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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.
Two thumbs up! Everyone in the house loved it, even the kids and my vegan husband.
yay!
This is an amazing recipe! SO delicious!!
We have had this twice and, although it turned out divine each time, my IP kept giving me the BURN message. I’d stir and scrape the bottom of the pan, mainly stuck noodles, and start the cooking process over again. After dealing with 3 BURN messages the lasagna finally cooked through the whole cycle. I doubled the recipe and used my 8 quart IP Ultra. Any thoughts on how to avoid the dreaded burn message?
The first time we topped with vegan mozzarella cheese and the second time used homemade pesto with a dollop of homemade vegan sour cream. A truly fabulous meal!
I’ve heard this for the 8 qt that it is more prone to the burn issue. You might want to add a bit more liquid, use the crinkly lasagana noodles and break them smaller so there is less surface area to stick
Hi
Diced tomatoes on ingredients list. Do you mean can diced tomatoes or normal fresh tomatoes diced up??
Also I been told many times only add tomato ingredients stuff at end and don’t stir before put lid on and cook cos they give burn error. Your recipe say stir. It is fine this recipe without burn problem?
Want do this recipe in future. Look very nice and tasty!
Thanks
Either will work.
It depends on the recipe. Some recipes dont have enough liquid ingredients or have a large portion of tomatoes, and tomatoes can cook down and thicken, which in turn can easily stick to the bottom and start to scorch. This recipe has enough liquid and other ingredients that prevent that from happening.
I been make this. So very good!! Hard resist not eat too much of it.
Non vegans put beef and cheese on top of this whilst the vegans ate it with kalamata olives and vegan mozzarella! It was sooo good!
Thank you for sharing this! 😍Just make it guys!!! YUMMY
I may have missed it somewhere in the recipe🤔🤔 but are you using a 6 or 8 at IP? I will be using a 8 qt. Any alterations required? I’m a kinda New IP user…
6 qt . it should work fine with 8 qt.
Thanks for the response 😊 I saw the sauce pan notes, I may give it a try that way but it’s rare that I actually have time to cook dinner at dinner time, LOL! If I experiment with the slow cooker I will let you know how it goes! Looks like a recipe that would be a big hit here 😊
I’m late getting on the InstaPot train and still don’t have one yet. Can this be made in the slow cooker and just add the noodles toward the end?
I am not sure about slow cooker. See the recipe notes for making it on stove top in a saucepan.
This is bomb.com! Yes, you guys read that correctly. This is simple and delish! So many ways to change it up as well. Thank you!
Looks like a good recipe and I will likely try it.
But what’s with the “nutritional yeast,” which seems totally unnecessary; is it part of the recipe or a supplement you believe people should take? Does it really add to the taste of the dish?
I think you should disclose that the “nutritional yeast” you recommend has more than the daily recommended dose of many vitamins, which could constitute an overdose for those already taking vitamin supplements or who need to avoid certain vitamins..
Nutritional yeast in inactive yeast. it adds a cheesy flavor as if you are adding parmesan. You can omit it, there’s a ton of flavor overall in the soup.
a Tbsp or so of it distributed in 3-4 serves is not a large amount to interfere with any supplementation. Also not all nutritional yeast is fortified with b vitamins. There are several such foods that have large amounts of certain things like high fiber, sodium, potassium etc which may affect some people. I hope people who need to avoid certain things would already know the ingredients they should be careful about. I cannot add information about all ingredients in every post as i dont know all the details as applicable to each person. Thanks for letting me know. Hopefully people will be reading these comments and checking up as needed.
You really should update the ingredient list to reflect all of the ingredients used in this recipe. I didn’t know until the end of the recipe that I might need fennel, lemon, and tomato paste.
they are optional. I added them to the recipe list now . I recommend reading the entire recipe once before starting as there are some optional ingredients variations, methods often listed in the notes, which you may want to use.