Pressure Cooker Vegan Lasagna Soup

Name: Pressure Cooker Vegan Lasagna Soup
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon extra-virgin olive oil; ½ yellow onion, chopped; 2 teaspoons minced garlic; 1 cup tomato puree; 1 cup diced tomatoes; 1 carrot, chopped; ½ zucchini, sliced into half-moons; ¼ cup dried red lentils; 2 teaspoons Italian seasoning; ½ teaspoon salt, plus more to taste; 2 cups vegetable broth; 3 lasagna noodles, broken into small pieces; optional topping: nutritional yeast flakes

Marrekus and Krysten Wilkes Website

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This recipes takes the flavors of lasagna and puts them into a soup. This plant-based, nut-free lasagna soup is made in a pressure cooker in mere minutes. This version uses lentils, zucchini, and carrots in a tomato base, though you may wish to add your own favorite vegetables. Take a chance on this soup. You may find you like it even better than actual lasagna. In any case, it’s easier to dip your bread into!

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Appliances

For best results, we recommend using:

Mealthy Multipot
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Directions

Mealthy Tip

If you wish to make this gluten-free, find gluten-free lasagna noodles or replace the noodles with quinoa entirely! You could also make vegetable noodle ribbons from your spiralizer.

For more Italian inspired recipes, may we suggest:

Pressure Cooker Lasagna with Meat Sauce

Pressure Cooker Turkey Meatballs in Tomato Sauce

Zucchini Roll Ups with Ricotta and Tomato Sauce

Nutrition Facts

Per Serving: 147 calories; 2g fat; 27.8g carbohydrates; 6g protein; 0mg cholesterol; 722mg sodium.

Full nutrition

Amount Per Serving
Calories 147		Calories from Fat 19
% Daily Value*
Total Fat 2g		3%
	Saturated Fat 0g	2%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.5g
	Monounsaturated Fat 1.0g
Cholesterol 0mg		0%
Sodium 722mg		30%
Total Carbohydrate 27.8g		9%
	Dietary Fiber 5g	20%
	Sugars 7.1g
Protein 6g

Vitamin A 64%		Vitamin C 33%
Calcium 5%		Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Fusion Quick And Easy Ready In 30 Italian One Pot Or Pan Pressure Cooker Vegetarian Vegan Multipot

Reviews

5.0out of 5 Stars

(11 Reviews)

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What others are saying

George Delamea says:

This is a kid-pleaser of a recipe. I am not the world's biggest lasagna fan. I find it just too heavy. What I liked about this, mostly, was that it reheated so nicely. I hate having half a pan of lasagna that is a bear to reheat. The soup eliminates that awkwardness because you can stir it and get it evenly warmed, rather than have it cold in the middle and getting overheated and ruining the texture of the outer edges.

Sheila Long says:

Really delicious lasagna soup, taste just like the real thing! I'm not vegan so I used grated parmesan on top. You have to break the lasagna sheets up pretty small because they will expand after cooking.

Sarah Gray says:

You had me at lasagna! Not a vegan, so I added sweet Italian sausage and ricotta cheese, and left out the lentils and zucchini. This was so good, glad I tried it out. Next time I will try the veganized version though because zucchini sounds so good.

Alaiyo Kiasi-Barnes says:

My family was wild about this dish and it was so easy to make. It was requested again for this week. I used whole wheat pasta and it turned out fine. Next time I’ll use fresh tomatoes instead of canned.

Jeremy Hughes says:

This was one of the easiest recipes I've ever made in my pressure cooker. It cooks in just a few minutes, and my crumb snatchers love it. I also use my wife's homemade vegan parmesan cheese recipe, I think it's made from cashews.

Anthony Cohen says:

Great tasting recipe. I made sure to stir the lasagna pieces when I put them in the pot so they wouldn't stick together. For the post part, they came out perfectly. I broke the pieces up small, but probably could have made them even smaller so they were bite size pieces. I forgot the lasagna sheets expand when they cook.

Debra Moore says:

This was a great hit! Hubby said to please make again. I changed recipe a bit; added 1 whole sweet onion, one 10.75 oz. can tomato purée (1-1/4 c.), one 15 oz. can diced tomatoes, 1 zucchini, 3 c. vegetable broth, and 5 lasagna noodles. I pressure cooked for 4 minutes rather than 3. Next time I will only add 1 tsp. Italian Seasoning only bc I just don’t like Rosemary. Noodles went in however big or little they broke. No need to fret over their size! I served with hot sauce & French bread.

kimmy O says:

This was excellent!! I added 1lb burger, extra cup of water & 3 dollops of cottage cheese. Browned burger with onion, garlic & Italian seasoning and served with garlic bread.

Kathryn Bird says:

I noticed your recipes don’t have a nutritional label on them. They look yummy but I’m a type 2 diabetic and need to watch my carbs. Can you please input the nutritional information with your recipes!

C F says:

Beats regular lasagna any day. Used veggies I had in the fridge: zucchini, cauliflower, and butternut squash. Also added three dollops of ricotta cheese with added salt. Turned out perfectly. Gets better for leftovers as the sauce thickens.

Carol Wagner says:

Wow - we really loved this! We used 4 lasagna noodles and about 2.5 cups broth. We also used a full can of fire roasted diced tomatoes because that’s what we had on hand. I used half a bag of shredded carrots, too, to save a little time. To serve, we added some dairy-free ricotta and dairy-free Parmesan. I thought we might have leftovers, but no - it was all gone! Will definitely make again.