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!
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:
Instant 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!
- 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
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.
Pretty easy right?
This Instant Pot Vegetarian Lasagna Soup is the perfect winter comfort food!Click To Tweet
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!