Vegan Lentil Lasagna Soup

Last Updated on December 17, 2024 by Christin Gillespie

Wanting homemade lasagna, but don’t have hours to prepare? This Vegan Lentil Lasagna Soup recipe is for you! A combination of hearty mushrooms simmered with fiber-rich lentils, classic Italian seasoning, juicy tomatoes, and protein-packed lasagna noodles. It’s warming and flavorful, just like lasagna, but lighter and easier to make.

With someone who has a bit of Italian in them, I love pasta. Especially a good lasagna.

However, homemade lasagna can be pretty time consuming to make – especially when you’re trying to make it healthy. I thought, there has to be a better way…And there is! Lasagna Soup!

It’s just as delicious as lasagna, but it’s less heavy than your typical lasagna and most importantly, it’s easier to make.

We start by sauteing some onion, hearty mushrooms, and garlic. Once fragrant, we stir in the lentils, canned tomatoes, broth, and Italian seasoning. Let that simmer for about 20 minutes and once the lentils are tender, we stir in the broken lasagna noodles and cook for about 10 minutes. It’s pretty straightforward and requires one-pot. 

Even though this lasagna recipe is simple to make, it still holds all that big Italian flavor as the traditional lasagna recipe. So rest assured, this lentil lasagna recipe will be a successful weeknight dinner.

Why You’ll Love This Recipe

• Quick & Easy: Unlike a traditional lasagna, this vegan lasagna soup recipe comes together in under 45 minutes, using one-pot.
• Balanced Meal: With the protein & carbs from the protein lasagna noodles + the lentils, as well as the variety of veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Fully Customizable: With this vegan soup recipe, you have the flexibility to add in what vegetables you’ve got in your fridge.

Ingredients

• Organic Yellow Onion: A regular medium to large onion works well for this soup.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Cremini Mushrooms: Since this lasagna soup contains no beef, we’ll be adding mushrooms to provide some texture. However, if you absolutely despise them, you can leave them out.
• Organic Green Lentils: Adds plant protein and makes this vegan lasagna hearty!
• Organic Crushed Tomatoes & Organic Tomato Paste: It wouldn’t be lasagna without the classic tomato flavor. Organic diced tomatoes can also work.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Spices: Italian seasoning, sea salt, and black pepper, are the spices used to season this vegan lasagna soup.
• Organic Lasagna Noodles: It wouldn’t be a vegan lasagna recipe without them. I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and they’re high in protein! 

How To Make

1. Sauté. Heat a large pot over medium heat. Add the onions and sauté for 2 minutes. Next, add the mushrooms and minced garlic. Sauté for 5 minutes or until the liquid from the mushrooms has evaporated. 
2. Cook. Add the lentils, canned tomatoes, vegetable broth, and seasonings. Bring to a boil, then reduce to low-medium heat and simmer for 20 minutes or until the lentils are cooked through.
3. Add Lasagna Noodles. Bring the soup to a boil one more time and add the noodle pieces. Cook over medium-high heat until the noodles are cooked, about 10 minutes. 
4. Assemble. Transfer to soup bowls and garnish with a dash of nutritional yeast, if desired. Enjoy!

Tips for Making this Lasagna Soup Perfectly 

• Organic Lentils: Both organic green or brown lentils work for this lasagna soup recipe. I don’t recommend red lentils, as they will be to mushy. Just be sure to rinse the lentils well before adding them to the pot.
• Organic Noodles: Lasagna noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein content, I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and they’re high in protein!
• Organic Vegetables: Veggies can be customized as desired. If you don’t have mushrooms, substitute for diced zucchini, chopped carrots, or omit completely. You can also add some greens, by stirring in a handful at the end.

Storing & Reheating

Although this lasagna soup recipe is best fresh, it can also be enjoyed as leftovers!

Fridge Storage. Transfer the lentil lasagna soup to an air-tight glass container and store in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra water as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pasta Recipes You’ll Love

• Vegan Pumpkin Mac and Cheese
• Hummus Pasta
• Vegan Pumpkin Bolognese with Garlic Kale
• Spicy Peanut Butter Noodles
• Vegan Butternut Squash Macaroni and Cheese

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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