Slow Cooker Lasagna Soup Vegan (Printable Version)
# What You'll Need:
→ Lasagna Soup
01 -
1 teaspoon dried basil
02 -
1 teaspoon dried oregano
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 tablespoon miso paste
06 -
1 tablespoon vegan Worcestershire sauce
07 -
225g cremini mushrooms, sliced or diced
08 -
200g red lentils, rinsed and drained
09 -
170g tomato paste
10 -
850g crushed tomatoes (no salt added)
11 -
1-1.2L low sodium vegetable broth
12 -
8-10 sheets uncooked lasagna
→ For Serving (Optional)
13 -
Tofu ricotta
14 -
Vegan cheese shreds
15 -
Fresh basil
16 -
Red pepper flakes
17 -
Nutritional yeast
# Step-by-Step Directions:
01 -
In a large bowl or directly in the slow cooker, whisk together miso paste, Worcestershire sauce and tomato paste into 1.2L warm vegetable broth until fully incorporated to prevent clumping.
02 -
Add all remaining ingredients except lasagna sheets and toppings to the slow cooker.
03 -
Set slow cooker to 4 hours on high or 8 hours on low. The longer cooking time produces a thicker, richer tasting sauce.
04 -
When 20-25 minutes of cooking time remains, break lasagna sheets into smaller pieces and stir into soup. Simmer until noodles are al dente, approximately 20-30 minutes.
05 -
If desired, sprinkle vegan mozzarella shreds on top during the final 10 minutes to allow it to melt.
06 -
Ladle into bowls while hot and garnish with tofu ricotta, vegan cheese shreds, nutritional yeast, red pepper flakes, and fresh basil as desired.
# Helpful Notes:
01 -
For lower sodium version, use 500-750ml vegan beef broth mixed with 250-500ml water.
02 -
Optional addition: 340-450g vegan ground beef, browned in 1 tablespoon oil until crispy before adding to slow cooker.
03 -
Turn off heating element immediately after cooking to prevent lasagna from overcooking.
04 -
Store cooled soup in airtight containers for 3-5 days in refrigerator.
05 -
To freeze uncooked, combine all ingredients except broth and pasta in a freezer bag. Freeze flat for up to 3 months, then cook with broth, adding pasta during final 30 minutes.