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Healthy Texas Vegan

The Best Lasagna soup

Do you love lasagna but hate the laborious task of cooking it? If so, this Lasagna Soup recipe is what you need! It has all of the delicious ingredients, textures, and tastes of lasagna but literally cooks in 25 minutes. 
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Lasagna Soup
  • 4 c vegetable broth
  • 1/2 c water
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 1/2 c lentils
  • 1/2-1 tsp basil
  • 1/2 - 1 tsp oregano
  • 1 14 oz can diced tomatoes
  • 1 14 oz can crushed tomatoes
  • 9 lasagna noodles, broken into pieces
  • 3 c spinach
Vegan Pesto Ricotta
  • 1 c raw cashews soaked in hot water - 1 to 4 hours, drained and rinsed
  • 1/4 c soy or plant-based milk
  • 1/4 lb extra firm tofu, drained
  • 2 tbsp vegan pesto
  • 1 tbsp lemon juice
  • salt and pepper to taste

Equipment

  • 1 Instant Pot

Method
 

  1. Place all ingredients for the soup in the instant pot except the spinach.
  2. Set the timer for 25 minutes without venting.
  3. Once it has cooked and is ready to vent, stir in the spinach.
  4. While the soup is cooking, prepare the vegan pesto ricotta.
Vegan Pesto Ricotta
  1. Place the drained cashews and milk in a food processor and blend until smooth.
  2. Add the tofu and pulse a few times, until the mixture resembles a ricotta-like texture.
  3. Add pesto to taste, lemon juice, and season with salt and pepper to taste.
  4. Add a dollop to each bowl of lasagna soup and stir in and ENJOY!