Crockpot Lasagna Soup (Vegan)
This hearty, vegan Crockpot Lasagna Soup brings the classic flavors of lasagna into a warm, spoonable dish. With lentils for protein, lasagna noodles, and a creamy cashew cheese topping, it's a one-pot comfort meal that’s both nourishing and easy to make.
Equipment
- Instant Pot or Slow Cooker
Ingredients
Soup Base
- 4 cups vegetable broth
- 1 medium onion diced
- 3 cloves garlic minced
- 3/4 cup dry brown lentils
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 can diced tomatoes 14 oz
- 1 can crushed tomatoes 14 oz
- 1 tsp sea salt
- black pepper to taste
Add-ins
- 8 lasagna noodles broken into pieces
- 3 cups spinach chopped
Toppings
- 1 container Zengarry Garlic & Herb Cashew Cheese or similar vegan cheese spread
Instructions
- Add vegetable broth, onion, garlic, basil, oregano, lentils, diced tomatoes, and crushed tomatoes to the Instant Pot. Stir to combine.
- Seal and pressure cook on high for 8 minutes. Quick release the pressure.
- Add broken lasagna noodles and spinach. Stir and pressure cook for another 5 minutes.
- Ladle into bowls and top with a scoop of vegan cashew cheese. Garnish with fresh herbs if desired.
Notes
You can also cook this soup on the stovetop or slow cooker. Add extra veggies like mushrooms or zucchini for more depth. Adjust herbs and spice level to your liking.