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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.
I have made this 3 times already. It is delicious.
Three times a charm. 😂
First recipe I am trying from your blog. This is a keeper, I did one large carrot, and added sautéed mushrooms instead of the zuchini. I am going to make this often, and double the recipe. Delish!!
Welcome Tina!
This soup is great! I have made it twice now. The veggies I used were zuccini and mushroom. Thank you!
Fabulous
Thank you for this beautiful recipe. If I use a standard pressure cooker, what would be the time to cook?
So good! regular weeknight dinner for us now! I always use whole wheat noodles, so I figured out that I need it to cook for 5 minutes for the noodles to be just right. I always double it up, and find I need at least an extra cup of water or two to make sure all the extra noodles and veggies are covered to cook.
good to know, Please do add a rating when you make again!
I’ve never made a Lasagne soup before but this will be one of my go to soups from now on. It’s absolutely delicious. I added the fennel seeds as I love that flavour. Thank you for a really great recipe. Also, thank you for the stovetop instructions.
Could this be made in a crock pot?
i haven’t tried – but juust check the pasta for doneness
I have been making this soup for 3+years I started making it for my vegan daughter and now it is my go to for sick, sad or hungry friends It is always well received and so so tasty!
how kind of you
Will the soup get overcooked off you let the pressure release naturally (past 10 minutes)?
Yes
I’ve tried this recipe multiple times in an 8qt IP. It’s one of my favorite. But everytime I’ve had to deal with Burn Errors. Each time I’ve ended up finishing it on the stove top. Once I even tried doing the saute’ing on the stove top. Very frustrating.
Might manual low fair better?
Or how do I convert the cook time to full stove top?
The 8 qts are definitely annoying with the uneven heating. Add 1 cup more broth and try. For stove top , add 1 cup more broth and partially cover and oil over medium heat for 15-19 mins. Check the noodles at 15 mins if done
Thanks for the quick reply, it was helpful. I also found the Stove Top instructions in the additional notes section too.
Thanks again
you’re very welcome! thanks for asking
I am trying this tonight for the first time and every single time I get the food burn error before it comes to pressure
Oh no ! It’s the instant pot. Some models are just too sensitive. 1 have 3 from different years and one heats unevenly and scorched on one side and is more prone to burn. Add more water, a cup more. Wait for a few minutes after saute to close the lid. Sometimes changing the inner pot also helps. You can get another one . More inner pots mean you can keep cooking more dishes without having to wash the only one .
Excellent recipe. I normally improvise a bit with whatever vegetables I have and each time very happy with the result.
very creative – it’s the perfect dish for that
Hi have you tried mushrooms? And if so did you add it directly with the zucchini’s and carrots? Thanks!
I havne’t tried -but yes – add them with the other veggies
I don’t have any yeast..is there a replacement or is it ok to leave out?
Yes, you can leave it out! Just won’t be as “cheesy”