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Instant Pot Lasagna Soup – Vegan Lasagna Soup

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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    

Instant Pot Lasagna Soup in 2 Bowls with pesto, vegan ricotta. Bowls on concrete

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!
Our Instant Pot Vegan Lasagna Soup in 2 white Bowls

Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. Saucepan option #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

More 1 Pot meals from the blog

Instant Pot Meals

Step by step photos

Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

You definitely dont want to skip some vegan cheese (mozzarella or ricotta) and pesto!

Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

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 with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com
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4.97 from 143 votes

Instant Pot Lasagna Soup - Vegan Lasagna Soup

Instant Pot Lasagna Soup - Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Can be gluten-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: lentil lasagna soup, pressure cooker lasagna soup, vegan instant pot lasagna soup, vegan lasagna soup
Servings: 3
Calories: 327kcal
Author: Vegan Richa

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, 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.

Video

Notes

** 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

Nutrition Facts
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Amount Per Serving
Calories 327 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 440mg19%
Potassium 1063mg30%
Carbohydrates 61g20%
Fiber 11g46%
Sugar 9g10%
Protein 14.5g29%
Vitamin A 1580IU32%
Vitamin C 30.2mg37%
Calcium 112mg11%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

 



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  1. Made this for dinner tonight and it was amazing. I added mushrooms instead of zucchini and wish I had added more. This will be a regular dish in our family.

    Reply

  2. 5 stars
    Both my husband and I loved this! The recipe and timing worked perfectly with no bake lasagna sheets; we used onions, celery, carrots, yellow squash, with some extra broth, and added vegan ricotta made from almonds. So good, and very easy!

    Reply

  8. 5 stars
    This has just become my favorite recipe! I have made twice.. in the last 24 hours lol. It’s easy, tastes amazing, and so versatile. I used your tip to add fennel seeds… mmmmm so glad I did.

    Reply

  10. 5 stars
    what a great recipe! Thank you. I used mushrooms, zucchini and carrots for the cup of vegetables and added 1/2 cup more based on comments from other cooks. I love how the red lentils melt into the sauce. Will definitely be making again.

    Reply

  11. 5 stars
    We LOVE this recipe and have made it many times times. It’s so easy and delicious! The only tweak we do is we use jumbo pasta shells instead off the lasagna noodles and it’s WOW. Thanks for this amazing recipe!

    Reply

    • add 1 tbsp tomato “paste” for additional flavor. its optional and personal preferernce, in case you like a more tomatoey flavor profile.

      Reply

  14. 5 stars
    My husband was also skeptical. But it was delicious! Added more zucchini and frozen kale worked fine instead of spinach. I used parmesan rind instead of nutritional yeast (put it in earlier so it could cook with the soup).

    Reply

  15. How is this Vegan if using pasta( lasagna noodles)…..they are usually egg based. I was vegan many years ago. Being vegetarian and eating pasta is considered OK. The dish looks good though.

    Reply

  16. 5 stars
    Yet again…. Another insanely good recipe. Although no-cook pasta was recommended, I only had regular and it turned out perfect. For the veggies, I used 1.5 cups of a combination of red pepper, zucchini, carrots, and mushroom. It was fabulous!!! Thank you.

    Reply

  18. HELP!!!
    I want to make this for dinner tonight but I bought whole red dried lentils. Is there anything I can do to them before putting them in the recipe to make them able to be cooked with the other ingredients???
    Thanks.

    Reply

  19. Can I use quinoa instead of lentils (I don’t have any lentils)? Would there be a difference in liquid measurements? I’m looking forward to trying this. Thank you Richa.

    Reply

  20. 5 stars
    Delish and so easy. Very filling, too. I used gluten free macaroni pasta as was all I had, and topped it with some homemade almond ricotta. Thanks for your consistently amazing recipes.

    Reply

  22. 5 stars
    If I double this recipe, how much time should I give it? Any thoughts on this? Our family loves it but we have just enough for the 5 of us. I would love to have a few leftovers and I think there is still plenty of room in the pot without having any issues. Thanks!

    Reply

    • Cook it for the same time as a single batch, just make sure you have enough room in your Instant Pot.

      Reply

  23. 5 stars
    I finally got around to making this and it was so simple to make and it turned out sooo good! I probably used closer to 2 cups of veggies (bell pepper, zucchini, carrot and mushrooms) so I increased the water to 2.5 as suggested. Some of my lasagna did stick together but I think I made a lot of the pieces too small. The only reason my we didn’t eat the whole pot of soup was because my hubby wanted to save some for the next day for lunch. I will definitely make this again and double from now on! Thanks for a great recipe!

    Reply

    • excellent!! tastes even better the next day. maybe a double batch is in order next time!!

      Reply

  24. I made this as directed and it burnt to the bottom of the instant pot before reaching pressure, I cooked for longer on the stove then put it back in the cleaned instant pot with some extra water, it quickly burned again. What am I doing wrong here? (I made sure there were no burnt or stuck bits after sauteeing)

    Reply

    • It’s probably the pot. Some instant pots heat unevenly or hotter and cause certain areas to heat up a little more which can sometimes burn the food. Sometimes the inner pot is defective. This overall causes thicjer pasta dishes or tomatoe dishes to generally scorch the bottom. Once you switch off sautΓ© let the mixture cool a little bit also use a bit more liquid in the recipe states and try.

      Reply

  28. 5 stars
    I used gf lasagne made from corn, and you’re right they do tend to stick, but the taste was excellent. I didn’t have any leafy greens on hand, so I used mushrooms. Next time I’ll use a different pasta.
    I also got my first electric pressure cooker just two days ago and didn’t feel like dealing with something new, so I made it on the stovetop.
    I wish I had made double the amount!

    Reply

  29. 5 stars
    This was so easy to make and so delicious. Will definitely make again. Thank you for this great, easy to follow recipe.

    Reply

  32. 5 stars
    This recipe is iconic to me and it’s old hat at this point when I make it. Fool proof, flavorful, allows for creativity or staying simple. Whenever my non Vegan husband gets to make a recipe request he always goes for this one! It’s kid friendly, easy to reheat and the clean up is easy enough. Vegan Richa recipes always leave me with the same “Finally! That craving is curved.” feeling. This one just makes me as usual miss nothing about the meat or cheese days. Keep it up, I really love your work.

    Last time I made this I cooked up some tofu sausage, that is a fantastic addition. It’s one of the highest protein enriched meals I eat when I go serve it up that way.

    Reply

  33. 5 stars
    I’m new to instant pot cooking. I stumbled on your recipe and have always loved the recipes in your Indian Kitchen cookbook, so I thought I’d try this.
    Hubby and I just finished this lasagna soup. YUM! So satisfying. I’m glad I doubled the recipe.

    Reply

    • wow!!! doubled right away – some things you just know! thank you kindly Kat. I’m glad to hear it. The instant pot is amazing, right?

      Reply

  34. 5 stars
    I Love this recipe! Due to the fact that I am the only one eating it… have you ever pressure canned it?
    Please lmk if so, what you did… thank you 😊

    Reply

  35. 5 stars
    Fantastic! It hit all the right spots. So easy and quick to prepare. So incredibly satisfying and delicious!

    Reply

  36. 5 stars
    Outstanding and seriously such a quick meal, especially if you have already pre-cut some onions, carrots and peppers.

    Reply

  38. 5 stars
    So good! Just found your site while searching for a potato recipe.
    This made such a good dinner. Looking forward to leftovers!! And I can’t wait to try more recipes! 😊

    Reply

  39. 5 stars
    Excellent recipe! Very unique taste and texture. I have made so many of your recipes, that I should be considered your disciple/ student. Thank you for sharing these recipes.

    Reply

  40. 5 stars
    My husband and I love this recipe! We’ve made it twice with gluten-free pasta and serve it with cashew ricotta stirred in, with a dollop on top! Yum!! We’re not vegan but we don’t even miss the meat and dairy! We thank you for sharing your recipe!

    Reply

  42. 5 stars
    Such a delicious meal! Simple, filling and my non-WFPB family truly enjoys it ❀️😊 I make it about 3x a month. Thank youπŸ’•

    Reply

  44. 5 stars
    I must have added to much pasta as most of the liquid was absorbed, I added more stock and pasta sauce, and it still absorbed all that, but it was DELICIOUS! A yummy super easy pasta dish. I would never have thought of adding lentils, it was almost meat like to look at, I wont tell my husband, who is not vegan, that it’s not meat and see if he realized lol.
    I will definitely be making this again.
    Thank you for a super delicious recipe!

    Reply
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