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

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.

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Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

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4.98 from 265 votes

Instant Pot Lasagna Soup - Vegan Lasagna Soup

Instant Pot Lasagna Soup - Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Can be gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian, Vegan

Keyword: lentil lasagna soup, pressure cooker lasagna soup, vegan instant pot lasagna soup, vegan lasagna soup

Servings: 3

Calories: 327kcal

Author: Vegan Richa

Ingredients

1 teaspoon oil
½ (0.5) onion chopped
4 cloves of garlic chopped
1 cup (149 g) veggies - combination of peppers , carrots, zucchini
¼ cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
1 to 1.5 cup (5.26 oz) diced tomato
2 teaspoon italian seasoning (1 teaspoon basil and ½ teaspoon oregano, parsley, generous dash of thyme/sage and rosemary)
¼ teaspoon (0.25 teaspoon) each onion powder , garlic powder
½ to ¾ teaspoon salt (depends on if there is salt in the tomatoes or other seasoning, I use ¾ teaspoon with)
2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
5 oz (5 to 6 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 ⅓ tsp
1 tablespoon nutritional yeast
1 cup (30 g) packed spinach , optional
vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
a tablespoon 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 tablespoon 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.

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Notes

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Frequently Asked Questions

** The pressure cook time might need adjustment based on your lasagna sheets or pasta. Pressure cook for about half the time listed on the package. So 5 or 6 mins if it says 11 mins boil time on the package. I prefer to use no boil lasagna sheets as they give me evenly cooked results more often than regular.

Variations: Add ¼ teaspoon fennel seeds with the lentils for sausagey profile.

Add a ¼ cup uncooked quinoa +½ cup more water to up the protein when you add lentils.

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.

If using longer cook time brown/green lentils or beans, then use cooked. Add ¾ cup cooked brown lentils/white beans/chickpeas/veggie crumbles.

Saucepan: Follow steps 1 and 2 over medium heat. Add 3 cups of water (dont add lasagna sheets). Partially cover and bring to a boil. Add lasagna sheets and cook for 10 to 12 minutes or until the pasta and lentils are cooked through. Proceed with the last 2 steps.

Glutenfree Pasta: People have made this with gf lasagna sheets and pasta and it works out fine. You might need to adjust the time based on the brand. Also use lighter veggies so that it doesnt weight the pasta (gf pasta is more likely to stick)

Nutrition is 1 of 3 serves. Does not include toppings.

Nutrition

Nutrition Facts

Instant Pot Lasagna Soup - Vegan Lasagna Soup

Amount Per Serving

Calories 327 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 440mg19%

Potassium 1063mg30%

Carbohydrates 61g20%

Fiber 11g46%

Sugar 9g10%

Protein 14.5g29%

Vitamin A 1580IU32%

Vitamin C 30.2mg37%

Calcium 112mg11%

Iron 5.2mg29%

* Percent Daily Values are based on a 2000 calorie diet.

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