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Instant Pot Lasagna Soup - Vegan Lasagna Soup
5 from 897 votes

Instant Pot Lasagna Soup - Vegan Lasagna Soup

This vegan Instant Pot lasagna soup combines broken lasagna sheets with red lentils, tomato puree, and a medley of vegetables for a hearty, comforting dish. The red lentils soften quickly, thickening the soup while the Italian seasoning and optional nutritional yeast add depth of flavor. The soup is finished with spinach and can be garnished with vegan pesto or vegan cheeses, offering a rich, satisfying texture similar to traditional lasagna in a convenient, one-pot format.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 327 kcal
Course: Main Course
Cuisine: Italian, Vegan

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 onion chopped
  • 4 cloves garlic chopped
  • 1 cup peppers carrots, zucchini, combination
  • 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 onion powder garlic powder, each
  • 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 2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies, or veggie broth
  • 5 oz lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
  • black pepper dash
  • white pepper dash
  • pepper flakes i use about 1/3 tsp, to taste
  • 1 tbsp nutritional yeast
  • 1 cup spinach optional, packed
  • pesto optional, vegan; also vegan ricotta or mozzarella, vegan butter, or garlic bread to serve
  • tomato paste optional add ins
  • lemon
  • fennel seeds

Instructions

    Cup of Yum
  1. 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 )
  2. 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) 
  3. 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.
  4. 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.
  5. 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.

Notes

  • Stir the ingredients well before pressure cooking to prevent sticking or burn errors.
  • Adjust pressure cook times according to the pasta package instructions; no-boil lasagna sheets work best.
  • Optional additions include fennel seeds for a more savory flavor or extra protein such as quinoa or cooked legumes.
  • This soup pairs nicely with garlic bread and vegan cheese toppings to enhance the meal.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 61g (20%) Protein 14.5g (29%) Fat 3g (5%) Sodium 440mg (18%) Potassium 1063mg (23%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 1580IU (32%) Vitamin C 30.2mg (34%) Calcium 112mg (11%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 61g 20%
Protein 14.5g 29%
Fat 3g 5%
Sodium 440mg 18%
Potassium 1063mg 23%
Fiber 11g 44%
Sugar 9g 18%
Vitamin A 1580IU 32%
Vitamin C 30.2mg 34%
Calcium 112mg 11%
Iron 5.2mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.