Ingredients
Equipment
Method
Instant Pot Instructions
- Set the instant pot to the sauté function and cook the onion and garlic, either in a splash of water or with 1 tbsp oil, for 3 minutes until softened and fragrant.
- Add the rinsed lentils, marinara sauce, nutritional yeast, seasonings, and water or broth and stir until combined. Carefully drop in the broken lasagna noodles and fold in until submerged under the liquid.
- Seal the lid, and set it to cook for 5 minutes at high pressure. Once the timer goes off, let it naturally pressure release for 5 minutes, then do a quick release.
- Remove the lid, give the lasagna soup a good stir, turn off the warm function and serve in bowls. Top with fresh basil and vegan parmesan cheese shreds if desired. Enjoy!
Stovetop Instructions
- In a large soup pot sauté the onion and garlic, either in a splash of water or with 1 tbsp oil, for 3 minutes until softened and fragrant.
- Add the rinsed lentils, marinara sauce, nutritional yeast, seasonings, and water or broth and stir until combined. Carefully drop in the broken lasagna noodles and fold in until submerged under the liquid.
- Cover the pot with a lid, bring to a boil, then reduce heat to medium and cook for 12 to 15 minutes, stirring occasionally, until the lasagna noodles are al dente and the lentils are soft and cooked through.
- Give the lasagna soup a good stir and serve in bowls. Top with fresh basil and vegan parmesan cheese shreds if desired. Enjoy!
Video
Notes
Macros per serving (serves 5):
- Calories: 450
- Protein: 24g
- Carbs: 67g
- Fats: 9g
- Fibre: 10g