Have you ever considered making lasagna in soup form? It is creamy and delicious as can be! This easy dairy-free lasagna soup recipe is just that! It’s the perfect one-pot meal for busy weeknights. This gluten-free lasagna soup combines the comfort of traditional lasagna with the ease of a hearty soup, all made in less than an hour using pantry staples.
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Table of Contents
Why You’ll Love This Recipe
- Easy: With an easy one-pot preparation and simple ingredients that you can find in your pantry, this soup is straightforward, giving you the comforting flavors of a classic lasagna.
- Nutritious: Packed with veggies and lentils, this soup is brimming with fiber and nutrients.
- Creamy: This vegan lasagna soup is perfectly creamy due to the inclusion of homemade vegan ricotta cheese.
Nutrition For Mental Health
One serving of this dairy free lasagna soup contains 33 grams of carbohydrates, 11 grams of protein, and 8 grams of fat. It’s packed with veggies and is naturally gluten-free and vegan! Calling for brown lentils are packed with protein, fiber, thiamine, folate, iron, phosphorus, zinc, copper, manganese, pantothenic acid, and vitamin B6.
A cross-sectional study found that higher blood manganese levels are associated with a lower risk of depression in women and other subgroups.
Ingredients + Notes
Whether it is soup season or not, this cozy vegan soup uses flavorful plant-based ingredients.
- Vegetable Bouillon: Creates a flavorful, nourishing base that complements and carries the other ingredients.
- Lasagna Noodles: Let’s be honest, this soup would just be a vegetable soup without the lasagna noodles. These are my favorite gluten-free lasagna noodles.
- Vegan Ricotta: Adds a creamy, indulgent finish, reminiscent of the cheesy layer of classic lasagna.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions + Variations
This gluten-free lasagna soup recipe is one of my favorite soups. If you’d like to make some alterations, here are my recommendations.
- Oil: This recipe calls for avocado oil, but I always recommend using whatever cooking oil you have on hand, whether it be olive or coconut oil.
- Broth: I use veggie bouillon because I always have it on hand, but you could easily also use veggie broth.
- Pasta: Switch it up with a different pasta if you don’t have access to traditional lasagna noodles. Opt for mafalda pasta instead of regular gluten-free lasagna noodles to maintain the lasagna feel with its ribbon-like shape, offering a similar texture and quicker cooking time.
- Italian Seasoning: If you don’t have the individual spices called for in this easy recipe, opt for the same amount of Italian seasoning. Easy peasy.
- Fresh Herbs: Fresh herbs are always an excellent choice over dried herbs. Fresh basil, parsley, oregano, and thyme are packed with flavor and are a great choice for this delicious lasagna soup.
- Marinara Sauce: If you don’t have tomato paste or cans of diced tomatoes, a can of marinara sauce will work in a pinch.
How To Make Lasagna Soup
For the best dairy-free lasagna soup, follow these instructions for the best results.
- Heat a large Dutch oven over medium heat and add avocado oil. Add the onions and garlic and sauté for 5-6 minutes, stirring occasionally.
- Stir in the zucchini and yellow summer squash and cook for another 5-6 minutes.
- Stir in tomato paste, spices, herbs, and salt and sauté for another 2 minutes.
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- Pour in water, bouillon, and diced tomatoes. Bring soup to a boil.
- Reduce to a simmer, add in lasagna noodles and lentils, and cook for 15-20 minutes, stirring occasionally.
- Serve soup with a dollop of vegan ricotta cheese on top.
Servings Ideas
Take your filling bowl of vegan lasagna soup and top it with vegan cheese and fresh herbs. Yum!
Toppings
- Cheese: This delicious recipe calls for a dollop of ricotta cheese (vegan). However, melty cheese, such as vegan mozzarella cheese or vegan parmesan cheese, is also a great option. Add lots of cheese or a sprinkle. You won’t regret it!
- Fresh Herbs: Fresh basil or parsley are divine, topped on this vegan gluten-free lasagna soup recipe.
Sides
This easy, one-pot lasagna soup recipe is tasty on its own. Here are some recipe pairing ideas, though.
- Garlic Bread: A classic pairing, garlic bread offers a crispy, aromatic counterpoint to the soup’s richness. Brush slices of a baguette with a mix of garlic, olive oil, and herbs, then toast until golden for a delightful crunch and flavor.
- Bruschetta: This Italian appetizer pairs beautifully with lasagna soup that’s meat and dairy-free. It features toasted bread topped with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar. The freshness of the bread contrasts nicely with the hearty soup.
- Salad: A light, fresh salad balances the meal’s flavors. Opt for a mix of leafy greens, cherry tomatoes, cucumbers, and a simple vinaigrette. It adds a crisp, refreshing element, making it a perfect side for the rich and savory soup. This Tomato and Cucumber Salad is also a nice pairing.
- Veggies: Pair this delicious soup with Roasted Asparagus With Rosemary, Easy Canned Green Bean Recipe, or Easy Canned Corn Recipe.
- Mini Lasagna: Call me crazy, but you could serve Mini Lasagna with this comforting soup recipe.
Storage Tips
Store leftover lasagna soup in an airtight container in the refrigerator to maintain freshness. A glass container, such as a jar, is ideal as it can keep food fresher for longer.
FAQ
This vegan gluten-free lasagna soup has 246 calories per serving containing 33 grams of carbohydrates, 11 grams of protein, and 8 grams of fat.
No, there is no heavy whipping cream in this lasagna soup. However, some recipes do contain heavy whipping cream. This recipe is for dairy free lasagna soup that is gluten-free, vegan, and oh-so delicious!
Lentils, mushrooms, chopped nuts, or textured vegetable protein are excellent meat substitutes adding protein and dimension to the soup. This recipe for gluten-free lasagna uses brown lentils instead of meat so it is entirely vegan.
More Vegan Soup Recipes
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Recipe
Dairy-Free Lasagna Soup
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion , large diced
- 5 cloves garlic , minced
- 1 zucchini, small thinly sliced
- 1 yellow summer squash, small thinly sliced
- 2 teaspoons basil, dried
- 2 teaspoons oregano, dried
- 1 teaspoon parsley, dried
- 1 teaspoon thyme, dried
- 1/4 teaspoon red pepper, flakes
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon salt, to taste
- 2 tablespoons tomato paste
- 6 cups water + vegetable bouillon
- 2 14.5- ounce tomatoes, diced cans
- 1/2 cup brown lentils
- 6-8 lasagna noodles, broken
- 1 cup vegan ricotta
Instructions
- Heat a large Dutch oven over medium heat and add avocado oil. Add the onions, garlic, and sauté for 5-6 minutes, stirring occasionally.
- Stir in the zucchini and yellow summer squash and cook for another 5-6 minutes.
- Stir in tomato paste, spices, herbs, and salt and sauté for another 2 minutes.
- Pour in water, bouillon, and diced tomatoes. Bring soup to a boil.
- Reduce to a simmer, add in lasagna noodles and lentils, and cook for 15-20 minutes, stirring occasionally.
- Serve soup with a dollop of vegan ricotta cheese on top.
Notes
Nutrition
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Reference
Jiang, S., Sun, M., Zhou, X., Xu, Y., Ullah, H., Niu, X., Feng, C., & Gao, Q. (2023). Association between blood manganese levels and depressive symptoms among US adults: A nationally representative cross-sectional study. Journal of affective disorders, 333, 65–71. https://doi.org/10.1016/j.jad.2023.04.032
