Print

Vegan Lasagna Soup

Vegan Lasagna Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful vegan lasagna soup that captures all the deliciousness of traditional lasagna in a comforting soup format. This recipe features a rich tomato base, tender lasagna noodles, and a creamy tofu-based vegan ricotta topping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1/2 cup dried red lentils, rinsed (optional, for extra protein and texture)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 6–8 lasagna noodles, broken into 1–2 inch pieces
  • 5 ounces fresh spinach
  • For Vegan Ricotta Topping:
  • 1 (14 ounce) block firm or extra-firm tofu, pressed and crumbled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: vegan shredded mozzarella for topping, fresh basil for garnish

Instructions

  1. Prepare the vegan ricotta: In a bowl, combine crumbled pressed tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well with a fork until crumbly but combined. Set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes, vegetable broth, rinsed lentils (if using), Italian seasoning, and red pepper flakes (if using). Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until lentils are tender if used.
  4. Add the broken lasagna noodles to the simmering soup. Cook for 8-10 minutes, or until noodles are al dente. Stir occasionally to prevent sticking.
  5. Stir in the fresh spinach until wilted.
  6. Taste and season with salt and black pepper as needed.
  7. Ladle the soup into bowls. Top each serving with a dollop of vegan ricotta, a sprinkle of vegan mozzarella (if using), and fresh basil for garnish.

Notes

  • Ensure the tofu is well-pressed to remove excess water for the best vegan ricotta texture.
  • Adjust red pepper flakes to your spice preference.
  • If not using lentils, you may need to adjust the simmer time slightly.
  • The soup will thicken as it sits, so you may need to add a little more broth when reheating.

Nutrition

Find it online: https://www.masterthecook.com/vegan-lasagna-soup/