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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.
Wow. I just tried this for my first dish in my new instant pot. Delicious! I’m a trucker and the recipe was easy eat to prep and cook right in the cab.
I used chick pea penne pasta instead of lasagna and it worked perfectly. Pesto was a great addition too. Thanks!
awesome!
Lots of positive comments but I’m one where the lasagna noodles burned onto the bottom of the pot and I ended up putting the soup in a pot on the stove. I have the 6qt, added extra water because it looked too thick and stirred it well.
Too bad, maybe I’ll just add cooked pasta at the end. Thanks for all of your delicious recipes Richa.
The noodles sticking and burning can be an issue in any pasta recipe with limited water. Sometimes the unit tends to heat more, sometimes the other ingredients can push too much on the noodles etc. Use a bit more oil and make sure o mix it very well to pick up any scorched bits from the bottom. Break the noodles smaller and mix them well so you can see the even distribution. Or try it with smaller pasta. The smaller rounder shapes will not have enough surface area to stick. let me know how it work out for you. you can also join instant pot vegan recipes facebook group to help troubleshoot.
I just can’t learn to love my lentils! Is there another bean you’d suggest? Perhaps cannelli? Am I reading this right: Use 3/4 c. canned beans instead? Thanks. Can’t wait to try.
yes you can add 3/4 to 1 cup cooked beans of choice
This was the third thing ever that I made using my Instant Pot 🙂 It turned out really well (despite some adjustments I had to make … I suspect UK tomato puree is more like US tomato paste? in the end, I ended up adding water and putting in nowhere-near-a-cup of tomato puree). But of course what matters is that we enjoyed the end result!
Thank you Richa, I’ll definitely be back to try out more of your vegan Instant Pot recipes 🌱
I doubled this recipe and used the crinkly sided lasagna noodles. This definitely needed more seasoning after it was in the IP (e.g., more salt and pepper, more nutritional yeast). I wish I had remembered to top it with pesto or something similar because that would certainly kick everything up a notch.
I will definitely make this again and have already shared the recipe with friends who have the IP. Very easy to make with great results!
awesome! yes i mention in the tips section to add more than double seasoning as the volume in ip usually dilutes more than stove top
I just made this for dinner. So easy and fast to prepare. The results were beyond my expectations. It was so delicious. This is probably the best recipe I tried for my Instant pot yet. This will stay in my repertoire for sure. Thank you. Pierre. Montreal.
yay! thanks!
So delicious and so easy! I will definitely make again! My mom, my daughter, and I loved it and there was only a small portion leftover. My husband is out of town or we would have needed more. Has anyone ever doubled the recipe?
yes it is easily doubled. Use same cooking time
Hey Richa! What are your thoughts on gluten free lasagna noodles? Will they work with the given time and liquid content , need to reduce time/liquid, or it just won’t work?
gluten free pasta might work. gf Lasagna noodles might stick too much to each other
If I boil them separate, is there still an advantage to cook the rest/sauce in the IP, or just do stove top? Trying to figure out the best way to make this with gf lasagna noodles. Any suggestions appreciated!
Can I use a crock pot instead?
yes, see stove top instructions inthe notes
This recipe is awesome. I made it last night and love it. It is super easy to make and tastes so delicious. Was short on time, so no pesto or almond ricotta, but I’ll be making and adding them next time. 🙂