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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

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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

4.98 from 267 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3
Course: Main Course
Cuisine: Italian, Vegan
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.
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Ingredients 
 

  • 1 tsp oil
  • 1/2 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 cup veggies - combination of peppers, , carrots, zucchini
  • 1/4 cup red lentils, (uncooked) - quick cooking red lentils (split ones) also called masoor dal
  • 1 cup tomato puree, (or use any thick tomato sauce such as marinara, pasta sauce or passata)
  • 1 to 1.5 cup 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 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 water or veggie broth, (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
  • 5 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 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 purée, 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

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Frequently Asked Questions 
** The pressure cook 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. 
  • 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. Add more liquid. Readers often double the liquid, veggies and sauce ingredients and don’t double the pasta. 
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

Calories: 327kcal, Carbohydrates: 61g, Protein: 14.5g, Fat: 3g, Sodium: 440mg, Potassium: 1063mg, Fiber: 11g, Sugar: 9g, Vitamin A: 1580IU, Vitamin C: 30.2mg, Calcium: 112mg, Iron: 5.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

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.

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602 Comments

  1. Pati says:

    Would it work ok if using a mix of red and brown lentils with blanched split moong beans and yellow split peas, without precooking?

  2. Michelle says:

    5 stars
    I made this on the stove top and it was absolutely divine! I added a spoonful of vegan cream cheese right at the end. Thank you for another winner!!!

  3. Janet says:

    5 stars
    Made this to take to my mom’s for lunch today. I made a couple of mistakes (didn’t have pureed tomatoes so used additional paste and added more water) and also couldn’t quite figure out how to use my new pressure cooker, BUT when it was finally done it was still delicious and satisfying. I will definitely be making this again. Your recipes are amazing!

    1. Richa says:

      Thats awesome! So glad eventually everything worked out 🙂

  4. Nancy says:

    I live at high altitude (6650 ft). Do I need to adjust the IP cooking time?

    1. Richa says:

      Yes, you would need to add some time. I think its about 5% every 1000 feet, after 2000 ft. so about 20% more time in general. about a minute more here.

      1. Nancy says:

        5 stars
        Thanks! Made it tonight and it was delicious! My husband’s comment was that it tasted just like lasagna which is one of his favorite dishes so that is quite a compliment. FYI I just got an Ultra Instant Pot today and this was the first thing I made in it.

        1. Richa says:

          Oh awesome! So glad everything worked out with the IP and the recipe!

  5. Jennifer says:

    5 stars
    I made this today and it was delicious. I forgot to put the noodles in, so I just put the instant pot on saute when it finished and let them cook. With 3 kids, it is a hit. This always makes me happy.

  6. Ana says:

    HI! I am planning on following the recipe, but am confused over one item. In the recipe is says use “uncooked” lentils, but in the notes it says “cooked.” should the lentils be cooked prior to adding it to the instapot?

    1. Richa says:

      The recipe uses red lentils which are quick cooking (the split variety). they will cook with the soup and double in amount.
      If you want to use brown or green lentils, they take longer to cook, so you want to add them already cooked. so 3/4 cup of already cooked brown/green/black lentils or already cooked beans of choice. i’ll update notes with better details

  7. Krithika says:

    5 stars
    Made this last night and loved it! Came together really quickly.
    I used canned diced tomatoes and tomato sauce. Can I substitute that with chopped fresh tomatoes and fresh tomato puree?

    1. Richa says:

      Yes you can use fresh. use more fresh puree as canned is generally more concentrated

  8. Jen says:

    5 stars
    Everything we’ve ever made from your cookbooks or blog has been delicious, but this one is over-the-top amazing, and a great first recipe for my new instant pot. Thank you!

    1. Richa says:

      Thats Amazing! Thanks! Glad the soup turned out so well!

  9. Pallavi Chavan says:

    Red lentils are supposed to whole or split one

    1. Richa says:

      red lentils are usually split (masoor dal). Although some stores might label whole also as red lentils. the cook time is for split ones.