Go Back
Vegan Lentil Lasagna Soup

Vegan Lentil Lasagna Soup

Experience the groundbreaking fusion of comfort and innovation with this Vegan Lentil Lasagna Soup. Rich, hearty lentils combine with tender pasta and savory tomato broth, all crowned with creamy vegan ricotta. This deconstructed classic delivers all the beloved flavors of traditional lasagna in a deeply satisfying, plant-based bowl, perfect for any night.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 6 cups vegetable broth
  • 1.5 cups brown or green lentils, rinsed
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 5 ounces fresh baby spinach
  • 1 block (14-ounce) firm or extra-firm tofu, pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/4 cup unsweetened plain plant milk
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • Optional: 2 tablespoons fresh parsley, chopped, for garnish

Method
 

  1. Prepare the Vegan Ricotta: In a food processor or with an immersion blender, combine the pressed tofu, nutritional yeast, lemon juice, plant milk, minced garlic, salt, and pepper. Blend until perfectly smooth and creamy. Taste and adjust seasonings as needed. Set aside.
  2. Sauté Aromatics: Heat the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables soften and become translucent. Stir frequently to prevent browning.
  3. Infuse Flavor: Add the minced garlic, chopped fresh basil, chopped fresh oregano, dried thyme, crushed fennel seeds (if using), and red pepper flakes to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add Tomatoes and Lentils: Pour in the crushed and diced tomatoes. Stir well to combine. Add the rinsed lentils and vegetable broth. Bring the mixture to a boil over high heat.
  5. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the lentils are tender, stirring occasionally.
  6. Cook the Lasagna Noodles: Uncover the pot. Add the broken lasagna noodles to the simmering soup and cook for another 8-10 minutes until pasta is al dente.
  7. Incorporate Greens: Stir in the fresh baby spinach during the last 2-3 minutes of cooking.
  8. Season and Serve: Taste the soup and adjust salt and pepper. Ladle into bowls and garnish with vegan ricotta and parsley.

Notes

Ensure uniformity in chopping for even cooking. Rinse lentils thoroughly. Add noodles only after lentils are nearing doneness to avoid mushy texture. Store vegan ricotta separately for best texture.