lasagna soup (vegan & gluten-free) Something Vegan Soup Week

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1 Tbsp. olive oil
1 small onion, diced
8 oz. gluten-free beefless ground (I used some by Gardein)
1 cup fresh spinach, chopped into ribbons
2 cloves garlic, minced
1 Tbsp. dried basil
1 1/2 tsp. dried oregano
2 Tbsp. tomato paste
1 (28 oz.) can crushed tomatoes
1/4 cup non-dairy milk
1 Tbsp. nutritional yeast (optional)
4 cups vegetable broth
8 oz. gluten-free lasagna noodles, broken into bite-sized pieces
Optional toppings:
Vegan ricotta (I used some by Tofutti)
Fresh basil, finely chopped

To a pot over medium-high heat, add olive oil. Add onion, and sauté a few minutes. Add beefless ground, spinach, garlic, basil, and oregano. Sauté a few more minutes. Stir in tomato paste until well distributed. Add crushed tomatoes, non-dairy milk, nutritional yeast, and vegetable broth. Stir and bring to a boil. Add broken gluten-free lasagna noodles. Lower the heat and let simmer until the noodles are cooked, stirring often. (For me this took about 15 minutes, but it will depend on the pasta you use. Also, this is meant to be a thick soup, but if it reduces more than you like while cooking the noodles, add a little water to make it as thin as you like.) Serve topped with a scoop of vegan ricotta, and a sprinkle of fresh basil. Makes about 7 cups.

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Merel Groot says:

I made this and it turned out amazing! Thnx for the recipe! Definitly gonna make this more often. 😄

Olive Shupe says:

Can’t wait to try this I never even ate lasagna before I was vegan but this looks good! Just gathered all the ingredients I’ll let y’all know how it tastes

sweeteuthiedoll says:

Looks so warm and comforting!!! ☺️

Daniel Martinez says:

looks goood! love your recipes most peoples are confusing but your is simple and easy to follow!

Lisa Walsh says:

Seriously, your channel is so underrated. That dish looks amazing and so easy to make!

carolyn crenshaw says:

This looks Amazing!

pink hope says:

good idea i am craving lasagna so badly …on the menu for the weekend

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