• Skip to main content
  • Skip to primary sidebar

Home-Cooked Roots

menu icon
go to homepage
  • Recipes
  • Subscribe
  • 💛 Favorites
  • Fall Recipes
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • 💛 Favorites
    • Fall Recipes
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Plant-Based Slow Cooker Recipes

    Slow Cooker Lasagna Soup (meatless)

    Published: Nov 26, 2022 · Modified: May 10, 2023 by Nicolette · This post may contain affiliate links. By browsing this website, you agree to our privacy policy and terms of use.

    298 shares
    Jump to Recipe

    This slow cooker lasagna soup is the perfect high-protein vegetarian and vegan soup to warm you up in the colder months. It’s made with no-boil lasagna in one-pot and can be customized with your favorite vegetables. Gluten-free and Instant Pot options included!

    Two bowls of lasagna soup.

    I’m a huge fan of classic Italian lasagna and love it just as much in soup form! It’s so warm, comforting and delicious! Pair it with my Vegan Cheesy Garlic Bread (Pull Apart Bread!) or Vegan Garlic Bread and it might be my favorite meal!

    Whether you make this recipe in the pressure cooker or slow cooker, there’s no need to pre-boil the lasagna sheets. A true one-pot lasagna soup either way!

    TABLE OF CONTENTS show
    1 Why Your Family will Love This Lasagna Soup
    2 Ingredients You’ll Need
    3 How to Make Lasagna Soup
    4 Add ins and Variations
    5 Expert Tips and Tricks
    6 Storage Instructions and How to Freeze
    7 More Healthy Soup Recipes You May Enjoy
    8 Slow Cooker Lasagna Soup Recipe (Vegan)

    Why Your Family will Love This Lasagna Soup

    • Quick and easy. All the delicious flavors of oven baked, layered lasagna, without the work or prep time!
    • 1-pot recipe. This lasagna soup is made using no-boil lasagna sheets. Everything cooks directly in the slow cooker or Instant Pot. The perfect dump-and-go recipe for busy families.
    • Made dairy-free and vegan. Homemade vegan tofu ricotta helps emulate the cheesy flavors of traditional lasagna without requiring dairy cheese.
    • High-protein vegetarian lasagna soup. This lasagna is meatless, but still packs 22 grams of protein per serving. Red lentils and mushrooms are the perfect substitutes for ground beef in a traditional ragù lasagna.

    Ingredients You’ll Need

    Ingredients needed to make lasagna soup.
    • spices – In addition to garlic and onion powder, I used a blend of dried basil, oregano, and parsley for a homemade Italian seasoning. Substitute 1 tablespoon of a pre-made Italian seasoning.
    • miso paste – I love using miso paste to give meals depth and umami. Highly recommend it if you can find it. It’s also a healthier, plant-based substitute for table salt! Either the white miso paste or red miso paste will work well here.
    • vegan Worcestershire sauce – Another great ingredient for umami flavor. Annie’s makes my favorite vegan version.
    • cremini mushrooms – Great substitute for beef. Can be left out all together if you’re not a mushroom fan.
    • red lentils – Adds protein and makes this lasagna hearty! They melt perfectly into the tomato sauce!
    • tomato paste and crushed tomatoes – Crushed tomatoes and tomato paste are usually cheaper than marinara sauce and develop so much flavor over 8 hours in the slow cooker.
    • vegan beef broth – Can be substituted with vegetable broth, but vegan beef broth is great here!
    • no-boil lasagna sheets – Prevents the need to precook your noodles! Most are vegan, just watch out for egg!

    How to Make Lasagna Soup

    4 step by step photos showing how to whisk the broth and put the ingredients in the slow cooker bowl.
    1. Whisk together the broth. In a large bowl or directly in the slow cooker, whisk miso paste, Worcestershire sauce and tomato paste into 5 cups warm vegan beef broth until fully incorporated. This helps ensure the tomato paste and miso paste fully mix into the lasagna soup broth and no clumps sink to the bottom.
    2. Mix ingredients into the slow cooker. Add the oil, crushed tomatoes, dried red lentils, sliced mushrooms, spices.
    Ingredients stirred together in crockpot.
    1. Add the broth overtop (unless already whisked in the slow cooker). Stir to combine until evenly distributed and the red lentils are well submerged in the liquid.
    2. Slow cook on low. For best results and flavor, set the slow cooker on low and cook for 8 hours. If shorter on time, set the slow cooker to high for 4 hours.
    Lasagna noodles added to the crockpot.
    1. Add the lasagna sheets. When the lasagna soup has 20-25 minutes left to cook, break lasagna sheets into smaller pieces and stir into soup. Simmer noodles until al dente, about 20-30 minutes.
    2. Serve warm. Serve slow cooker lasagna soup immediately with a dollop of tofu ricotta, vegan mozzarella cheese shreds, nutritional yeast, red chili flakes, and fresh basil, if desired.

    Add ins and Variations

    • Instant Pot Variation: Full instructions in the recipe card below on how to make this healthy lasagna soup in the Instant Pot. This is a great option if you are super short on time and can be close by to quick-release the pressure.
    • Gluten-free option: You can substitute the no-boil wheat lasagna sheets with gluten-free, but they will need to be cooked separately. They don’t cook through very well in the soup – they are a bit gummy. My favorites are the brown rice lasagna sheets by Jovial foods.
    • Lower-sodium option: Vegan beef broth can be very salty, depending on the brand. If you are sensitive to sodium or prefer a less salty lasagna soup, use low sodium vegetable broth or use 1-2 cups of water in place of some of the beef broth.
    • Add vegetables: I will often make this lasagna soup recipe to use up any leftover vegetables in the fridge. In addition to the 8 ounces of cremini mushrooms, you can add up to 4 cups of additional vegetables. Chopped butternut squash, sweet potatoes, bell pepper, and carrots are all delicious here. Your lasagna soup will be chunkier, but still saucy and soup like.
    • No mushrooms option: If you don’t like mushrooms, substitute them with another vegetable, like any of the above listed or one of your favorites!
    • Tofu ricotta substitution: I always use my super easy homemade tofu ricotta to top this lasagna soup, but feel free to opt for a store-bought vegan ricotta! Kite Hill and Tofutti both make a store-bought ricotta that are dairy-free.
    Overhead of bowl of lasagna soup with garnish.

    Expert Tips and Tricks

    • Don’t skip the whisking. If you just add the miso paste and tomato paste in, it sinks to the bottom of the slow cooker and won’t flavor the lasagna soup properly.
    • How to avoid the burn warning on Instant Pot. If cooking in the Instant Pot, be sure to add the ingredients in the specific order listed in the recipe instructions. This will prevent the lasagna, lentils and tomatoes from burning to the bottom of the pot.

    Storage Instructions and How to Freeze

    This slow cooker lasagna soup will keep for up to 5 days in the fridge or in the freezer for up to 2 months.

    To freeze, allow the lasagna soup to cool completely, then freeze in individual servings using Souper cubes. I like to use the 2 cup individual serving cubes. This allows you to defrost an individual serving and makes it quicker to thaw.

    Defrost in the refrigerator until completely thawed, then reheat leftovers in the microwave. Avoid over-heating – this can cause the lasagna sheets to overcook and become too soft!

    Soup bowls with garnish.

    More Healthy Soup Recipes You May Enjoy

    • Large pot of pumpkin soup with ladle.
      Vegan Cauliflower and Pumpkin Soup Recipe (Easy!) 
    • Creamy Vegan Tomato Soup with Roasted Red Peppers
    • Pot of mushroom soup with ladle of soup in gray ladle.
      Vegan Cream of Mushroom Soup (Gluten, Oil Free)
    • Vegan Leek and Potato Soup

    [popout_newsletter]

    Overhead of bowl of lasagna soup with garnish.

    Slow Cooker Lasagna Soup Recipe (Vegan)

    This slow cooker lasagna soup is the perfect high-protein vegetarian and vegan soup to warm you up in the colder months. It's made with no-boil lasagna in one-pot and can be customized with your favorite vegetables. Gluten-free and Instant Pot options included!
    4.89 from 9 votes
    Prep Time: 20 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Servings: 6 servings
    Print Recipe Pin Recipe Rate this Recipe

    What You’ll Need

    • Slow Cooker
    • 6 Qt. Instant Pot
    • Measuring Cups and Spoons
    • Whisk
    • Freezer Souper Cubes

    Ingredients

    LASAGNA SOUP

    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon miso paste
    • 1 tablespoon vegan Worcestershire sauce
    • 8 ounces crimini mushrooms - sliced or diced
    • 1 cup red lentils - rinsed and drained
    • 1 (6 ounce) can tomato paste
    • 2 (15 ounce) cans crushed tomatoes (no salt added) - can substitute one large 28 ounce can
    • 4-5 cups vegetable broth - substitute low sodium vegan beef broth, if desired
    • 8-10 sheets lasagna - uncooked

    For Serving (optional)

    • tofu ricotta
    • vegan cheese shreds
    • basil
    • red chili flakes
    • nutritional yeast
    Prevent your screen from going dark

    Instructions

    Slow Cooker Instructions

    • In a large bowl or directly in the slow cooker bowl, whisk miso paste, Worcestershire sauce and tomato paste into 5 cups warm vegetable broth until fully incorporated. This helps ensure the flavors are fully mixed into soup and there are no clumps.
    • Add all ingredients except for lasagna sheets and tofu ricotta to slow cooker pot.
    • Set slow cooker to 4 hours on high or 8 hours on low (8 hours makes a thicker, richer tasting sauce).
    • When lasagna soup has 20-25 minutes left to cook, break lasagna sheets into smaller pieces and stir well into soup (the smaller you break them, the less likely they are to stick together). Simmer noodles until al dente, about 20-30 minutes.
    • If desired, sprinkle vegan mozzarella shreds on top of the soup in last 10 minutes and allow to melt on top of lasagna soup just before serving.
    • Serve immediately while warm with a dollop of tofu ricotta, vegan mozzarella cheese shreds, nutritional yeast, red chili flakes, and fresh basil, if desired.

    Instant Pot Instructions

    • In a large bowl or directly in the Instant Pot, whisk the miso paste, Worcestershire sauce and tomato paste into 4 cups warm vegan beef broth until fully incorporated. This helps ensure the flavors are fully mixed into soup and there are no clumps.
    • In the following order, add the ingredients to the Instant Pot: Vegan beef broth mixture, mushrooms, red lentils, spices, and crushed tomatoes. Do not mix.
    • Break lasagna sheets into thirds and layer on top of crushed tomatoes. Press them in slightly until just submerged. Again, do not mix.
    • Add the lid, and cook on manual high pressure for 6 minutes. Make sure the valve is set to seal.
    • Once Instant Pot has cooked at high pressure for 6 minutes, manually release pot pressure.
    • If desired, sprinkle vegan mozzarella shreds on top of the cooked soup and add the lid back on for 5-10 minutes to allow the cheese to melt.
    • Serve immediately with a dollop of tofu ricotta, nutritional yeast, red chili flakes, and fresh basil, if desired.

    Storage

    • Once soup has cooled to room temperature, transfer to storage containers and store in refrigerator for 3-5 days.

    How to Freeze

    • Freeze uncooked: Into a large gallon-sized freezer bag, add the dried basil, oregano, garlic powder, onion powder, vegan Worcestershire, sliced mushrooms, red lentils, tomato paste, and crushed tomatoes. Seal tightly, removing as much excess air as possible. Squish the ingredients around in sealed bag until combined. Freeze flat for up to 3 months.
      When ready to cook, dump contents of bag into the slow cooker frozen and add in 5 cups of broth. Add lasagna sheets with 30 minutes left to cook.

    Recipe Notes

    • Lower sodium version: Vegan beef broth can be very salty, depending on the brand. If you are sensitive to sodium or prefer less salt, use 2-3 cups vegan beef broth, 1-2 cups water.
    • Adding vegan beef: I’ve made this lasagna soup before with an additional 12-16 ounces vegan ground beef. If doing so, brown the ground beef in 1 tablespoon of oil in a large skillet until cooked through and crispy before adding it to the slow cooker bowl.
    • Turn off slow cooker or Instant Pot immediately after cooking to prevent lasagna from overcooking. 
    • If cooking in the Instant Pot, be sure to add the ingredients in the specific order listed. This is to prevent the lasagna, lentils and tomatoes from burning to the bottom of the pot.
    • I prefer making this soup in the slow cooker on low as it really allows the marinara to develop best flavor. 
    Jump to Recipe
    Bowl of lasagna soup with garnish.
    👉 Send this recipe to your email inbox! 📨
    Enter your name and email and get this recipe sent straight to your inbox! Plus, you’ll get new recipes and resources from me every week.
    Please enable JavaScript in your browser to complete this form.
    Loading

    Nutrition

    Calories: 385kcal | Carbohydrates: 66g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Sodium: 1032mg | Potassium: 1182mg | Fiber: 14g | Sugar: 12g | Vitamin A: 782IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 6mg

    Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

    Course: Main Course
    Cuisine: Italian/American
    Author: Nicolette Wax

    Photography by: Baking-Ginger Studios

    This recipe was originally published on June 12, 2021 and has been republished on November 26, 2022 to include new recipe photos, helpful tips, add-ins and variations, and freezer instructions. The original recipe remains the same.

    More Fall Recipes

    • 4 photos of recipes that would pair well with pumpkin soup with overlay text that says '47 Cozy Recipes to serve with Pumpkin Soup.'
      What to Serve with Pumpkin Soup (47 Ideas!)
    • Easy Butternut Squash Soup Recipe
    • Crockpot Stuffed Pepper Soup (Vegetarian)
    • Bowl of taco soup garnished with sour cream, cheese and cilantro.
      Healthy Crockpot Taco Soup
    298 shares

    Reader Interactions

    Comments

    1. Nancy

      December 15, 2022 at 9:59 am

      I have read in various posts when using miso to flavor a dish cooking. That should be added at the end just before serving. When cooked for long periods of time the integrity and the nutrients from miso is broken down.

      Reply
      • Nicolette

        December 15, 2022 at 12:50 pm

        That is a great tip, Nancy. Thank you!

        Reply
    2. Charles

      December 02, 2022 at 9:49 pm

      4 stars
      Now your Slow Cooker Lasagna Soup recipe is unique and healthy and that makes it a keeper! Thanks for sharing!

      Reply
      • Nicolette

        December 05, 2022 at 8:16 pm

        Thank you for the feedback!

        Reply
    3. MacKenzie

      December 02, 2022 at 8:41 pm

      5 stars
      This is amazing. My family loved this perfect recipe. Adding to my monthly rotation.

      Reply
      • Nicolette

        December 05, 2022 at 8:16 pm

        Yay, love hearing this!

        Reply
    4. Jamie

      December 02, 2022 at 5:50 pm

      5 stars
      This was just the thing to make on a cold winter day. The flavors were so outstanding and comforting!

      Reply
      • Nicolette

        December 05, 2022 at 8:16 pm

        Ah, I am so glad! Thank you, Jamie!

        Reply
    5. Anjali

      December 02, 2022 at 5:10 pm

      5 stars
      We made this soup for dinner tonight and it was delicious! I loved that it was a slow cooker recipe so I could set and forget it, and my whole family devoured it and went back for seconds!

      Reply
      • Nicolette

        December 05, 2022 at 8:16 pm

        Thank you for sharing! Glad you enjoyed it!

        Reply
    6. Sara Welch

      December 02, 2022 at 5:01 pm

      5 stars
      I love soup season for recipes just like this one! Enjoyed this for dinner tonight and it was a savory success; my whole family loved it!

      Reply
      • Nicolette

        December 05, 2022 at 8:17 pm

        Yes! Always the best when the whole family loves it.

        Reply

    Add a Comment 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

    Nicolette in kitchen leaning on kitchen island.

    Hey! I'm Nicolette. Here you'll find a collection of plant-based recipes that are quick to make, use affordable ingredients, and fit into a busy lifestyle.

    More about me →

    Newest Posts

    • Collage of 4 images of recipes using plant-based protein powder.
      37 Plant-Based Protein Powder Recipes 
    • Caraway cookware set in standing storage.
      Is Caraway Cookware Worth the Cost in 2023? An Honest Review
    • Lentil Sloppy Joes
    • Two assembled sandwiches on a cutting board with extra cilantro lime sauce.
      Easy Vegan Tortas
    • Two jars of chia pudding with coconut whip and cinnamon sticks.
      Pumpkin Chia Pudding
    • Sauce in a bowl on a spoon.
      5-Minute Creamy Cilantro Lime Sauce

    Healthy Vegan Soups

    • Slow Cooker Lasagna Soup (meatless)
    • Vegan Leek and Potato Soup
    • Creamy Vegan Tomato Soup with Roasted Red Peppers
    • Large pot of pumpkin soup with ladle.
      Vegan Cauliflower and Pumpkin Soup Recipe (Easy!) 
    • Chowder in white bowls.
      The Best Vegan Corn Chowder
    • Pot of mushroom soup with ladle of soup in gray ladle.
      Vegan Cream of Mushroom Soup (Gluten, Oil Free)

    Instant Pot Favorites

    • Bowl of refried black beans.
      Easy Refried Black Beans from Scratch (Instant Pot!)
    • Bowl of vegan beef stew with wine and crusty bread.
      Vegan Beef Stew
    • Collage of 4 Instant Pot recipes that use lentils with text graphic that says 30+ Instant Pot Lentil Recipes.
      30+ Vegan Instant Pot Lentil Recipes
    • Instant Pot Lentil Tacos
    • Instant Pot Red Beans and Rice (Vegetarian)
    • Bowl of green lentils with spoon.
      How to Cook Lentils in Rice Cooker

    Quick and Easy Vegan Appetizers

    • Collage of 4 BBQ recipes for vegans.
      43 Vegan BBQ Recipes
    • Frozen Air Fryer Onion Rings
    • Bowl of crispy air fryer Brussels sprouts with a spoon.
      Crispy Air Fryer Brussels Sprouts
    • Sweet potato wedges garnished with herbs.
      Air Fryer Sweet Potato Wedges
    • Collage of 4 Silken Tofu recipes with text that says "39 Ways to Use Silken Tofu."
      39 Silken Tofu Recipes
    • Collage of vegetarian pigs in a blanket, vegan cheese ball, vegan spinach artichoke dip and stuffed mushrooms to showcase 31+ Vegan appetizers recipes.
      31+ Easy Vegan Appetizers for a Crowd

    Footer

    ↑ back to top

    Read Our Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Keep In Touch

    • Subscribe
    • Follow on Instagram
    • Follow on Facebook
    • Follow on Pinterest

    About

    • Contact me
    • About

    As an Amazon Associate and ShopStyle Affiliate, I earn from qualifying purchases.

    Copyright © 2022 Home-Cooked Roots, LLC

    ”Copyright© 2023 · homecookedroots.com ·