Want a dinner that feels like a million bucks but costs less than ten? This Vegan One-Pot Lasagna Soup is my secret weapon. It gives you all the cozy, cheesy, layered comfort of a classic lasagna without the fuss or the high price tag. If you love the idea of a one-pot lasagna but want a meatier version, you must try this incredible One-Pot Lasagna Soup recipe.
You don’t need expensive ingredients to eat well. I make this soup on repeat because it’s smart, practical, and deeply satisfying. Let’s dig into how you can make a pot of pure comfort without breaking the bank.
Recipe Overview
Here’s the quick look at what you’re making. It’s as simple as it gets.
- Cuisine: Italian-Inspired
- Category: Main Dish Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your wallet. Every choice has a purpose.
First, it’s a one-pot wonder. You save on energy and cleanup. More importantly, we use affordable pantry staples as the base. A can of crushed tomatoes costs far less than a jar of fancy marinara.
We also skip the pricey vegan meat substitutes. Instead, we get protein and texture from brown lentils or crumbled tofu. Both are incredibly cheap and nutritious. The “cheesy” creaminess comes from raw cashews or a can of white beans, not a costly store-bought sauce.
My Tips for Smart Shopping on a Budget
Getting the best price is a skill. Here are my go-to strategies for this soup and beyond.
Buy dried brown lentils in bulk. They are a fraction of the cost of canned. For the cashews, check the bulk bins. You only need a cup, not a whole expensive bag.
Use dried herbs. A jar of dried oregano and basil lasts for months. Frozen spinach is a budget superstar. It’s pre-chopped and you use exactly what you need with zero waste.
Vegan One-Pot Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Vegan One-Pot Lasagna Soup Recipe!
Nutrition Information
Finally, shop your pantry first. You might already have half the ingredients. This stops you from buying doubles.
The Budget-Friendly Ingredient List
Here is your shopping list. Nothing here should make you wince at the checkout.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4-5 cloves garlic, minced
- 8 ounces cremini or white button mushrooms, sliced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (use bouillon for maximum savings)
- 1 cup dried brown lentils, rinsed
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8-10 broken whole wheat or regular lasagna noodles
- 1 (10-ounce) package frozen chopped spinach, thawed
- Salt and black pepper to taste
For the “Ricotta” Swirl:
- 1 cup raw cashews, soaked in hot water for 15 mins (OR 1 can white beans, drained)
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
How to Make It (Step-by-Step)
Follow these simple steps. In less than an hour, you’ll have a pot of gold. For a classic beef-based take on this concept, this Hearty Beef One-Pot Lasagna Soup is a family favorite.
- Start by sautéing the onion in olive oil in a large pot over medium heat for 5 minutes. Add the garlic and mushrooms and cook until the mushrooms release their water.
- Pour in the crushed tomatoes, vegetable broth, rinsed lentils, oregano, basil, and red pepper flakes. Give it a good stir.
- Bring the soup to a boil. Then, reduce the heat to a simmer. Let it cook, uncovered, for about 20 minutes. The lentils should be almost tender.
- While the soup simmers, make the “ricotta.” Blend all the swirl ingredients in a blender until completely smooth and creamy. Set this aside.
- Break your lasagna noodles into rough, bite-sized pieces. Add them and the thawed spinach to the simmering pot.
- Cook for another 10-12 minutes, or until the noodles are al dente and the lentils are fully cooked. The soup will thicken nicely.
- Take the pot off the heat. Season the soup with salt and pepper. Ladle into bowls and top each with a big dollop of the creamy cashew “ricotta.” Swirl it in as you eat for the perfect lasagna experience.
How to Use Up Every Last Bit (No Waste!)
Being resourceful means getting the most from your groceries. Here’s how I avoid throwing anything away.
If you have extra fresh spinach, wilt it into the soup at the very end. Stale bread? Toast it with garlic powder for crunchy croutons on top of your leftovers.
Leftover soup freezes beautifully for up to 3 months. Freeze it in individual portions for a future fast lunch. The creamy “ricotta” swirl also keeps in the fridge for 5 days. Use it as a dip or spread on sandwiches.
Nutrition Notes
This soup isn’t just cheap; it’s packed with good stuff. Here’s a simple breakdown per serving.
- High in plant-based protein and fiber from lentils.
- Packed with vitamins from tomatoes and spinach.
- Provides healthy fats from cashews or beans.
- Naturally dairy-free and can be made gluten-free with the right noodles.
Common Questions About This Recipe
I get a few questions every time I share this. Let’s clear them up.
Can I make this soup gluten-free?
Absolutely. Just use your favorite gluten-free lasagna noodles. Brown rice or lentil pasta works great. Add them in the last 10 minutes of cooking so they don’t get mushy.
I don’t have a blender. What can I do?
No problem! Skip the creamy swirl. Instead, stir in a 1/2 cup of nutritional yeast directly into the soup pot at the end. It adds a cheesy, savory flavor that’s still delicious.
What’s the best substitute for cashews?
For a nut-free version, use a can of drained white beans (like cannellini) in the blender. It makes a wonderfully creamy, protein-packed swirl. Sunflower seeds are another great, affordable option.
This Vegan One-Pot Lasagna Soup proves that budget food doesn’t mean boring food. It’s a hug in a bowl that respects your time and your money. I make this when I need a reliable, crowd-pleasing meal that always works. And for the ultimate in hands-off cooking, you can’t beat the convenience of this Crockpot Lasagna Soup.
Once you try it, you’ll see how easy it is to tweak. Add zucchini, use different beans, or throw in some kale. Make it your own. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!