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!
*Originally published 1/2018. Updated 11/2024*
Hi friends!
Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.
If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.
Here are some other lentil recipes to try:
- How To Cook Lentils On The Stove
- 20+ Healthy Green Lentil Recipes
- 15+ Easy Red Lentil Recipes
- Instant Pot Vegan Lentil Taco Salad
- Vegan Red Lentil Curry
Instant Pot Lasagna Soup
Lasagna 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.
Best Lasagna Soup Recipe Ingredients
To make this soup you just need a few basic ingredients:
- Lentils – start with dry brown or green lentils.
- Onion & garlic – adds flavor
- Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
- Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
- Lasagna noodles – break them into a pieces before adding them to the pot
- Pasta sauce – use your favorite!
- Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
- Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end
How To Make Lasagna Soup
Making this soup in the instant pot really couldn’t be easier:
- Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
- Cook for 8 minutes.
- Release the pressure, stir in the shredded cheese and serve!
Easy Recipe For Lasagna Soup
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
- 2 Tbsp fresh parsley, minced
- 1/2 tsp salt (or more to taste)
- 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.
Pretty easy right?
Instant Pot Vegetarian Lasagna Soup FAQs
Can you make one pot lasagna soup on the stovetop?
Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.
If you’re looking for a meat-based one pot lasagna soup, try:
Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?
Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:
Can you make lasagna soup vegan?
To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.
What is white chicken lasagna soup?
White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:
Is this healthy lasagna soup?
Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!
How do I make a more creamy lasagna soup?
Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!
What’s the best lasagna soup recipe using ground meat?
To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.
Recipe for Instant Pot Vegetarian Lasagna Soup
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!
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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!
Any suggestions for a mushroom substitute? My family just doesn’t like them, but I don’t know what else to use. Thank you
Hi! Do you have instructions for how to do this in a crock pot instead? This is one of my fav instant pot recipes but I no longer have an instant pot!
it might be easiest to just cook the noodles separately and mix in just before serving.
Hi! I’ve made this a few times now and loveeee it. My instant pot broke sadly – do you have advice on how to do this stovetop? Thank you!!!
You can try adding broth and cooking the noodles in it on the stove. Or use canned lentils and cook the mixture and then cook the noodles separately and mix them in separately.
This is delicious. Made it tonight for the first time. Only issue is the lentils and noodles didn’t cook all the way. I then cooked it again for another 8 mins, allowing it to release naturally. Second time the noodles were cooked but still not the lentils. The bottom of the pan also burned. But regardless of all that it was still delicious.
Delicious recipe! However all the melted cheese made it a pain for cleanup.