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.
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, 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
Nutrition
Cynthia says
January 22, 2020 at 4:44 pmMade 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.
Linda says
January 27, 2020 at 8:31 amBoth 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!
Laura says
February 3, 2020 at 4:38 amDo you think this could be made in a 3qt instant pot? Or should I cut the recipe in half?
Richa says
February 3, 2020 at 11:32 amIt will be fine in 3qt.
Kim says
February 11, 2020 at 2:26 pmMy husband was skeptical, but this was absolutely delicious!
Sue says
February 14, 2020 at 7:10 pmWhy did I wait a whole year to make this????? The soup is phenomenal and I am a fool. 😊❤️
Tina says
February 15, 2020 at 4:30 pmLove love this recipe ❤️❤️. Tastes just like lasagna but without the work.
marcia Siegel says
March 4, 2020 at 6:52 pmdont have a pressure cooker or instana pot can i make this in a crock pot?
Richa says
March 7, 2020 at 6:10 pmSee the stove top instructions if you want to try that. I have not tried it in slow cooker but I do not know for how long.
Louise says
March 5, 2020 at 7:43 amThis 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.
China Brickey says
March 5, 2020 at 10:43 amHow much is a serving? 1 cup?
Richa says
March 7, 2020 at 5:51 pmwhole recipe makes 4 servings
Susan says
March 8, 2020 at 5:23 pmwhat 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.
Rachel says
March 8, 2020 at 6:02 pmWe 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!
Jessica says
March 9, 2020 at 12:59 pmRecipe says 1 cup tomato sauce, directions say 1 tbsp… help!
Richa says
March 9, 2020 at 1:02 pmadd 1 tbsp tomato “paste” for additional flavor. its optional and personal preferernce, in case you like a more tomatoey flavor profile.
Allison says
March 17, 2020 at 2:51 pmMade this tonight and it is absolutely delicious! Will definitely be making this again!
lasagna soup says
March 28, 2020 at 4:27 pmMy 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).
Donna says
March 29, 2020 at 4:52 amHow 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.
Richa says
March 29, 2020 at 10:49 ammost dried pasta dont have egg. Fresh pasta usually has egg. Just read ingredients and buy th brands that donthave eggs
Jennifer says
March 30, 2020 at 6:49 pmYet 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.
Rabi says
March 31, 2020 at 10:25 amSo can I use uncooked red lentils? Or it has to be precooked?
Richa says
March 31, 2020 at 12:28 pmthe lentils are uncooked and they get cooked in the pot with the soup
Pam Roche says
April 1, 2020 at 2:57 amHELP!!!
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.
Pam Roche says
April 1, 2020 at 3:00 amThis is what you said about the whole dried lentils. Whole dried lentils will need a much longer cooking time and that will overcook the noodles and veggies.
Richa says
April 1, 2020 at 12:17 pmprecook the lentils separately until al dente and then add to the soup. you can cook in saucepan (20 mins if they are skinned whole red, 30 mins of they are brown in color ie. they have skin) or pressure cooker
Pam Roche says
April 1, 2020 at 12:56 pmAdd them to the soup at the beginning or end?
Richa says
April 1, 2020 at 4:53 pmbeginning.
Benita says
April 4, 2020 at 8:30 amCan 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.
Richa says
April 4, 2020 at 5:52 pmyes it should work, some of the quinoa might get all mixed inthe sauce, use the tricolor
Anne Marie Walters says
April 17, 2020 at 4:31 amDelish 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.
Vegan Richa Support says
April 17, 2020 at 12:51 pmperfect! thanks!
Douglas Hernandez says
April 19, 2020 at 10:47 pmHi Richa, do you know if we can freeze it?
Richa says
April 22, 2020 at 8:30 pmyes
Heidi Krosschell says
April 21, 2020 at 10:07 amIf 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!
Vegan Richa Support says
April 24, 2020 at 11:02 amCook it for the same time as a single batch, just make sure you have enough room in your Instant Pot.
Renee says
May 4, 2020 at 6:56 amI 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!
Vegan Richa Support says
May 4, 2020 at 10:57 amexcellent!! tastes even better the next day. maybe a double batch is in order next time!!
Lex says
May 4, 2020 at 11:54 amI 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)
Richa says
May 4, 2020 at 3:06 pmIt’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 sauté let the mixture cool a little bit also use a bit more liquid in the recipe states and try.
Lex says
May 5, 2020 at 11:23 amThank you – I finished cooking it on the stove and it was delicious:)
Joan says
May 6, 2020 at 9:21 amAwesome! (Like all your recipes!) Does it freeze well?