Vegan Lasagna Soup

Vegan Lasagna Soup has all the down-to-earth lovability of traditional lasagna but without the layering, baking, and waiting. Your 646 kcal meal will serve up 32g protein in 20 minutes from start to mouth. That’s exactly one of your four portions. Maybe you’ll be able to resist the moment and save all your meals for later. That’s great too! Here we go!

Did you know that Lasagna is not originally from Italy? It’s from Ancient Greece. The word Lasagna comes from the Greek word ‘Laganon’ which was the first well-known pasta. Laganon was made in layers but tasted nothing like Lasagna today. Since then, the ingredients and flavors have evolved dramatically. 

Lasagna Soup

This vegan and gluten-free Instant Pot recipe is so easy to make and has all of the delicious lasagna flavors you know and love, just in a hearty soup form!

Lasagna Soup

How long will Vegan Lasagna Soup last for?

You’re all spiced up and ready to last 3-5 days between the second your Vegan Lasagna Soup hits the fridge and that delicious moment you put it in your mouth. Make sure to seal and store it tightly in a plastic or glass meal prep container. This meal prep idea is one of our favorites: vegan and very delicious!

Can Vegan Lasagna Soup be frozen?

Rest assured you’ll have your best quality Vegan Lasagna Soup from the freezer for 2-3 months. Of course, it will remain safe after that for some time. Imagine taking them wherever you need to go for a comforting meal prep idea to satiate your hunger at just the right time. 

Lasagna Soup

How do you make Vegan Lasagna Soup?

Unlike traditional Vegan Lasagna with its exquisite layering and baking time, this meal prep idea is designed to save all your effort while getting your lunches and mains organized in one easy go. Prep time is 5 minutes and cook time just 15 with Instant Pot to make Vegan Lasagna Soup that’s irresistible.

How to portion Vegan Lasagna Soup?

Vegan Lasagna Soup meal prep is a one-stop-shop for your belly’s bliss, so we recommend a single-compartment container for the win. Use a glass container if you will use an oven for reheating and plastic otherwise. 

Lasagna Soup

More Lasagna meal prep recipes:

Our Lasagna Soup is a vegan meal prep idea. If you’re up for more vegan specialties, jump into:

Other tips for making Vegan Lasagna Soup:

  1. Get plenty of ingredients because you’re going to love Vegan Lasagna Soup so much, you’ll want more!
  2. Swap out Beyond Meat for your favorite veggies for a lower-protein or lower calorie meal prep idea

Lasagna Soup

Lasagna Soup Ingredients:

  • 1 pkg. Beyond Meat Plant-Based Ground (if frozen, use when thawed)
  • 1 pkg. Kite Hill Vegan Ricotta Cheese
  • 24 oz. Jarred Italian Herb Tomato Pasta Sauce (Tomato Basil also works well)
  • 2 C. Veggie Broth/Stock
  • 1 C. Water
  • 1/2 C. Banza Chickpea Fusilli Pasta (or preferred pasta)
  • 1/2 White Onion, diced
  • 3 Garlic Cloves, minced
  • 4 Tbsp. Vegan Parmesan, grated (or Nutritional Yeast)
  • 1 Tbsp. Avocado or Olive Oil
  • 2 Sprigs Fresh Basil Leaves, torn
  • 1/4 tsp. Ground Black Pepper
  • Optional: Red Chili Flakes; Fresh Italian Parsley; Spinach
Meal Prep Containers by Meal Prep on Fleek x Goodcook

Lasagna Soup

Vegan Lasagna Soup

This vegan and gluten-free Instant Pot recipe is so easy to make and has all of the delicious lasagna flavors you know and love, just in a hearty soup form!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: instant pot, Meal Prep, soup, vegan, vegetarian
Servings: 4 meals
Calories: 646kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 package Beyond Meat Plant-Based Ground if frozen, use when thawed
  • 1 package Kite Hill Vegan Ricotta Cheese
  • 24 oz. Pasta Sauce Tomato Basil also works well
  • 2 cups Veggie Broth/Stock
  • 1 cup Water
  • 1/2 cup Banza Chickpea Fusilli Pasta or preferred pasta
  • 1/2 cup White Onion diced
  • 3 Garlic Cloves minced
  • 4 Tbsp. Vegan Parmesan grated (or Nutritional Yeast)
  • 1 Tbsp. Avocado or Olive Oil
  • 2 Sprigs Fresh Basil Leaves torn
  • 1/4 tsp. Ground Black Pepper

Optional:

  • Red Chili Flakes
  • Fresh Italian Parsley
  • Spinach

Instructions

  • Set Instant Pot to sauté mode.
  • Once heated up, add oil, onions, and garlic — sauté for ~2 minutes.
  • Next, add in the plant-based grounds and let sauté ~3-5 minutes — stir occasionally.
  • Pour in pasta sauce, veggie broth, water, and pasta — stir until combined and pasta is submerged. Cover with lid set to sealing and set to Manual Mode on high pressure for 3 minutes, then quick release steam.
  • Top with cheeses, basil, and black pepper.
  • Serve, store, and enjoy!

Nutrition

Serving: 1meal | Calories: 646kcal | Carbohydrates: 24.8g | Protein: 32g | Fat: 47.5g | Fiber: 7.3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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