Serves 6
Too lazy/busy/efficient to make lasagna? This vegan lasagna soup has all the flavors you’re craving — rich tomatoey broth, broken lasagna noodles, briny black olives, wilted kale, and dollops of my almond ricotta on top — without any of the layering and baking and “why is this taking two hours” of actual lasagna. It’s a one pot wonder and it’s on your table in under an hour.
The bolognese here is built on lentils, not store-bought fake meat. Brown or green lentils simmer in the broth and release their natural juices, giving the whole soup a rich, meaty body. The base starts with onion, celery, and red bell pepper sautéed until caramelized, then garlic and — here’s the move — nutritional yeast toasted right in with the dried herbs. That toasted nooch trick gives everything a savory, nutty, cheesy depth before you even add the tomatoes.
Then it’s fire-roasted diced tomatoes, a good squeeze of tomato paste for concentration, and those olives doing their salty, briney thing in the background. Break up your lasagna noodles, throw them right in the pot, and let everything cook together. Stir in the kale, finish with a handful of fresh basil, and top each bowl with vegan ricotta. That’s it. Deconstructed lasagna, no drama.
You can make the lasagna while the stew is simmering, but storebought vegan ricotta is yummy, too. I have a million ricotta recipes in my cookbooks, too, so try one of those.
This recipe is from the beef stew chapter of Fake Meat.
Lasagna Soup FAQ
What kind of lentils should I use? Brown or green lentils are what you want here. They hold their shape and give the soup that meaty, bolognese texture. Don’t use red lentils, they’ll dissolve into mush and you’ll lose all the body. And french lentils won’t mush up enough. Brown or green is the Goldilocks of lentils.
Can I use store-bought vegan ground beef instead of lentils? You can, but the lentils are honestly better here. They simmer in the broth and build flavor from the inside out in a way that pre-made crumbles just don’t. If you do go store-bought, brown them first, then add them toward the end so they don’t get mushy.
What does toasting the nutritional yeast do? It deepens the flavor. Raw nooch is fine, but when you toast it with the dried herbs for a minute or two, it gets this savory, almost parmesan-like thing going on that elevates the whole pot. Don’t skip this step.
What kind of kale should I use? Curly or Russian kale, something rugged that can hold up to simmering. If you’ve got lacinato (Tuscan) kale, add it at the very end with the basil so it doesn’t wilt toooo much.
Can I use a different green? Spinach works if you prefer, but add it at the very end since it wilts in seconds. Kale is better here because it keeps some texture in the soup.
What kind of lasagna noodles work best? Regular lasagna noodles, broken into roughly 3-inch pieces. Don’t use no-boil noodles — they have a weird taste and texture in soup. Gluten-free lasagna noodles work great if you need them.
Can I use a different pasta shape? Sure. Mafalda is basically mini lasagna noodles and works perfectly. Pappardelle, broken penne, or rigatoni are all fine. You just want something sturdy that won’t fall apart.
The soup got really thick after sitting. Is that normal? Totally normal. The noodles and lentils keep absorbing broth. Just add a splash of water or broth when you reheat and it’ll loosen right back up.
Can I make this ahead? You can, but the noodles will keep soaking up liquid. If you’re meal prepping, cook the noodles separately and add them when you’re ready to eat. The soup base without noodles keeps beautifully for 4–5 days in the fridge.
Can I freeze this? Freeze the soup without the noodles. The lentil bolognese base freezes great for up to 3 months. Cook fresh noodles when you reheat.
Do I need the ricotta? You don’t need it, but those creamy dollops on top of the hot soup are really what make this feel like lasagna and not just… lentil soup with noodles. There’s a ricotta recipe linked in the post, there are lots of recipes in my cookbooks, or grab your favorite store-bought brand.
Lasagna Soup With Lentil Bolognese
Ingredients
Main
- 1 medium yellow onion, cut into small dice
- 2 ribs celery, thinly sliced
- 1 red bell pepper, seeded and diced
- 2 tablespoons olive oil
- 1 teaspoon salt plus a big pinch
- 8 cloves garlic, minced
- 2 tablespoon nutritional yeast flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Several grinds freshly cracked black pepper
- 4 cups vegetable broth
- 3/4 cup dried brown or green lentils
- 1 (28-ounce) can fire-roasted diced tomato
- 1/2 cup tomato paste
- 1/2 cup pitted black olives, sliced in half
- 8 ounces kale, chopped
- 8 ounces lasagna noodles
- 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish)
For the toppings
- Vegan ricotta (homemade or prepared)
- 1 cup sliced black olives
- Red pepper flakes
- 1/2 cup loosely packed fresh basil leaves
Instructions
- Preheat a 6-quart pot over medium-high heat. Sauté the onion, celery, and bell pepper in the oil with a big pinch of salt for 8 to 10 minutes, until the onion is lightly browned.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the nutritional yeast, thyme, oregano, red pepper flakes, and 1 teaspoon salt and toss to coat the veggies, letting the nutritional yeast toast a bit, for 2 minutes or so. Grind in fresh black pepper.
- Add the broth and scrape the bottom of the pan with a wooden spatula to deglaze. Stir in the lentils. Cover and bring to a boil. Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, 20 to 30 minutes.
- Add the diced tomato, tomato paste, olives, and kale. Bring to a boil, letting the kale wilt. Break the lasagna noodles up into about 3-inch pieces and stir them in. Cook until the pasta is tender, about 20 minutes. Stir occasionally and add a little water if things start to look too thick.
- When the pasta noodles are cooked, dinner is ready! Stir in the fresh basil to wilt. Taste for salt and seasoning. Let sit for about 10 minutes so that the flavors can marry. Scoop into bowls, garnish with dollops of ricotta, the sliced olives, red pepper flakes, and more fresh basil.
Thanks so much for this delicious recipe! I followed your instructions to the letter, and it came together perfectly, just you said. I also used your ricotta recipe-so dang good! I’m looking forward to your new cookbook! Cheers, and thanks for everything you do to keep us well-fed and happy.
My son’s favorite meal is lasagna. This delicious stew has all the same flavors and is easier to make. I am adding it to my meal plan rotation. Thanks for the yummy new dish!
the flavor in this was incredible
Made this without the lasagna noodles bc I didn’t have any on hand and it still slapped
I think the ricotta recipe may no longer be linked after the website change. I blitzed some boiled cashews in a food processor with basil, s&p, nooch, and broth, and it goes perfectly with this soup that exceeded my already-high expectations.
AMAZING
So much umami! The toasted nooch base is genius—of course.