Instant Pot Lasagna Soup - Vegan Lasagna Soup by suhu


Prep Time 10 mins. Cook Time 20 mins. Total Time. 30 mins


1 tsp oil 1/2 onion chopped 4 cloves of garlic chopped 1 cup veggies - combination of peppers , carrots, zucchini 1/4 cup red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal 1 cup tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata) 1 to 1.5 cup diced tomato 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary) 1/4 tsp each onion powder , garlic powder 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with) 2 cups water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies) 5 oz lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best) dash of black and white pepper pepper flakes to taste , i use about 1/3 tsp 1 tbsp nutritional yeast 1 cup packed spinach , optional vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional a tbsp tomato paste, lemon, fennel seeds (optional add ins)


Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )
Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. Serve with vegan cheese.
** This time might need adjustment based on your lasagna sheets or pasta. Pressure cook for about half the time listed on the package. So 5 or 6 mins if it says 11 mins boil time on the package.
Mix the lasagna noodles really well before closing the lid, so they donít stick to each other under pressure.
Double: Cooking time is the same for doubled recipe. Use slightly less than double amount of pasta, use crinkly noodles or other pasta rather than flat noodles if they tend to stick too much. (more noodles means more surface area to stick). No boil as well regular noodles work. Use more seasoning and salt, a bit more than double as more volume dilutes the flavors a bit.
Burn errors: Mix the soup really well before closing the lid to pick up all browned onion/veggies. Any scorched veggie at the bottom tends to scorch more under pressure causing burn errors.
Red lentils (split and skinned lentils) are quick cooking and will cook in the time of the recipe. Whole dried lentils will need a much longer cooking time and that will overcook the noodles and veggies. Use pre cooked whole lentils instead.
The veggies, noodles and lentils will get affected if trying to make a triple or larger batch. With more volume, the pot takes longer to come to pressure and hence will cook the ingredients longer. Be mindful of the extra cooking time.
Fold in some vegan mozzarella while the soup is still hot and top with more for a more lasagna like soup. Also do not skip the pesto.