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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
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 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is awesome! My husband dubiously said, lasagna SOUP?! But I made it anyway & he loved it. He’s not a fan of leftovers, but it’s even better the next day & he takes whatever is left to work for lunch. I was very generous with all spices, especially the fennel seed. This is a favorite in our home and I have shared the recipe with many friends/ family. Thank you for your wonderful recipes! A+++
Where do you find pre-cooked lentils, and no boil pasta? Also what are pepper flakes? I know of red pepper flakes. Sorry for all of the questions, just want to get it right. Thank you!
you can get canned lentils, or cook them in the instant pot for 7-8 mins, drain and set aside and then proceed to make the soup.
Yes red pepper flakes.
Regular lasagna noodles work too. I generally use no boil noodles which look the same but cook slightly faster.
Awesome!!! Thank you so much!! Can’t wait to make this!
This turned out great! I used whole wheat lasagne and added mushrooms, and the cooking time was still perfect. I paired this with vegan garlic bread and a simple salad, and, oh my goodness, it was a perfect meal for a cold, rainy day! My family agreed! Will definitely be making this again. Thank you!
Very yummy! But my zucchini and bell pepper ended up so soft and the zucchini was not so bright green 🙁 Do you think I could just throw them in at the end after I release pressure, and let them cook in the residual heat? Would I have to adjust the liquid amount?
Also, why do you say you need more broth with more veggies? Are the veggies mostly water? Wouldn’t you need *less* broth?
Yes, you can put them in later. They are, but they add weight which can make the sauce or noodles stick to the bottom. So a bit extra liquid to add some volume will reduce the chances. You can experiment with the same amount and see. Some IPs are more sensitive while some are more forgiving.
FIVE STAR***** recipe for sure! This recipe alone has convinced my husband the Instant Pot is worth having, and multiple non-vegan friends have asked for the recipe. My family is snowed in in the Seattle Snowmaggedon snow event at the moment, and we’ve eaten this about every other day. When the broadcasters joke about Seattleites and their run on kale and canned tomatoes, I know why. The kale is obviously for something else, but the canned tomatoes keep this recipe going for a week. Thank you!
stay warm! We are snowed in too and using up the lentils, chickpeas and canned tomato supply
Can this be made in advance & kept warm in the ip for several hours?
you can makeit in advance and reheat when needed
Don’t pasta noodles have egg in them? How is this vegan?
fresh pasta often has egg, but most dried pasta is usually just wheat or semolina and hence vegan. See ingredients on the box and then use.
Thanks. I did check my pasta packages and several did say “may contain egg”. Some didn’t so that’s what I’ll use. Thanks again. I’m making this tonight is my new IP. Sounds delicious.
“May contain” egg only means it’s produced on premises that uses eggs for other products. It doesn’t mean it’s not vegan. It’s in case of allergies.
I made this soup tonight after seeing posted all over Facebook. Made me think I should try it, hadn’t considered it because my husband is not fond of Italian. But he loved your soup. I feel bad I didn’t make a double batch. It was so tasty. We are going to fight over the leftovers. I posted on Facebook with a link to this page. Hopefully more people will enjoy this soup. It’s also great with all the cold weather. It warms you up and fills you up. Thanks!!!!!
awesome!
I made this recipe for my family and everyone loved it! It was so delicious and the lasagna noodles turned out perfect. I will definitely make this again.
Awesome! I added a red bell pepper and not fennel and lemon.Did it het a burn in my 6 up duo.I added all vegis first, then sauce water.Stirred.Then no cook noodles.I did add a bit more water on top of the noodles. I will make this recipe again.There are many possibilities.Thank you
I made this just now. It came out absolutely delicioius. I used a can of cooked green lentils in place of the red lentils becuase I could not find the red lentils. I washed and drained the lentils before adding. I also added the cashew ricotta into it. Unbelievle flavor and texture. For vegatable, I used a cut up green pepper.