• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Recipes

    Published: Sep 22, 2018 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Vegan Lasagna Soup - Slow Cooker Method

    Vegan Lasagna Soup | The infinebalance Food Blog
    Jump to Recipe Print Recipe
    The lentils give this soup a bit of that ground meat texture the carnivores in your life are looking for.
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Servings: 4 servings
    Calories: 191kcal
    Italian, Vegan
    Soup

    The lentils give this lasagna soup the hearty texture the carnivores in your life are looking for. Vegan. Slow-cooker meal. So much easier than traditional lasagna.

    Vegan Lasagna Soup | The infinebalance Food Blog - slow-cooker method. Serve with vegan ricotta

    It's officially fall, so let me waste no time bringing you a hearty, warm and totally fall-worthy soup recipe. It may be still sunny and 85 degrees outside, but I'm making soup. 

    You know I just can't get enough fall soup.   I don't think I'm alone here.

    All the soups.

    Slowcooker Lasagna Soup for busy weeknights

    This slowcooker Lasagna Soup is exactly what you wanted on a busy weeknight. It's mostly hands-off. Sure, you may need to check in on it once in a while and move things along, but mostly it takes care of itself.

    And your family will be impressed and say "OMG that is really vegan?"  "Are you sure?" and you will be so, so happy. Because let's face it, trying to be a veghead in a family of bacon devotees is hard work (it was not always this way {sigh}).

    Vegan Lasagna Soup | The infinebalance Food Blog

    I recommend you make the vegan ricotta for this soup. While, totally a happy and hearty soup without the ricotta, the vegan ricotta really makes this Lasagna-in-a-bowl. 

    It only takes a few extra minutes, so do it. 

    slowcooker lasagna soup served with vegan ricotta

    Some notes about vegan lasagna soup:

    • When you throw everything into the slow cooker to start the soup, toss your cashews into warm water to start them soaking for the vegan ricotta. The ricotta can be whipped up real quick in the last few minutes while the soup finishes. 
    • If vegan ricotta is not your thing, do yourself a favor and buy some dairy-based ricotta and stir in a couple of tablespoons of pesto.
    • I use no-boil lasagna noodles. I have not tried other varieties. I expect normal lasagna or whole-wheat noodles will need a few more minutes to fully soften. I also have not tried gluten-free, brown rice, or otherwise noodles yet. But I'm confident this method works nicely with these other varieties since they are added at the end, just adjust the cooking time so they don't over /undercook.
    • It really is important to wait until the lentils are tender before you add all the tomatoes. No shortcuts here 🙂
    • But, that said, you can easily stop and "keep warm" for quite a while before you go to step 3.  If you do, wait to add the noodles and then spinach until you are just ready to eat, so that things don't get mushy. Use a slowcooker that is programmable and has a keep warm function like this one.

     

    Vegan Lasagna Soup | The infinebalance Food Blog
    Average rating: 5 stars

    Vegan Lasanga Soup – Slow Cooker Method

    The lentils give this soup a bit of that ground meat texture the carnivores in your life are looking for.
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Servings: 4 servings
    Calories: 191kcal

    Ingredients

    • 2 cups water
    • 2 cups vegatble stock
    • 1 vegetable boulillion cube disolved in half a cup of water
    • ¾ cups of brown lentils
    • 2 teaspoons Italian seasonings
    • 1 medium yellow onion diced
    • 2-3 cloves of garlic minced
    • 398 ml can tomato sauce I used Hunts
    • 398 ml can diced fire-roasted tomatoes
    • 8 dried no-boil lasagna noodles, broken into pieces
    • 3-4 handfuls of fresh baby spinach leaves
    • ½ cup fresh basil leaves
    • Vegan Basil Ricotta (optional)

    Instructions

    • In the base of the slowcooker add water, stock and disolved vegetable boullion cube (use 4 ½ cups of liquid in total), diced onion, garlic, lentils and dried Italian seasonings. Set slow-cooker to high heat. Plan for a total cooking time of 3-4 hours.
    • After 2 hours check to see if lentils are tender, if mostly tender add tomaote sauce and diced tomatoes. Cook for another hour or so until piping hot. At this point, you can set this to keep warm until about 30 minutes before serving.
    • 30 minutes before serving, return heat to high. Add no-boil noodles and cook until tender, 10-15 minutes. Then add spinach and fresh basil. Cook until just wilted. Serve

    Notes

    Nutritional information excludes vegan ricotta, see separate post for nutritional info.
    When you throw everything into the slow cooker to start the soup, toss your cashews into warm water to start them soaking for the vegan ricotta. Its quick to make, just the cashews need some soaking time.
    If vegan ricotta is not your thing you can use dairy-based ricotta and stir in a couple of tablespoons of pesto.
    I used no-boil noodles for this recipe.
    Calories: 191kcal (10%) Carbohydrates: 36g (12%) Protein: 12g (24%) Fat: 1g (2%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 685mg (30%) Potassium: 747mg (21%) Fiber: 14g (58%) Sugar: 8g (9%) Vitamin A: 1101IU (22%) Vitamin C: 14mg (17%) Calcium: 101mg (10%) Iron: 5mg (28%)
    Trish | The infinebalance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Vegetarian Recipes

    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • Apple Butter Bars (vegan)
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso
    • Easy Baked Tofu Recipe

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y