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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

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Vegan Lasagna Soup | The infinebalance Food Blog
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The lentils give this soup a bit of that ground meat texture the carnivores in your life are looking for.
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes 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.

 

📖 Recipe

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 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes 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)
Get Recipe Ingredients

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!

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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.

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