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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 is the best recipe ever for cooking pasta in the Instant Pot and tastes very good plus I used up all the broken bits of cannelloni that I always seem to collect. I had almost given up cooking pasta in the IP as the last couple of time it has stuck on the bottom but thought I would give this one last try and it was amazing. Thank you.
awesome!
Just made this with whole-wheat pasta shells. The 3-minute cooking time is perfect.
YUM! Topped with fresh basil.
awesome!
Hello!
This looks awesome! Do you think rice noodles would work?
thy wil prob over cook
This is one of the few recipes that EVERYONE in my family enjoys. I omit the oil and cook the veg in water, but other than that I made it per the recipe. Thank you!
yay!
This has been on my list to make forever and I finally got around to making it. Wow. So good. This is the second or third recipe of yours that my omni partner loves and will request. He didn’t even add any cheese or hot sauce! I made a few changes- added more veg (red bell peppers, zucchini, carrots) and more water and quinoa. I added some seasoned and crisped up tvp and toasted pine nuts. at the end. My IP didn’t come to pressure for some reason but it worked out- it cooked through but i think it lost a little too much water so it wasn’t so soupy but it was great that way! Thanks again- you make this vegan’s life with an omni easier!
Awesome! Maybe the knob wasnt fully tuned to sealing? its a loose knob, so sometimes it doesnt set in the positiion.
You can add in more broth when you open and its still hot to add soupyness
I think the seal was just sitting wonky. But the dude said he probably preferred it without the broth so it worked out. I’m still sort of getting the hang of the IP. It’s a little finicky but I love it. So delicious- I want to eat all the leftovers rn. But seriously I don’t comment on anyone’s blog except yours because you are just so talented and I’m always so impressed. xo
I have the 8 qt and just got a “burn” message… I’m so confused! This was with a single batch with 3 cups of broth.
8 qts have that problem.They are much more sensitive which is irritating. Add a bit more broth and try and make sure the noodles have veggies and other things between them and the pot bottom. i havent had a burn issue in the 6 qt that ihave with even less broth and other dryer heavier recipes.8 qt is very iffy
Hi, Richa … I’ve made this twice now (double batch each time) and it is delicious. However, both times the instant pot has given me a “burned” message. I stir everything really well before I put the lid on, and do it for 3 minutes. So when I get that message, I have to vent it, and start again. Any idea why this happens? (I’m pretty new to the instant pot.)
I have heard this happen with the newer models and the 8 qt Their burn indicator is so much more sensitive. Make a single batch, add a bit more water and see if it happens again. if it doesnt happen, then you probaly need a bit more liquid overall in your model
This recipe is so forgiving and versatile… But most importantly, SO delicious! Thank you for sharing this! I just made a double batch (all the glowing reviews had me confident I would love it, which I do!!) and I will definitely be making it again!
thats awesome!
Has anyone made in a 3 quart IP? Yes, I want a 6 quart soon, lol.
Whoa so delicious!
Needed a quick and tasty meal and came across this. My husband was dubious about soup for dinner (Never make them)… he had two large bowls! And ask to add this to our favs. I agree!
I made it with brown rice instead of lasagne noodles. Yummy!
And made it stove top as I dont have an IP. Perfect!
awesome!