Vegan Lasagna Soup (One Pot Meal)
This creamy vegan lasagna soup is flavorful, hearty, comforting, and ready in 30 minutes! Prepare this one-pot pasta recipe as a delicious weeknight dinner; your family will ask for seconds!
Ingredients
Main ingredients
- ½ tablespoon Oil
- 1 small Onion diced
- 4 cloves Garlic minced
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon Onion powder
- ½ teaspoon Paprika
- 1 ¼ teaspoon Sea salt or less/more to taste
- Black pepper to taste
- ½ cup Dried red lentils
- 5 cups Low-sodium vegetable broth or water
- ½ cup Dairy-free milk or cream
- ½ cup Tomato sauce (passata)
- 1 tablespoon Tomato paste
- 6 Lasagna noodles broken into pieces (you can use gluten-free noodles)
- ¼ cup Nutritional yeast
- ⅓ cup Cashew butter
- 1 tablespoon Lemon juice
- Red pepper flakes optional
- Vegan ricotta or mozzarella to garnish (optional)
- Fresh herbs e.g. parsley to garnish
Instructions
Instructions
- In a sieve, rinse lentils under running water, set aside.
- Chop the onion and mince the garlic.
- Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add the garlic and sauté for a further one minute.
- Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth. Stir with a whisk and bring to a boil.
- Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
- Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
- Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
- Serve immediately and garnish with fresh herbs and vegan ricotta cheese. Enjoy!
Notes
The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 4-5 days. You can use any other nut butter of your choice (for example, almond butter). Vegan sour cream is fine too!