By veganricha.com
Instant Pot Lasagna Soup - Vegan Lasagna Soup
Instructions
Prep:10minCook:20min
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.
Updated at: Wed, 22 Oct 2025 16:15:33 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories458 kcal (23%)
Total Fat19.1 g (27%)
Carbs58.8 g (23%)
Sugars8.6 g (10%)
Protein15.2 g (30%)
Sodium637.2 mg (32%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 tspoil
0.5onion
chopped
4cloves of garlic
chopped
1 cupveggies
combination of peppers, carrots, zucchini
¼ cupred lentils
uncooked, quick cooking red lentils, split ones, also called masoor dal
1 cuptomato puree
or use any thick tomato sauce such as marinara, pasta sauce or passata
1 cuptomato
diced
2 tspitalian seasoning
1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary
¼ tsponion powder
¼ tspgarlic powder
½ tspsalt
depends on if there is salt in the tomatoes or other seasoning, i use 3/4 tsp with
2 cupswater
or veggie broth, 2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies
5 ozlasagna sheets
broken into small pieces, or use pasta of choice, i use no boil as they work out the best
black and white pepper
⅓ tsppepper flakes
to taste
1 Tbspnutritional yeast
1 cupspinach
packed, optional
vegan pesto
vegan ricotta
vegan butter
garlic bread
to serve, optional
1 Tbsptomato paste
optional, add ins
lemon
optional
fennel seeds
optional
Instructions
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
