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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.
Great recipe! I used whole wheat penne, added carrots and used chopped frozen collards as the greens. For garnish I used torn basil leaves, and tofu ricotta, omitting the vegan mozzarella. The lentils broke down to give it a nice body and the pasta was super tender after the 3 minutes. For the spice mixture I did not include sage but added a little fennel seed (for that Italian sausage flavor) and sauteed all with the browned onions and carrots to bloom the flavor. I doubled the recipe and got 7 good portions for lunches which I am going to freeze. Nice work and thank you for sharing with us!
This was amazing. It was easy to prepare as well. I could not find red lentils so I used the tan ones and cooked them about 15 minutes before adding to the instant pot. Would have again!
Hello! I added a bit more water than the minimum you suggested, but I was plagued by the dreaded BURN notice and had to finish it in a saucepan. Do you have any suggestions as to how to avoid that happening again?
what size instant pot do you have? Sometimes it happens if some veggies are stuck to the bottom (you want to mix everything really well to pick up the veggies from the bottom), or the unit is extra sensitive or the brand of noodles are heavier etc.
Hi, I’ve got the new Duo, I think it’s 6-quart. It was the lentils and lasagne that stuck! Btw, the soup was delicious.
I have the 6 qt duo too but an older model. sometimes what i also do is to let the pot a cool a bit after saute. The saute can heat up the pot a bit too much, so allowing it to cool for a bit and then mixing everything helps. Mix well so you know the lentils and pasta are distributed in broth. Both have a tendency to stick to each other as well as to he bottom. Try it with smaller pasta and less of the pasta and see if it works out.
You will have to tinker with the unit and the recipe a bit to see what works best in it especially for thicker recipes. Lentil and bean soups , or other more liquid recipes, generally have enough liquid and have better success rates. Pasta, thicker soups, more tomatoey dishes are trickier. sometimes my IP also has its mood and some pasta can be uncooked, or slightly stuck. Think about the pressure not allowing anything to move once the lid is closed.
Many people also mention layering, ie not mixing everything in. Just mix in the sauteed veggies and lentils in thebroth, then just put the lasagna sheets or pasta on top and lightly press to submerge but not mix.
Will do! Thank you. X
Braved it again – layered it and used a non-stick inner pot and it worked like a dream! Many thanks.
good idea!
So delicious and hearty! Will make again!
Do you think this recipes would work if I used it in a slow cooker?
It should. I havent used a slow cooker thought so you would have to figure out the times etc
If I have red lentils that are peeled but not split, will it work? Or should I soak them the night before so they cook faster?
soak them just for half an hour and use. they should work fine. Add 1 min more to cooking time
Amazing! My omnivore son’s favorite. Says quite a bit
***** This turned out great!
awesome
Hi- I make all my pasta fresh with a pasta maker in my attempts to be zero waste. Has this ever been tried with fresh, not dried, lasagne noodles?
it might workor you can always fold in cooked pasta later.
Do a test run with half recipe and 2 mins cook time and quick release.
I added 8 oz fresh cut up lasagne pasta (used aquafaba instead of traditional eggs) and did 2 min pressure and then natural release/warm function for 30 minutes (not the initial plan but we got stuck in traffic). It was absolutely perfect. So delicious! Thank you for such an amazing meal tonight.
awesome
Just made this today and it was delicious! I did use more veggies. I cut up 2 carrots, 1 zucchini and 1 whole yellow bell pepper and it was almost 3 cups. I used an entire 28 oz can of tomato puree and 3 cups of veggie broth. Didn’t have any issue with the no-boil textured lasagna noodles, made sure they were completely covered. I also added spinach and veggie crumbles.