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Vegan Lasagna Soup (One Pot Meal) Recipe

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4.1 from 64 reviews

This Vegan Lasagna Soup is a hearty, comforting one-pot meal packed with the flavors of classic lasagna in a warm, nutritious soup form. Made with lentils, broken lasagna noodles, and a creamy tomato broth enriched with cashew butter and nutritional yeast, it’s a perfect plant-based dinner that is easy to prepare and naturally gluten-free if using appropriate noodles.

Ingredients

Base and Aromatics

  • ½ tbsp oil
  • 1 small onion, diced
  • 4 garlic cloves, minced

Spices and Seasonings

  • 1 ½ tsp Italian seasoning
  • 1 tsp onion powder
  • ½ tsp paprika
  • 1 ¼ tsp sea salt (adjust to taste)
  • Black pepper to taste
  • Red pepper flakes (optional)

Soups and Broth

  • ½ cup (105 g) dried red lentils
  • 5 cups (1200 ml) low-sodium vegetable broth or water
  • ½ cup (120 ml) dairy-free milk or cream
  • ½ cup (120 ml) tomato sauce (passata)
  • 1 tbsp tomato paste

Carbohydrates and Protein

  • 6 (150 g) lasagna noodles, broken into pieces (gluten-free noodles optional)

Extras and Garnish

  • ¼ cup nutritional yeast
  • ⅓ cup (80 g) cashew butter (or another nut butter)
  • 1 tbsp lemon juice
  • Vegan ricotta or mozzarella to garnish (optional)
  • Fresh herbs such as parsley for garnish

Instructions

  1. Rinse Lentils: In a sieve, rinse the dried red lentils under running water and set aside to drain.
  2. Prepare Aromatics: Chop the onion finely and mince the garlic cloves to prepare for sautéing.
  3. Sauté Onion and Garlic: Heat the oil in a large pot over medium heat. Add the diced onion and sauté for about 3 to 4 minutes, until softened and translucent. Add the minced garlic and sauté for an additional minute to release its aroma.
  4. Add Spices and Base Ingredients: Stir in the Italian seasoning, onion powder, paprika, sea salt, and black pepper into the pot. Add the rinsed lentils, tomato sauce, tomato paste, cashew butter, and vegetable broth. Use a whisk to combine everything well and bring the mixture to a boil.
  5. Cook Lasagna Noodles: While the soup is coming to a boil, break the lasagna noodles into smaller pieces. Once boiling, add the broken noodles and cook uncovered for 9 to 10 minutes, or until the noodles are al dente.
  6. Finish Soup: Turn off the heat and stir in the dairy-free milk (or cream), lemon juice, and nutritional yeast to add creaminess and a cheesy flavor.
  7. Adjust Seasoning and Serve: Taste the soup and adjust with more salt, pepper, or Italian seasoning if needed. Add red pepper flakes or hot sauce for extra heat if desired. Serve the soup immediately, garnished with fresh herbs and vegan ricotta or mozzarella cheese as preferred.
  8. Storage Tips: The soup will thicken as it stands due to noodles absorbing liquid. Add more vegetable broth when reheating leftovers. Store covered in the fridge for up to 4 to 5 days.

Notes

  • Cashew butter can be substituted with other nut butters like almond butter or vegan sour cream for a different creamy texture.
  • The nutrition facts provided correspond to a quarter of the recipe (one serving).
  • Using gluten-free lasagna noodles makes this recipe suitable for gluten-intolerant diets.
  • For a spicier version, add red pepper flakes or hot sauce according to your preference.

Find it online: https://flavorspath.com/vegan-lasagna-soup-one-pot-meal-recipe/