Vegan Slow Cooker Lasagna Soup

This slow cooker lasagna soup transforms the beloved Italian classic into a comforting, hearty bowl perfect for chilly evenings. The rich tomato broth combines with lentils, mushrooms, and broken lasagna noodles to create all the familiar flavors without the layering hassle.

I created this recipe during a particularly busy season when I still wanted homemade comfort food but lacked time for traditional lasagna assembly. My neighbor actually requested the recipe after smelling it cooking through our shared apartment wall!

Ingredients

• Red lentils provide protein and heartiness while cooking down to create a thick soup base
• Cremini mushrooms add meaty texture and umami depth that makes this soup satisfying
• Miso paste delivers that savory richness typically missing in vegan recipes
• Lasagna noodles broken into pieces give you that authentic lasagna experience in every spoonful
• Vegan Worcestershire sauce adds complex tanginess that balances the tomato acidity
• Crushed tomatoes form the foundation of our soup with their bright flavor

Step-by-Step Instructions

Prepare The Broth Base

Whisking the miso paste, Worcestershire sauce and tomato paste into warm broth ensures even distribution of flavors throughout the soup. Take your time here as the miso especially can form stubborn clumps if not properly incorporated. The warm broth helps these ingredients melt together seamlessly.

Layer The Main Ingredients

Add mushrooms, lentils, spices, and crushed tomatoes to your slow cooker. The layering allows each component to maintain its integrity while still melding together during the long cooking process. The lentils will gradually break down and thicken the broth while the mushrooms release their flavor compounds.

Slow Cook To Perfection

Set your slow cooker for either 4 hours on high or 8 hours on low. The longer cooking time really develops a richer, more complex sauce as the ingredients have time to release their flavors fully. This is perfect for starting before work for a ready dinner when you return home.

Add The Pasta Finish

Break lasagna sheets into smaller pieces and stir them into the soup during the final 20-25 minutes. Breaking them into roughly 2-inch pieces prevents clumping while still giving you that authentic lasagna noodle experience. The noodles will absorb some of the flavorful broth as they cook to al dente perfection.

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My favorite part of this recipe is how the red lentils completely disappear into the broth, creating thickness without anyone realizing they're eating legumes. When my sister who typically avoids anything "healthy" requested seconds, I knew this recipe was a keeper in our family cookbook.

Make-Ahead Freezer Option

This lasagna soup is perfect for meal prepping or stocking your freezer. The freezer preparation method lets you assemble everything except the broth and noodles in advance. Simply combine the dried herbs, Worcestershire, mushrooms, lentils, tomato paste and crushed tomatoes in a freezer bag and store flat. When ready to cook, dump the frozen contents into your slow cooker, add fresh broth, and proceed with the recipe. The mixture will safely keep for up to three months in your freezer without any texture or flavor loss.

Topping Suggestions

The beauty of this lasagna soup lies in its versatility with toppings. For the full lasagna experience, a dollop of tofu ricotta creates that creamy layer reminiscent of traditional versions. Vegan cheese shreds melted on top add stretchy goodness, while nutritional yeast provides a savory, almost parmesan-like finish. Fresh basil brightens the entire dish with its aromatic quality. For heat lovers, red pepper flakes add a welcome kick that cuts through the richness beautifully.

Instant Pot Alternative

While the slow cooker version develops deeper flavor, the Instant Pot method delivers remarkably similar results in a fraction of the time. The layering technique becomes crucial with pressure cooking to prevent scorching. Adding ingredients in the specific order listed creates a protective barrier that keeps tomatoes and pasta from burning on the bottom. The manual pressure release immediately after cooking prevents noodles from overcooking and becoming mushy. This version takes just 6 minutes under pressure plus about 15 minutes to come to pressure.

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Commonly Asked Questions

→ Can I add vegan ground beef to this soup?

Yes! You can add 12-16 ounces of vegan ground beef to enhance the heartiness. Brown it in 1 tablespoon of oil in a skillet until cooked through and crispy before adding it to the slow cooker with the other ingredients.

→ How do I prevent the lasagna noodles from sticking together?

Break the lasagna sheets into smaller pieces before adding them to the soup. The smaller you break them, the less likely they are to stick together. Also, add them only in the last 20-25 minutes of cooking and stir well to separate them.

→ How can I reduce the sodium content in this soup?

To create a lower sodium version, use 2-3 cups of vegan beef broth combined with 1-2 cups of water instead of all broth. Also, ensure you're using no-salt-added crushed tomatoes as specified in the ingredients list.

→ Why is the order of ingredients important for the Instant Pot method?

The specific order (broth mixture first, followed by vegetables, lentils, spices, tomatoes, and lasagna sheets on top) prevents ingredients like lasagna noodles, lentils, and tomatoes from burning on the bottom of the pot, which could trigger the Instant Pot's burn notice.

→ How should I freeze this soup for later use?

For best results, freeze the ingredients uncooked. Combine the herbs, vegan Worcestershire, mushrooms, lentils, tomato paste, and crushed tomatoes in a freezer bag and freeze flat for up to 3 months. When ready to cook, add the frozen contents to your slow cooker with 5 cups of broth, adding the lasagna sheets in the final 30 minutes.

→ What can I substitute for the tofu ricotta?

If you don't have tofu ricotta, you can use store-bought vegan ricotta alternatives, or simply top with additional vegan mozzarella shreds and nutritional yeast for a similar creamy, cheesy effect.