagna noodles really well before closing the lid, so they don’t stick to each other under pressure.
- Double: Cooking time is the same for doubled recipe. Use slightly less than double amount of pasta, use crinkly noodles or other pasta rather than flat noodles if they tend to stick too much. (more noodles means more surface area to stick). No boil as well regular noodles work. Use more seasoning and salt, a bit more than double as more volume dilutes the flavors a bit.
- Burn errors: Mix the soup really well before closing the lid to pick up all browned onion/veggies. Any scorched veggie at the bottom tends to scorch more under pressure causing burn errors.
- Red lentils (split and skinned lentils) are quick cooking and will cook in the time of the recipe. Whole dried lentils will need a much longer cooking time and that will overcook the noodles and veggies. Use pre cooked whole lentils instead.
- The veggies, noodles and lentils will get affected if trying to make a triple or larger batch. With more volume, the pot takes longer to come to pressure and hence will cook the ingredients longer. Be mindful of the extra cooking time.
- Fold in some vegan mozzarella while the soup is still hot and top with more for a more lasagna like soup. Also do not skip the pesto.
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Ingredients
- 1 tsp oil
- 1/2 onion, chopped
- 4 cloves of garlic, chopped
- 1 cup veggies - combination of peppers, , carrots, zucchini
- 1/4 cup red lentils, (uncooked) - quick cooking red lentils (split ones) also called masoor dal
- 1 cup tomato puree, (or use any thick tomato sauce such as marinara, pasta sauce or passata)
- 1 to 1.5 cup diced tomato
- 2 tsp italian seasoning, (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
- 1/4 tsp each onion powder, , garlic powder
- 1/2 to 3/4 tsp salt, (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
- 2 cups water or veggie broth, (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
- 5 oz lasagna sheets, , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
- dash of black and white pepper
- pepper flakes to taste, , i use about 1/3 tsp
- 1 tbsp nutritional yeast
- 1 cup packed spinach, , optional
- vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve, optional
- a tbsp tomato paste, lemon, fennel seeds (optional add ins)
Instructions
- Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )
- Add veggies and mix in. Add red lentils, tomato purรฉe, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick)ย
- Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
- Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
- Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.
Video
Notes
- Burn errors: Mix the soup really well before closing the lid to pick up all browned onion/veggies. Any scorched veggie at the bottom tends to scorch more under pressure causing burn errors. Add more liquid. Readers often double the liquid, veggies and sauce ingredients and donโt double the pasta.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of our favorite dishes. It’s on my regular rotation of yummy, easy soups! Thank you.
Awesome! Thank you for commenting.
This soup is absolutely delicious ๐ highly recommended!
Yay!
This is fabulous! It was the perfect meal to prepare after returning home from a weekend away.
Yay!
This has been our FAVORITE soup for the past 3 years. So yummy!
That’s awesome! Thank you for taking the time to comment.
Best dish ever – I love this one! I make it often.
Yay!!
This Instant Pot Lasagna Soup is hands down my FAVORITE pantry ready recipe! It has such amazing flavors and is so easy to make. I recommend you keep the pantry ingredients at the ready!
Awesome! Thank you for taking the time to comment.
i absolutely loved this and so did my meat eating husband. Made exactly as directed however no carrots with the veg. I did use Rao’s tomato basil sauce for the sauce component. I also used diced tomatoes from Aldi that already have garlic, basil and oregano in them… and therefore cut out the additional garlic and onion powder and Italian seasoning. I used “oven ready” lasagna noodles from Barilla and I stirred in a dollop of ricotta and a handful of shredded mozz (these were the real thing as i’m not strict on veganism). It was TO. Die. FOR! Can’t wait for leftovers tomorrow. OH and a friend gave me some sourdough bread they made and I put that in the air fryer as garlic bread. Night night!!!
Awesome! Glad you liked it.
This recipe came together with ease, and tasted delicious! I used a can of crushed tomatoes and a half can of tomato paste, then drizzled some artichoke brine for a bit of acid. Because we live at altitude over 5,200 feet, I set the Instant Pot to cook for 4 minutes, finally adding about a cup and a half of (cooked) frozen chopped spinach. Iโll make this again, certainly!
Yay! Glad you liked it.
This is such a comforting bowl of soup. The red lentils thicken it nicely giving it good body. As suggested I added a drizzle of the vegan mozzarella cheese from your quesadilla recipe and a dollop of tofu ricotta. I finished with a sprinkle of your vegan parmesan. What a rich and satisfying soup. Extra satisfying knowing that itโs cruelty free! Thank you, Richa.
Glad you liked it! Thanks for commenting.
Everyone in the house loved it, including my omnivore children and husband! I was impressed it came together so quickly, in about 30min, as suggested in the recipe, for a last-minute meal. Every component was cooked perfectly (I used the instant pot and followed the cooking times in the recipe). I realized I did not have any split red lentil, so I substituted split yellow moong dal and the sub worked perfectly. The next time I make this recipe I will add even more veggies.
I’m so happy you enjoyed it!