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Instant Pot Lasagna Soup – Vegan Lasagna Soup

February 15, 2018 By Richa 404 Comments

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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

  • 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

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
Print Recipe
4.97 from 161 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.

 

Filed Under: Instant Pot, italian, main course, popular, soy free Tagged With: vegan, video



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  1. Serena McDiarmid says

    October 16, 2020 at 4:49 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      October 20, 2020 at 1:08 pm

      thanks so much for the awesome review and info!!

      Reply
  2. Bev Reiter says

    October 17, 2020 at 10:47 am

    5 stars
    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.

    Reply
    • Richa says

      October 17, 2020 at 11:25 am

      Yay

      Reply
  3. Keren Paquette says

    October 19, 2020 at 4:21 pm

    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!

    Reply
    • Richa says

      October 19, 2020 at 10:40 pm

      Lots of people have in the comments and in fb groups and it’s worked well

      Reply
    • Lisa says

      October 25, 2020 at 1:06 pm

      5 stars
      I made it today with brown rice lasagna because that’s what I had on hand. Turned out great.

      Reply
  4. Rita says

    October 30, 2020 at 2:58 pm

    5 stars
    I just made this and it’s delicious and fairly quick. I used carrots, zucchini and red pepper for the vegetables.

    Reply
  5. Jean Heath says

    November 12, 2020 at 12:01 pm

    5 stars
    Delicious and was even better the following day.

    Reply
  6. Pam Roche says

    November 19, 2020 at 9:39 am

    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?

    Reply
  7. Lori says

    November 29, 2020 at 6:28 pm

    5 stars
    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!

    Reply
  8. Nikita Sejpal says

    November 30, 2020 at 2:59 am

    5 stars
    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.

    Reply
  9. Alicia Ledwith says

    December 15, 2020 at 4:54 pm

    5 stars
    I used a bottle of pasta sauce and a whole load of chopped cherry tomatoes because that’s what I had- turned out great 🙂

    Reply
    • Richa says

      December 15, 2020 at 11:31 pm

      Aweskme

      Reply
  10. Ann says

    December 19, 2020 at 5:58 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      December 21, 2020 at 2:04 pm

      sounds great!

      Reply
  11. Kris Greene says

    December 25, 2020 at 12:12 pm

    5 stars
    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!

    Reply
  12. Bobbie says

    December 27, 2020 at 5:56 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      December 30, 2020 at 1:49 pm

      Yay! that’s great to hear – winners all around

      Reply
  13. Julia Gomersall says

    January 4, 2021 at 3:15 am

    5 stars
    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

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 1:59 pm

      thanks!!

      Reply
  14. Sally Mae says

    January 5, 2021 at 3:03 am

    Do you have to soak the lentils first?

    Reply
    • Vegan Richa Support says

      January 6, 2021 at 1:23 pm

      no

      Reply
  15. Tracie says

    January 6, 2021 at 6:03 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:29 pm

      nice topping, thanks for popping in & the amazing rating

      Reply
  16. Amy Vandermer says

    January 15, 2021 at 9:44 am

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      January 17, 2021 at 8:05 am

      wow! that’s great. thank YOU

      Reply
  17. Brenda Lee Allor says

    January 16, 2021 at 9:59 pm

    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.

    Reply
  18. Cindy says

    January 17, 2021 at 1:53 pm

    5 stars
    Absolutely delicious! We took this over a weekend at the lake and it was a big hit.

    Reply
    • Vegan Richa Support says

      January 19, 2021 at 12:27 pm

      sounds fabulous

      Reply
  19. Elizabeth says

    January 19, 2021 at 6:59 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      January 20, 2021 at 7:10 pm

      wow! great to hear

      Reply
  20. Amanda says

    January 28, 2021 at 4:33 am

    5 stars
    Soooo yummy!!! Even my non-vegan hubby was loving it! Thank you!!

    Reply
    • Vegan Richa Support says

      January 29, 2021 at 4:10 pm

      yay!! thanks for popping in

      Reply
  21. Deb says

    January 31, 2021 at 4:17 pm

    5 stars
    Easy and delicious. This is a keeper and will be added to our soup favorites.

    Reply
    • Vegan Richa Support says

      February 2, 2021 at 7:57 am

      excellent!

      Reply
  22. Adriana says

    February 19, 2021 at 6:04 pm

    5 stars
    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

    Reply
    • Vegan Richa Support says

      February 22, 2021 at 4:41 pm

      it will be fine with the times in the recipe

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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