This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!
Hi friends!
In my reader survey a few months ago, lots of you asked for more vegetarian recipes, so one of my goals this year is definitely to provide more of those for you.
As I may have mentioned before, lentils are one of my favorite vegetarian protein sources. They cook quickly, you don’t have to soak them first and they don’t have a super strong flavor of their own so they can really take on the flavors of whatever you’re making. If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils, or mushrooms, or a combination of both. Lentils are similar in size and shape to crumbles of cooked ground meat and finely diced mushrooms can help add a bit of heartier/meatier texture.
I’ve made lasagna soup many times with ground beef and turkey so I figured it would be pretty easy to swap in my plant-based subs. Lasanga soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.
Although I haven’t tested it myself, you could also easily make this in a slow cooker, you just might need to play around with the liquid amount a little bit. The good news is it’s a soup….so you can’t really have too much liquid. And you can always remove some if you want your bowl to be a little thicker and more stew-like. If you’re looking to make this in the instant pot with meat instead of lentils, you can do that too…cook the meat ahead of time using the saute function and then use less liquid since the lentils won’t be in there to absorb any of it!
So here’s how you make the Instant Pot vegetarian version:
PrintInstant Pot Vegetarian Lasagna Soup
This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 minutes
- Yield: serves 4-6 1x
Ingredients
- 2/3 cup dry lentils
- 1/2 cup diced onion
- 1.5 cup finely diced mushrooms (i use baby portabello)
- 2–3 cloves garlic, minced
- 8 oz chopped frozen spinach
- 7 uncooked lasagna noodles, broken into pieces
- 24 oz jar pasta sauce
- 1 quart vegetable broth (low-sodium)
- 1 cup ricotta cheese
- 1 tsp oregano
- 1–2 cups shredded mozzarella cheese
Instructions
Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.
Notes
To make a meat version in the Instant Pot, cook 1 pound ground beef or turkey using the saute function on the instant pot. Omit lentils, reduce broth to 2-3 cups, add remaining ingredients except for shredded cheese and cook on manual for 8 minutes.
Pretty easy right?
[clickToTweet tweet=”This Instant Pot Vegetarian Lasagna Soup is the perfect winter comfort food!” quote=”This Instant Pot Vegetarian Lasagna Soup is the perfect winter comfort food!”]
Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.
And if you try this in the slow cooker, be sure to let me know how it goes!
Enjoy!
I love my Instant Pot! This recipe looks soo good.
thank you! let me know if you try it!
Do you have any nutrition information for this recipe? Specifically calories per serving?
i don’t, sorry!
What type of dry lentils did you use? They cook differently in the Instantpot. Thank you 🙂
i used brown lentils!
This looks delicious! I will be putting this on next weeks meal plan! Question- what type of lentils did you use?
i used brown lentils!
Was so excited to try this recipe. I’m new to using the instant pot and it never reached pressure for me and said “burn”. My manual said that it does that when it overheats due to too much starch on the bottom of the pot. Any tips? It ended up being salvageable, but the bottom of my pot was scorched!
hmm. so i’ve made it twice and haven’t had that happen but it did happen to me in another recipe once when i didn’t stir it well before cooking. Maybe try adding the broth and sauce first and then adding the lentils and noodles and other stuff to make sure the liquid fully covers the bottom first…and then give it a good stir right before covering.
This was delicious!
Thank you for what looks like a great recipe. I hope to try it tonight. Can I double this? I wasn’t sure if it will still work out OK since it’s cooking in an IP. Thanks!
i’m not sure i would double it. i think that might make the instant pot too full!
Thanks you!
I made the soup and it was fantastic! The whole family really liked it and wants it added to our regular rotation. Thank you for the recipe!
Enjoyed this very much. I used low sodium marinara to further reduce the salt content. To make up for that, I used a tablespoon of Italuan herbs (which included oregano), and some white pepper. It was even better the next day when the seasonings had more time to infuse their flavors.
awesome! so glad to hear you enjoyed it!
Fixed this today in record time! A delicious healthy lunch on a snowy day! My husband is wants me to make again!
awesome! glad it was a hit!
So easy and delicios. Perfect with a loaf of French’s bread. Will make again!
★★★★★
so glad you liked it!
This recipe is DELICIOUS!! We have made it several times with and without meat, both fantastic! If you’re trying to impress with, or encourage some meatless meals, even the meat-lovers won’t miss it, it’s that good. I substitute kale for spinach since that what we usually have and loved it. I forgot to add the mozzarella once and didn’t notice, so if that’s of interest to you, it’s still amazing. Thanks for such an easy, comforting recipe to add to the go-to’s!
★★★★★