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
OMG this is AMAZING!!! And the instant pot makes it qiluick and easy. I used 1 cup small diced zucchini and about 1/4 cup yellow bell pepper for my veggies. I added 1/4 tsp red pepper flakes (hubby doesn’t like spicy) instead of 1/3 tsp. It was SO GOOD. The pesto added the perfect touch. I know a recipe is good when we keep saying “this is so good” while we are eating it. :). Will be making this again and again. Thanks for this wonderful recipe!!! My only disappointment is that it didn’t make enough for leftovers. Definitely need to double it next time.
I love the IP!! thank you – great to hear
Made this last night as a double batch in pressure cooker, vegetables still al dente and really great flavours!
My gf noodles say 60 min so do I cook for 30 min or how long in my instapot
What kind of noodles are they(brand?) . I haven’t seen any noodles ever that say 60 mins. 1 hour That’s too long to cook noodles.
We’ve made this recipe several times because it’s so delicious! In fact I’ll be making it again in a bit, for dinner tonight. Thank you for such amazing recipe!
enjoy
I’ve made this a couple of times a little differently depending on what veggies I have on hand … always turns out a delicious and easy weeknight meal!
that’s one reason why i love soups
One of my favorites!
thanks for stopping by
So good! Thank you! Made it with green lentils, carrots, zucchini, and canned diced tomatoes (most of the juice removed). Added the fennel. And, served with daiya mozzarella stirred in and on top, and some vegan pesto. SO good and hearty, I was looking forward to eating the leftovers while I was still completely full from dinner!
love it. sounds yummy
This has become a staple dish in my house. Thank you so much. How would I adjust cooking time if I made this with regular lasagna
it will be fine with the times in the recipe
Easy and delicious. This is a keeper and will be added to our soup favorites.
excellent!
Soooo yummy!!! Even my non-vegan hubby was loving it! Thank you!!
yay!! thanks for popping in
So happy tonight after trying this for the first time. All non vegans in the house loved it. We have a new recipe! Didn’t even bother with adding mozzarella or pesto and it was still flavorful and delicious. Thank you for this recipe.
wow! great to hear
Absolutely delicious! We took this over a weekend at the lake and it was a big hit.
sounds fabulous
Great recipe. I made it with tofu ricotta. I added spinach and more cooked lentils. Very versatile. I also made it also with Torfurky Italian sausage. A wonderful recipe.
I just made this to serve for dinner later this evening and it turned out very good. I’m just learning to use the Instant Pot and this was kind of a test for me and it worked great. It smells so good, and I kinda wanna dig in, but I’m keeping it for tonight when my husband gets home.
wow! that’s great. thank YOU
One of my favorite soups! I’ve made it several times. I add a dollop of vegan ricotta to my bowl before eating. So good. Thanks you!
nice topping, thanks for popping in & the amazing rating
Do you have to soak the lentils first?
no
Love this recipe and make it often – thank you.
Has anyone tried freezing portions? If so pls can you advise if it tasted as good after freezing? Many thanks
thanks!!
What a wonderful recipe! I just made this tonight and even my 80 year old husband liked it. Definitely a winner and I am thinking leftovers will be even better tomorrow. This is my first experience with your recipes but now I am looking for more to try. Thank you for sharing your creative cooking skills, so glad I found your website.
Yay! that’s great to hear – winners all around
I’ve made this 3 times now and today it’s our Christmas dinner, as requested by my non vegan husband! Again it was so tasty, festive, and filling! I make it with no oil so it’s diet friendly too!
I made this recipe with very few changes in the seasonings. I sautéed all the ingredients, put in the vegetable broth last, and stirred well before pressure cooking. I did a quick release of the pressure due to time constraints and I found that it was not a soup consistency and it was like a fabulous deconstructed lasagna.
sounds great!
I used a bottle of pasta sauce and a whole load of chopped cherry tomatoes because that’s what I had- turned out great 🙂
Aweskme
This is one of my favourite soups, it’s full of flavour and very fulfilling. I often make a large quantity of this and have it for lunch 2-3 times a week.
Made this today and it is so easy to put together and is so delicious! I used lentil lasagna noodles that I found at Aldi and broke them into smaller pieces. Next time I will add more red lentils and some spinach. Absolutely loved it!
I only have whole red lentils and want to make this tonight. They will need a longer cooking time. What should I do? Pre cook them in a sauce pan?
Delicious and was even better the following day.
I just made this and it’s delicious and fairly quick. I used carrots, zucchini and red pepper for the vegetables.
Hi! I made this tonight and everyone loved it!
I was wondering if you have very tried it with a chickpea pasta or other gluten free pasta?
Thank you!
Lots of people have in the comments and in fb groups and it’s worked well
I made it today with brown rice lasagna because that’s what I had on hand. Turned out great.
GF brown rice pasta worked great for me too!
Oh now I completely get why this has 5 stars. Ah-MAZING flavor. I used fresh herbs from my garden and definitely topped with some ricotta. O M G this is GREAT. Will definitely be making again. SO good and I feel like I’m gaining super powers with every bite. YUM.
Yay
I made it using red pepper and spinach as my veggies and it turned out well. Stirring in some vegan cheese at the end was a nice touch. Next time I make it I’ll add more lentils or maybe crumble in some tofu to make it a little heartier. Definitely recommend using good quality tomato puree and diced tomatoes because those flavours really come through.
thanks so much for the awesome review and info!!