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.Love this Recipe? Get my Instant pot cookbook! 150 more recipes from Indian and global cuisines! Currently best seller!
Video
Notes
Nutrition
Janet
Love this recipe. So easy to make and is so delicious.
Vegan Richa Support
❤️❤️❤️❤️ thank you Janet
Kelly
I’ve never been big into lasagna but LOVED this. I did 2 cups of veggies (green pepper and zucchini) and added an extra cup of veggie broth as suggested and it came out perfect. Was a big hit with my meat eating fiance too!
Vegan Richa Support
yay!
MaryKate
Loved it — and I’m not even the one in the house who likes lasagna. I had no trouble with gluten-free jovial lasagna noodles. This was a great and easy recipe.
Vegan Richa Support
yippie!
Joslynn B
Looking forward to trying this!
Do you think this would work in a crockpot? (I know it’s the exact opposite of quick – but I don’t have an instapot and was thinking it would be wonderful to come home to this someday!)
Vegan Richa Support
it would take quite a long time… but you could try it
Julia R
Easily one of my favorite recipes this fall/winter. I’ve made it several times now and it is sooooo yummy and comforting. Hits the spot every time!!
Vegan Richa Support
wow, thank you, comfort food is the best especially in winter time
Julie Stiel
I just made this today – so snowy and cold! It was QUICK and EASY. I put a dollop of Kite Hill’s Ricotta cheese with TJs vegan pesto on the top. It was DIVINE! Thank you for this yummy, nutritious recipe!
Vegan Richa Support
yay!
Carol K
This turned out SO good. I uses regular noodles and thought they wouldn’t soften. They cooked perfectly. The fennel was a great addition as well. This will definitely
Become part of our dinner rotation. Thank you so much!
Vegan Richa Support
Awesome!! Do leave a rating too if you like
Lisa
Amazing, easy to modify, endless options- a PERFECT recipe.
My changes:
1. I’ve done it with crumbled firm tofu instead of lentils, or cannelini beans stirred in at the end.
2. I use regular, whole grain noodles (needs to cook for 5 instead of 3 minutes)
3. cans of san marzano,fresh tomatoes, marinara, diced tomatoes- really anything that adds up to the right volume of tomatoes, depending on what I have!
4. Carrots, peppers, zucchini, broccoli- I mince fine, and I’ve added up to 2 cups of veggies instead of one (might need a bit more broth).
I HATE making lasagna, my husband loves lasagna- we’ve finally found the compromise! now if we could only make this in a “white” version, like a fake bechamel/cashew cheese, I’d be in heaven.
Richa
Awesome! Try my skillet lasagnas. It’s easy and I have 2 white sauce versions! https://www.veganricha.com/?s=Skillet+lasagna
Susan
This is delicious!! I made it for a second time tonight. Easy and one of my favorites. Thank you for sharing 💚
Vegan Richa Support
❤️❤️❤️❤️❤️❤️
Chaz
So easy and so flavorful. I’m the only vegan in my house, but everyone gave this a big thumbs up!
Vegan Richa Support
thank you for your great feedback
Ellen
My Instant Pot is not at my house right now, so I/m trying the stovetop method. When you add the lasagne noodles, do you turn down the heat? Also, do you cover, partially cover or not cover the pot at all?
Richa
Cook over medium heat and partially cover
Ellen
Thanks for the info on the stovetop method! I had been sharing my Instant Pot with my son, so sometimes I bought myself a mini Instant Pot a few weeks ago. Happy to let you know your Lasagne Soup recipe works in the mini as well. Just made some tonight and it was delicious as always!
Ellen
meant to say ….so sometimes I wouldn’t have my InstantPot here. I bought myself a mini and happy to say you can make this recipe in a mini too!
Vegan Richa Support
mini IP – cute
Trysta
I keep googling to find your recipe again, this is a winner. Our favorite dinner, no changes needed. So darn yummy!
Richa
Yay for Google win. It’s been hard to rank lately 🙂 bookmark it!
Celeste
Absolutely delicious and so easy! Will definitely keep this as a favorite! We had it Thanksgiving since my husband and I are vegan.
Vegan Richa Support
Excellent
Michaela
A delicious dish I keep returning to. It is simple and made from staples in the kitchen. Thanks, Richa, for being my inspiration 🙂
Vegan Richa Support
that’s so kind
Cheryl
Why do you have onion and cloves of garlic AND onion and garlic powder?
Vegan Richa Support
becasue 🤤 😋 flavour
Jackie Cobb
Oh. My. Goodness. This soup was so easy and SO DELICIOUS! I’m going to have to buy your Instant Pot cookbook if the recipes are like this one.
Vegan Richa Support
oh. Jackie. that’s awesome!
Susie A Lashua
Loved this recipe. Super easy in the IP. Great results. Thanks for sharing.
Vegan Richa Support
❤️❤️❤️❤️
Janet Robison
I don’t know how you do it. Every recipe of your that I have tried always comes out great. The seasonings and textures are perfect. Delicious!!!
Carol
Love this recipe! It’s my go-to when I want to introduce someone to vegan food and/or the Instant Pot and it’s always a hit! Thank you!
Vegan Richa Support
That’s awesome!
Siobhan Donati
My family lives this soup! I substitute meatless meat crumbles instead of red lentils, and it pleases the meat eaters in the family.
Vegan Richa Support
Oh wow. Yummy idea.
Bobbi
Have made this several times since finding this recipe, today making with whole wheat penne rigate noodles, homegrown zucchini and peppers, carrots, red lentils, and Rao’s marinara for my tomato puree…this recipe has never failed me! Making a double batch since family and friends are joining us today for a relaxing visit on the deck! Big veggie tray, garlic bread, and a few extra snacks and we are set!
Sabrina
Hey! What size and type of Instant Pot are you able to double the recipe in?? I have the 6qt duo. Thanks!!
Genna
Hi! This is one of my favorites from you! I’m planning on making this for friends tomorrow but would like to double it. Would I cook it for the same amount of time or longer?
Vegan Richa Support
Cook it for the same time as a single batch, just make sure you have enough room in your Instant Pot.
Ellie
SO SO good and easy to make. I will definitely be making again. I love the use of broken up lasagna noodles to change it up.
Tami
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.
Vegan Richa Support
I love the IP!! thank you – great to hear
Luke Borradale
Made this last night as a double batch in pressure cooker, vegetables still al dente and really great flavours!
Charlene
My gf noodles say 60 min so do I cook for 30 min or how long in my instapot
Richa
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.
Maria G Rojas
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!
Vegan Richa Support
enjoy
Cherie
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!
Vegan Richa Support
that’s one reason why i love soups
Steph
One of my favorites!
Vegan Richa Support
thanks for stopping by
Norma
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!
Vegan Richa Support
love it. sounds yummy
Adriana
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
Vegan Richa Support
it will be fine with the times in the recipe
Deb
Easy and delicious. This is a keeper and will be added to our soup favorites.
Vegan Richa Support
excellent!
Amanda
Soooo yummy!!! Even my non-vegan hubby was loving it! Thank you!!
Vegan Richa Support
yay!! thanks for popping in
Elizabeth
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.
Vegan Richa Support
wow! great to hear
Cindy
Absolutely delicious! We took this over a weekend at the lake and it was a big hit.
Vegan Richa Support
sounds fabulous
Brenda Lee Allor
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.
Amy Vandermer
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.
Vegan Richa Support
wow! that’s great. thank YOU
Tracie
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!
Vegan Richa Support
nice topping, thanks for popping in & the amazing rating
Sally Mae
Do you have to soak the lentils first?
Vegan Richa Support
no
Julia Gomersall
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
Vegan Richa Support
thanks!!
Bobbie
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.
Vegan Richa Support
Yay! that’s great to hear – winners all around
Kris Greene
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!
Ann
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.
Vegan Richa Support
sounds great!
Alicia Ledwith
I used a bottle of pasta sauce and a whole load of chopped cherry tomatoes because that’s what I had- turned out great 🙂
Richa
Aweskme
Nikita Sejpal
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.
Lori
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!
Pam Roche
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?
Jean Heath
Delicious and was even better the following day.
Rita
I just made this and it’s delicious and fairly quick. I used carrots, zucchini and red pepper for the vegetables.
Keren Paquette
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!
Richa
Lots of people have in the comments and in fb groups and it’s worked well
Lisa
I made it today with brown rice lasagna because that’s what I had on hand. Turned out great.
Danielle
GF brown rice pasta worked great for me too!
Bev Reiter
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.
Richa
Yay
Serena McDiarmid
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.
Vegan Richa Support
thanks so much for the awesome review and info!!