Lasagna Soup (WFPB, Vegan, Instant Pot option)
This is a favorite dump-and-go meal of ours! It's family-friendly, fit for company, and just so yummy! This is a large batch because we love leftovers for it. It's about 8 bowl fulls. You may want to half it if you don't want leftovers.
Servings 10 servings
Ingredients
- 1 onion, minced
- 8 cloves garlic, minced
- 4 TBSP Italian seasoning (or 2 TBSP dried basil and 2 TBSP dried oregano)
- 1/4 tsp red pepper flakes
- 2 tsp salt
- 1 6-oz can tomato paste
- 2/3 cup red lentils
- 8 cups water (or vegetable broth and reduce salt by half)
- 1 32-oz jar marinara sauce (can also use 2 14-oz cans of tomato sauce or diced tomatoes)
- 10 lasagna noodles (any type), broken up
- 1/2 cup nutritional yeast
- 1 cup full-fat canned coconut milk (or blend 1/2 cup cashews with 1 cup water to replace coconut milk, or skip for lower fat)
Add after cooking
- 1 lemon, juiced (about 2 tablespoons lemon juice)
- 1 large handful spinach (optional)
- on top of your bowl if desired: more red pepper flakes, fresh basil, salt and pepper to taste
Beefy Tofu Crumbles (optional)
- 1 16-oz package extra-firm tofu
- 2 TBSP nutritional yeast
- 1 TBSP soy sauce (or tamari, etc)
- 1 tsp smoked paprika
Plant-Based Parm (optional)
- 3/4 cup almond flour
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
Instant Pot Instructions
- Combine all the soup ingredients into the Instant Pot, except the spinach and lemon juice.
- Set pressure cooker to 5 minutes, then let it sit for 15 more minutes until you flip the valve to release pressure. Remove lid and stir in spinach and lemon juice. Add salt and pepper to taste.
- The soup thickens significantly as it cools and the noodles absorb more liquid. Stir in the tofu crumbles and sprinkle with plant-based parmesan if desired!
Stove-Top
- Saute the onion and garlic in a splash of water for about 5 minutes. Stir in all remaining ingredients EXCEPT lasagna noodles. Bring to a simmer and cook for 10 minutes.
- After 10 minutes, stir in lasagna noodles, breaking them into about 4-5 pieces each. Cook for 7-10 minutes (or however long the package says to boil them). Stir frequently so they don't stick together.
To make and add tofu crumbles (optional)
- To make optional "beefy" crumbles, stir nutritional yeast, smoked paprika, and soy sauce together. Then crumble in the tofu in and coat well. Spread onto a baking sheet and bake at 350 for 30-45 minutes, until crispy and golden brown.
- Or, use an air-fryer at 370 degrees for 15-20 minutes, stirring until evenly cooked and dried out.
- Stir tofu crumbles into soup at the very end before serving.
To reheat leftovers
- Over time, the lasagna noodles soak up a lot of liquid. To reheat, add some water and stir. Then microwave a bowl or heat it all on the stove.
Notes
If using gluten-free noodles, you may want to cook them separately and stir them in at the end. I haven't tried gluten-free, but I know they have a more delicate texture and may not do well in the Instant Pot or cooked for a long time on the stove.
