Slow Cooker Vegan Lasagna Soup

CONNOISSEURUS VEG(5)
Kat: "Loved this recipe, it turned out very tasty. I fo…" Read More
17Ingredients
4Hours
310Calories

Ingredients

US|METRIC
  • 4 1/2 cups vegetable broth
  • 1 onion (medium, diced)
  • 3 garlic cloves (minced)
  • 3/4 cup brown lentils (dried)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 ounces diced tomatoes
  • 14 ounces crushed tomatoes
  • 8 lasagna noodles (broken into pieces)
  • 3 cups spinach leaves (chopped)
  • 1 cup raw cashews (soaked in water 4 to 8 hours, drained and rinsed)
  • 1/4 cup soy milk (unflavored)
  • 1/4 pound extra firm tofu (drained)
  • 4 tablespoons pesto (prepared vegan, to taste)
  • 1 tablespoon lemon juice
  • salt
  • pepper
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    NutritionView More

    310Calories
    Sodium40% DV950mg
    Fat20% DV13g
    Protein33% DV17g
    Carbs12% DV36g
    Fiber48% DV12g
    Calories310Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium950mg40%
    Potassium940mg27%
    Protein17g33%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber12g48%
    Sugars7g14%
    Vitamin A60%
    Vitamin C40%
    Calcium25%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Kat 8 months ago
    Loved this recipe, it turned out very tasty. I followed the soup recipe exactly as it was written and the soup turned out great, full of flavour. The only thing I changed was the cashew cream/cheese. I used quark mixed with basil pesto instead, which made the dish vegetarian (not vegan). Will definitely make this again soon, but next time I will cut the lasagna sheets into thinner strips as just breaking them apart made them too large for my liking and they stuck together in the soup.
    Allen 9 months ago
    Mine came out a bit too acidic, but I also didn’t measure the tomatoes. And I used some fresh, some canned. A little bit of baking soda killed the acidity. Great dish though! The pesto ricotta is amazing!
    Oltmann 9 months ago
    Very tasty. Great texture and filling
    Cynthia Doran 9 months ago
    Turned out great! Added some baby kale with the spinach and used green lentils because they were what I had. I also used brown rice lasagna noodles. Would definitely make again.
    Kristen Raabis a year ago
    Great! I didn’t modify it at all. I would definitely make it again
    Loni Muus 2 years ago
    It turned out great! I agree with everyone else, the ricotta is to die for. The only thing I would make changes to is if you’re not crazy about lentils, I would hold or decrease the amount used. I wasn’t crazy about the amount of lentils in mine so I would use less next time. Other than that, very good and easy recipe!
    Michael Kurland 2 years ago
    Family loved it. So easy to make. I added veggie crumbles at the end with the noodles to make it more filling. Worked great.
    Stephanie R. 2 years ago
    Excellent dish! We liked this a lot and are definitely making this again!
    Steve 2 years ago
    Superb. I will make it again. I did make it vegetarian by using dairy cheese.
    Michelle Lewis 2 years ago
    Delicious I loved the Ricotta too would use that ricotta in other recipes. Healthy and filling.
    Betsy M. 2 years ago
    This was delicious! I followed instructions exactly (maybe a little extra pesto, lemon juice and basil and oregano). I will make this again for sure
    Eliza Mauk 2 years ago
    It was pretty watery so next time I might just put the tomatoes in with the onions and lentils instead of water and just let that cook for 4 hours. Also the noodles didn't cook all the way but that might have just been because they were whole wheat. Otherwise a very good recipe that I will use again!
    Elise Barrus 2 years ago
    delicious and hearty
    Lisa D. 2 years ago
    Absolutely amazing!!! It’s like sitting and eating a healthy bowl of pasta!

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