Vegetarian Lasagna Soup | Easy One pot Meal | Vegan & G-F | Quick & Easy Lasagna Soup Recipe


1 tbsp olive oil
1 medium sized onion, chopped
3- 4 cloves of garlic, minced
2 tbsp celery chopped (optional)
1/2 cup bell pepper/capsicum, chopped (any color)
1/2 cup carrot, chopped
1/2 cup zucchini, chopped
1 tsp Italian seasoning
1 1/2 tsp salt or as per taste
1/2 tsp black pepper
1/2 tsp crushed red pepper
2 cups tomato purée or diced tomatoes
2 tbsp chopped fresh or dried Italian basil
1/3 cup red or green lentils, washed
4-5 cup vegetable broth or water
1 tbsp nutritional yeast (optional)
1/2 cup broccoli florets
1 cup spinach leaves
1 cup coconut milk
8-10 lasagna sheets broken into bite size
For garnishing:
Shredded vegan or regular Parmesan cheese
& fresh basil leaves.
Method:- In a large pan heat oil then add garlic, onion and celery. Sauté for 1 min on medium heat. Add lentil, carrots, capsicum, zucchini, all the spices, water and tomato purée. Cover and cook on medium heat for 12-15 minutes or until the lentils are tender. Add broccoli, spinach, basil, nutritional yeast and broken lasagna sheets. Add some more broth or water if required. Cook for 10 minutes or as per lasagna package instructions. Stir occasionally. Add coconut milk and mix well. Garnish with some cheese and basil leaves. Serve hot & Enjoy!

1. You can use any veggies of your choice.
2. Green chili, Nutritional yeast and coconut milk are completely optional.
3. You can substitute lasagna sheets with any other pasta or quinoa.
4. You can make this recipe in instant pot too. After sautéing the onion and garlic add everything (except Broccoli, spinach and coconut milk) and cook it on manual high setting for 3-5 minutes. Turn it off. Add broccoli, spinach and coconut milk and close the lid for 10 minutes.

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