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All the cozy lasagna vibes-in one pot, no layering required.
This Instant Pot Vegetarian Lasagna Soup is a one-pot wonder packed with bold lasagna flavor-no layering, no oven, and no ricotta needed. It's fast, satisfying, and made entirely from pantry staples like lentils, diced tomatoes, and broken lasagna noodles.

As a longtime home cook and Instant Pot fan, I love how this recipe delivers comfort food in under 30 minutes with minimal cleanup. It's perfect for busy weeknights, meal prep, or when you’re craving something hearty and meatless without the extra steps. If you loved my Easy Lasagna Soup recipe, then you’ll love this Instant Pot Vegetarian version.
Table of Contents
- Recipe At A Glance
- Why You'll Love This One-Pot Soup
- Ingredient Notes and Substitutions
- How To Make This Instant Pot Lasagna Soup
- Recipe Tips and Troubleshooting
- Variations and Add-Ins
- What to Serve With It
- Frequently Asked Questions (FAQs)
- More One-Pot Recipes to Try
- More Instant Pot Soup Recipes
- Share Your Thoughts
- Recipe
- Reviews
Recipe At A Glance
- Ready In: 30-35 minutes
- Type: One-pot vegetarian soup
- Main Ingredients: Lentils, lasagna noodles, tomatoes, vegetable broth
- Diets: Vegetarian, gluten-free optional, vegan adaptable
- Serves: 6
- Freezer-Friendly: Yes
- Reheats Well: Definitely
- Great For: Weeknight dinners, meal prep, cozy lunches

Why You'll Love This One-Pot Soup
- One-pot meal - No extra pans, no mess
- Packed with pantry staples - Lentils, noodles, and canned tomatoes
- Instant Pot beginner-friendly - Easy pressure cook method
- Naturally vegetarian - No meat, no ricotta
- Budget-friendly - Makes a big batch without breaking the bank
- Meal prep-friendly - Makes great leftovers or freezer meals
- Customizable - Add veggies, cheese, or spice it up (see variations)
Ingredient Notes and Substitutions

- Olive oil: For sautéing the onion
- Onion: Adds flavor and aroma-finely chopped works best
- Brown lentils: Hearty and hold their shape in pressure cooking
- Oregano and garlic powder: Simple seasonings with big flavor
- Diced tomatoes: One 14-ounce can-adds classic lasagna taste
- Tomato paste: Rich and thickens the broth
- Vegetable broth: The base of the soup-use 4 cups, or add 1 extra cup for a thinner soup
- Lasagna noodles: Break into small pieces before adding
- Mozzarella (optional): Garnish with fresh mozzarella or vegan cheese if desired
See the recipe card below for the full list of ingredients with the quantities.
How To Make This Instant Pot Lasagna Soup

- Chop the onions.
- Gather all the ingredients.
- Press the “Sauté” button on the Instant Pot. Add olive oil. Once hot, add the onion and sauté until translucent, about 3 to 4 minutes.
- Press “Cancel,” then add the remaining ingredients in the following order: brown lentils, oregano, garlic powder, diced tomatoes, tomato paste, vegetable broth, and broken lasagna noodles. Do not stir.
- Close and lock the lid. Set the valve to “Sealing” and cook on High Pressure for 6 minutes. When finished, do a quick release. Carefully open the lid and stir the soup.
- Serve hot and garnish with fresh mozzarella or your favorite vegan cheese.
Recipe Tips and Troubleshooting
How to Prevent Burn Notice
- Deglaze the pot after sautéing-use a splash of broth and scrape with a wooden spoon
- Add the tomato paste and diced tomatoes last, and don't stir them in
- Avoid thick sauces or stirring dense ingredients on the bottom
Can I Use No-Boil or Gluten-Free Noodles?
- Yes. No-boil noodles work well-just reduce cook time by 1 minute
- Gluten-free noodles may vary-check texture after pressure release
Best Cook Time for Noodles in Instant Pot Lasagna Soup
- Standard noodles: 6 minutes + quick release
- No-boil noodles: 5 minutes
- Gluten-free noodles: 4 to 5 minutes depending on the brand
Storing and Reheating
- Store leftovers in the refrigerator for up to 5 days
- Freeze in airtight containers for up to 3 months
- Reheat with a splash of broth to loosen the soup before warming

Variations and Add-Ins
This soup is delicious as-is, but feel free to mix things up:
- Add veggies: Stir in spinach, kale, zucchini, mushrooms, shredded carrots, corn, or peas after cooking
- Make it creamy: Stir in dairy-free ricotta, cashew cream, or a splash of unsweetened plant-based milk
- Spice it up: Add red pepper flakes, smoked paprika, or Italian seasoning to taste
- Make it vegan: Omit mozzarella garnish or use vegan cheese
- Thinner soup: Add 1 extra cup of broth for a looser texture
What to Serve With It
- Garlic Bread Sticks or toasted ciabatta
- Green salad with balsamic vinaigrette
- Roasted vegetables like carrots or zucchini
- A glass of wine or sparkling water
Frequently Asked Questions (FAQs)
Yes, and in fact, this recipe is designed without ricotta. It's still rich and flavorful on its own.
Absolutely. Everything cooks right in the Instant Pot-no need for extra pots or pans.
Yes. Let it cool completely before freezing. It reheats beautifully with a splash of broth.
It can be-just use gluten-free lasagna noodles.
Yes. Sauté the onion, then simmer all ingredients in a large pot until lentils and noodles are cooked. Stir occasionally and watch liquid levels.

More One-Pot Recipes to Try
- Instant Pot Black Beans
- Instant Pot Refried Beans
- Mexican Goulash (Vegetarian Option)
- Easy Huevos Rancheros
More Instant Pot Soup Recipes
- Instant Pot Tomato Soup
- Instant Pot Creamy Corn Chowder
- Instant Pot Split Pea Soup
- Italian Wedding Soup
Share Your Thoughts
Tried this Instant Pot Vegetarian Lasagna Soup? Leave a comment or tag @FlavorMosaic on Instagram or Facebook. I'd love to hear how you made it your own.
Recipe
Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- ¾ cup dry brown lentil
- 2 tbsp oregano
- 2 tbsp garlic powder
- 1 14-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 4 cups vegetable broth
- 8 lasagna noodles (broken in small pieces)
- Fresh mozzarella for garnish (optional)
Instructions
- Press the "Sauté" button on the Instant Pot, and add olive oil, when hot add the onion and cook until the onion is translucent about 3 or 4 minutes.1 Tbsp olive oil, 1 onion
- Press "Cancel" and add the rest of the ingredients, except for the fresh mozzarella.¾ cup dry brown lentil, 2 tbsp oregano, 2 tbsp garlic powder, 1 14-ounce can diced tomatoes, 1 6-ounce can tomato paste, 4 cups vegetable broth, 8 lasagna noodles
- Close and lock the lid, and place the valve in the "Sealing" position. Press "Manual" or "Pressure Cook" and cook on high pressure for 6 minutes. It takes about 15 minutes before the pressure builds. When the pressure cooking is finished, do a quick release, or release the pressure quickly.
- Open the lid and stir the soup.
- Serve in individual soup bowls and garnish with fresh mozzarella or vegan cheese for a vegan option.







Kristin says
Awesome recipe! I used TVP instead of the lentils as this is what I had on hand. This will be in the go-to rotation for a quick weeknight meal.
Michele says
Hi Kristin,
I’m glad you liked the recipe. Thanks for letting us know that the recipe works well with TVP – textured vegetable protein.
Thanks,
Michele