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 – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – 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.
Recipe Card
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Ingredients
- 1 tsp oil
- 1/2 (0.5) onion chopped
- 4 cloves of garlic chopped
- 1 cup (149 g) veggies - combination of peppers , carrots, zucchini
- 1/4 cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
- 1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
- 1 to 1.5 cup (5.26 oz) 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 (0.25 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 (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
- 5 oz (5 to 6 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 (30 g) 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 purée, 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)
- 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.Love this Recipe? Get my Instant pot cookbook! 150 more recipes from Indian and global cuisines! Currently best seller!
Video
Notes
Frequently Asked Questions ** This time might need adjustment based on your lasagna sheets or pasta. Pressure cook for about half the time listed on the package. So 5 or 6 mins if it says 11 mins boil time on the package. I prefer to use no boil lasagna sheets as they give me evenly cooked results more often than regular. Variations: Add 1/4 tsp fennel seeds with the lentils for sausagey profile. Add a 1/4 cup uncooked quinoa +1/2 cup more water to up the protein when you add lentils. If using longer cook time brown/green lentils or beans, then use cooked. Add 3/4 cup cooked brown lentils/white beans/chickpeas/veggie crumbles. Saucepan: Follow steps 1 and 2 over medium heat. Add 3 cups of water (dont add lasagna sheets). Partially cover and bring to a boil. Add lasagna sheets and cook for 10 to 12 minutes or until the pasta and lentils are cooked through. Proceed with the last 2 steps. Glutenfree Pasta: People have made this with gf lasagna sheets and pasta and it works out fine. You might need to adjust the time based on the brand. Also use lighter veggies so that it doesnt weight the pasta (gf pasta is more likely to stick) Nutrition is 1 of 3 serves. Does not include toppings.
Nutrition
Cindy
I recently tried making this recipe. Unfortunately my IP never came up to pressure and gave me a burn notice. I added the two cups of vegetable broth. Should I have used more?
Richa
Some instant pot models are just too sensitive to any scorching at the bottom. Try a new inner pot. Or make sure nothing is stuck at the bottom. Add the broth and wait for 4-5 mins for the temp to come down before pressure cooking
GG
Full disclosure I’m vegetarian so I used regular cheese, but this was amazing. I love the addition of lentils for fiber and protein! I’m also celiac and did it with gluten free lasagna sheets and it was soooo good. Glad there’s a relatively healthy, easy, and super tasty option!
Vegan Richa Support
glad you enjoyed!
Allison
This recipe is so simple and delicious!
Vegan Richa Support
glad you enjoyed!
Eileen Nolan
This was the best! Came home unexpectedly late thinking… how am I going to pull dinner together? This was wonderfully quick and satisfying. Thank you.
Vegan Richa Support
glad you enjoyed!
Donna
Please readers… don’t hesitate to make this lasagna soup! OMG it’s totally YUM with the addition of basil pesto, as is suggested in the post. I didn’t have time to make the vegan ricotta but will next time. Also, plan to double the recipe, so we can have extra for a couple of lunches. Sure didn’t want to get down to the last bite! Bless you for sharing!
Richa
Awesome
Pam Buckley
I love this recipe! It works with so many different veggies. Super easy and delicious!!
Vegan Richa Support
yay!
Leanne Woodall
Best comfort food ever! Quick & easy recipe that is very yummy!
DEANNA REID
This has been a staple in my house for a while! Definitely recommend. I double the recipe but only put in 1.5 x the lasagna noods. Turns out great in the instant pot.
Vegan Richa Support
yay! so glad you enjoy!
Elizabeth Allen
Hi Richa- I just made this delicious recipe. The only thing is that I didn’t have tomatoes pure, or regular dice tomatoes. So I use marinara sauce and dice tomatoes fire roasted. It was really good because it had a great flavor.
Vegan Richa Support
thank you!
Mel
Fantastic recipe I did add the cumin seeds and tomato paste….will definitely make again. Delicious
Vegan Richa Support
yay! thank you!
Jon S
I’ve made this a few times now and it is really good! Each time I switch up the vegetables depending what I have in house and it works out great and is pretty easy.
Vegan Richa Support
yay! 🙂 so glad you enjoy.
ACC
How do you think this would be with kale in place of spinach?
Richa
Should work just fine .
Donna
Forgot to rate 5 ⭐️⭐️⭐️⭐️⭐️ for sure!!
Vegan Richa Support
thank you!
Donna
Excellent recipe! Super easy and so versatile. I love IP recipes and this one did not disappoint. Thank you!
Vegan Richa Support
Yay, thank. you!
Heather
We love this recipe! Thank you for making a simple and quick weeknight dinner for us exhausted moms.
Vegan Richa Support
so glad to help however i can 🙂
Rose
A go-to recipe! This time I used green lentils and added some Plant Boss dehydrated protein, cooked that on the stove, and added spinach. Always a fave!
Vegan Richa Support
Yum! Thank you for making it!
Tracie
This is in our regular rotation, it’s a family favorite. I have only made it on the stove top but it comes out delicious every time. I am now tripling the recipe because it’s so loved everyone wants leftovers!
Vegan Richa Support
awesome! 🙂
Monica
Love this recipe! Have made it multiple times and it’s always a hit, even with non-vegans. 😉
Just wanted to say I believe your recipe is missing instructions for the tomato purée! I added it during step 2, which is where I assume it’s intended to go.
Vegan Richa Support
thank you for pointing that out! we’ll add soon!
Bethany
This was really good! So easy to make, the flavour was excellent, and everything was cooked just right. I doubled the recipe so I could have leftover soup the next night. I used three cups of vegetables total, plus the spinach at the end. I didn’t increase the liquid; it turned out very similar in consistency to the soup in the video. Could I add mushroom slices along with the other vegetables? I think that would add some nice flavour.
Vegan Richa Support
of course!
Kaye
love this soup, make it often, I use canned diced tomatoes, I always have to add extra water when the soup is finished. Thanks for a delicious soup recipe
Vegan Richa Support
you’re welcome, and thank you for making it!
Jena
Do you use fresh or canned tomatoes for the “diced tomatoes”?
Vegan Richa Support
either will work for the recipe. if you decide to use canned, just remove most of the juice.
Jena
This JUST finished in the instant pot and it is DELICIOUS…as usual with your recipes! It was so incredibly easy to throw this together. I added the tomato paste as well as some freshly ground fennel seeds, per some of the optional additions. I will certainly be making this again.
Vegan Richa Support
yay! thank you, jena 🙂
Diane
I have this in the Instant Pot right now; going to have it for lunch on this cold day. This was so easy to put together. And, your recipes are always delicious. Thank you for another simple yet delicious recipe.
Richa
Yay
Bina
Delicious! One of my faves to make in the week. I use more lentils, it really is so tasty.
Vegan Richa Support
thank you!
EJ
Looks really good!
Just a heads up that “tomato puree” might be confusing to UK readers, as that’s what they call tomato paste
Vegan Richa Support
thank you for this!
Dee
This is a weekly staple in our house on nights I’m out. I make it, set the IP, and the fam’s dinner is ready. Sometimes I add TVP, and I use whatever vegs I have. My Italian husband and 9yo love love love it.
Vegan Richa Support
Yay!
Shelby
Made this for a small Thanksgiving day get together, the flavor was on point, the portions were generous, and it was a simple and easy to follow recipe. I always tell people that you’re a recipe artist, they’re always packed with flavor, and I know I will love anything of yours I try!
Vegan Richa Support
Thanks so much, Shelby!
EJL
Love this recipe, but just noticed the oven ready (no boil) lasagna noodles I’ve been using have eggs in them! 🙁 I swear they didn’t used to contain eggs. I have mostly been using Ronzoni oven ready noodles and occasionally Barilla. But just checked the ingredients on both brands and both of them contain eggs. What brand do you use that’s vegan?
Amy
Hello
If I use Barilla no boil gluten free lasagne noodles-how long should I cook in the instant pot?
Vegan Richa Support
Hi Amy! The cook time is the same for no boil gluten free noodles.
Selina
Thank you. This was delicious and satisfying. My sceptical husband loved it
Vegan Richa Support
Sounds like you won him over.
Monica
I have made this 3 times already. It is delicious.
Vegan Richa Support
Three times a charm. 😂
Tina
First recipe I am trying from your blog. This is a keeper, I did one large carrot, and added sautéed mushrooms instead of the zuchini. I am going to make this often, and double the recipe. Delish!!
Vegan Richa Support
Welcome Tina!
Monica
This soup is great! I have made it twice now. The veggies I used were zuccini and mushroom. Thank you!
Vegan Richa Support
Fabulous
Allyssa
Thank you for this beautiful recipe. If I use a standard pressure cooker, what would be the time to cook?
Lisa
So good! regular weeknight dinner for us now! I always use whole wheat noodles, so I figured out that I need it to cook for 5 minutes for the noodles to be just right. I always double it up, and find I need at least an extra cup of water or two to make sure all the extra noodles and veggies are covered to cook.
Vegan Richa Support
good to know, Please do add a rating when you make again!
Danielle
Could this be made in a crock pot?
Vegan Richa Support
i haven’t tried – but juust check the pasta for doneness
Janet
I have been making this soup for 3+years I started making it for my vegan daughter and now it is my go to for sick, sad or hungry friends It is always well received and so so tasty!
Vegan Richa Support
how kind of you
Janie
Will the soup get overcooked off you let the pressure release naturally (past 10 minutes)?
Richa
Yes
Scott
I’ve tried this recipe multiple times in an 8qt IP. It’s one of my favorite. But everytime I’ve had to deal with Burn Errors. Each time I’ve ended up finishing it on the stove top. Once I even tried doing the saute’ing on the stove top. Very frustrating.
Might manual low fair better?
Or how do I convert the cook time to full stove top?
Richa
The 8 qts are definitely annoying with the uneven heating. Add 1 cup more broth and try. For stove top , add 1 cup more broth and partially cover and oil over medium heat for 15-19 mins. Check the noodles at 15 mins if done
Scott
Thanks for the quick reply, it was helpful. I also found the Stove Top instructions in the additional notes section too.
Thanks again
Vegan Richa Support
you’re very welcome! thanks for asking
Karen
I am trying this tonight for the first time and every single time I get the food burn error before it comes to pressure
Richa
Oh no ! It’s the instant pot. Some models are just too sensitive. 1 have 3 from different years and one heats unevenly and scorched on one side and is more prone to burn. Add more water, a cup more. Wait for a few minutes after saute to close the lid. Sometimes changing the inner pot also helps. You can get another one . More inner pots mean you can keep cooking more dishes without having to wash the only one .
Rajesh
Excellent recipe. I normally improvise a bit with whatever vegetables I have and each time very happy with the result.
Vegan Richa Support
very creative – it’s the perfect dish for that
Iman
Hi have you tried mushrooms? And if so did you add it directly with the zucchini’s and carrots? Thanks!
Vegan Richa Support
I havne’t tried -but yes – add them with the other veggies
Courtney Monica
I don’t have any yeast..is there a replacement or is it ok to leave out?
Vegan Richa Support
Yes, you can leave it out! Just won’t be as “cheesy”