Description
- A deliciously easy Vegan Instant Pot Lasagna Soup: a comforting, one-pot meal with a rich tomato base, hearty lentils, vegetables, and broken lasagna noodles. Ready in just 30 minutes!
Ingredients
Scale
- 1 tsp olive oil
- ½ onion, finely chopped
- 4 garlic cloves, minced
- 1 cup chopped vegetables (zucchini, bell pepper, carrots, etc.)
- ¼ cup red lentils (split masoor dal)
- 1 cup tomato purée (or thick pasta sauce/passata)
- 1–1½ cups diced tomatoes (canned or fresh)
- 2 tsp Italian seasoning
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½–¾ tsp salt (adjust to taste)
- 2–2½ cups vegetable broth or water (more for soupier texture)
- 5 oz lasagna noodles, broken into small pieces (use no-boil if possible)
- Dash of black pepper and red chili flakes
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 cup fresh spinach, roughly chopped (optional)
- Vegan pesto, ricotta, or shredded vegan mozzarella (optional but recommended)
- Garlic bread or crusty bread, for serving
Instructions
- Sauté the Base: Set Instant Pot to sauté mode. Heat oil, then add onion, garlic, and a pinch of salt. Cook for 2–3 minutes until soft and fragrant.
- Add Veggies & Sauce: Stir in chopped vegetables, red lentils, tomato purée, diced tomatoes, herbs, and spices. Add tomato paste if using for extra richness.
- Add Noodles & Liquid: Break the lasagna noodles into small pieces and stir them in well. Pour in the broth or water and stir again, making sure noodles don’t clump.
- Pressure Cook: Seal the lid and pressure cook on High for 3 minutes. Let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
- Final Seasoning: Stir in black pepper, chili flakes, and nutritional yeast. Taste and adjust seasoning with more salt, herbs, or a splash of lemon if needed.
- Add Spinach & Serve: Stir in spinach (if using) and let it wilt for a minute. Serve hot, topped with a spoonful of vegan ricotta or pesto and plenty of garlic bread on the side.
Notes
- No Instant Pot?: Cook it on the stovetop: Simmer covered for 20–25 minutes until noodles and lentils are tender.
- Gluten-free?: Use GF lasagna sheets or pasta.
- Make it creamy: Stir in a splash of oat cream or cashew cream at the end for a silky finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure cooking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: ~ 6 servings (assuming a moderate portion)
- Calories: ~ 1,500 kcal
- Sugar: ~ 30 g
- Sodium: ~ 3,000 mg
- Fat: ~ 60 g
- Saturated Fat: ~ 8‑10 g
- Unsaturated Fat: ~ 50‑52 g
- Trans Fat: ~ 0‑1 g
- Carbohydrates: ~ 220 g
- Fiber: ~ 30‑32 g
- Protein: ~ 45‑50 g
- Cholesterol: 0 mg (assuming fully vegan, no animal products)
Keywords: Instant Pot Soup, Lasagna Soup, Vegan Lasagna, One-Pot Meal, Pressure Cooker Recipe, Vegan Soup, Italian Soup, Easy Dinner, Healthy Dinner, Quick Meal