Vegan Lasagna Soup (One-Pot)
This One-Pot Vegan Lasagna Soup is made with simple ingredients, full of lasagna flavor, and topped with a vegan ricotta. Hearty, dairy-free, and delicious!
Equipment
Ingredients
Lasagna Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup red lentils
- 6 cups vegetable broth
- 1 cup tomato passata, or tomato sauce
- 6 oz campanelle noodles, or 4-6 lasagna sheets, use gluten-free as needed
- handful spinach
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
Vegan Tofu Ricotta
- 14 oz extra firm tofu
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- vegan cashew parmesan, for garnish
Instructions
Make the vegan tofu ricotta
- Add the tofu, nutritional yeast, lemon juice, olive oil, salt, garlic powder and dried oregano to a food processor and pulse until creamy. Taste and adjust for seasonings. Place in the fridge until ready to serve.
Make the lasagna soup
- Add the olive oil to a dutch oven/large pot over medium heat.
- Add the onion, garlic, and carrots. Sauté for about 8-10 minutes, adding water as needed to de-glaze the pot.
- Stir in the Italian seasoning, salt, and black pepper. Sauté for another minute.
- Add in the red lentils, vegetable broth, and tomato puree/passata. Bring to a boil, then simmer, partially covered, for 15-20 minutes, until the red lentils are soft.
- Add the pasta (or broken lasagna noodles) directly to the pot. Let simmer, partially covered, for 8-10 minutes, until the noodles are cooked.
- Stir in the spinach, nutritional yeast, and lemon juice. Taste and adjust for seasonings. If needed, add more water or vegetable broth.
- Ladle the soup into bowls and top with a dollop of vegan ricotta and a sprinkle of vegan cashew parmesan, if desired. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or in the microwave, adding broth if needed.
- This soup will thicken the longer it sits as the noodles soak up more of the pasta. But not to worry! Simply add a splash of water or broth when reheating to restore the desired consistency. The flavor will be the same.
- Nutritional information does not account for the tofu ricotta.
Serving: 1serving, Calories: 232kcal, Carbohydrates: 42g, Protein: 10g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1357mg, Potassium: 530mg, Fiber: 8g, Sugar: 7g, Vitamin A: 4129IU, Vitamin C: 10mg, Calcium: 46mg, Iron: 3mg
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