Name: Vegetarian Lasagna Soup — Crockpot Recipes
Prep time: 10 min
Cook time: 45 min
Total time: 295 min
Ingredients: 2 tbsp olive oil; 1 large yellow onion (diced); 1 tbsp minced garlic (~2–3 cloves); 8 oz thinly sliced mushrooms; 12 oz plant-based ground “meat” (or ¾ cup dry lentils / extra mushrooms); 2 tbsp tomato paste; 2 tsp dried basil; 2 tsp dried oregano; 1 tsp dried thyme; ½ tsp kosher salt; ¼ tsp black pepper; ¼ tsp red pepper flakes; ⅓ cup fresh parsley (finely chopped); 6 –8 lasagna noodles (cook & cut as instructed); 4 cups vegetable broth; 2 14.5 oz cans diced tomatoes; 8 oz vegan ricotta; ½ cup shredded vegan mozzarella; ¼ cup grated vegan parmesan; Bold tip: If you don’t want plant-based meat (use cooked lentils or double the mushrooms — both give body and protein.)

Imagine all the cozy, layered lasagna flavors delivered in a steaming bowl — tomato, herbs, melty vegan ricotta, and pasta — without the oven drama. Sound dreamy? Yep. Let’s make Vegetarian Lasagna Soup that tastes like comfort food and lives in a soup pot (or crockpot), and I’ll walk you through both methods.

Quick facts (so you know what you’re getting)

Prep Time: 10 minutes
Cook Time (Stovetop): 45 minutes
Cook Time (Crockpot): 3–4 hours on HIGH or 6–8 hours on LOW (see crockpot section).
Category: Soups
Method: Stovetop or Crockpot (both included)
Cuisine: American / Comfort
Serves: 4 generous bowls
Estimated Calories per Serving: ~378 kcal

Why you’ll love this – Vegetarian Lasagna Soup

You get every lasagna vibe — tomato-forward broth, herb perfume, tender noodle bites, and a cheeky dollop of vegan ricotta — but in one pot. No assembly, no pan drama, and yes, less cleanup (hallelujah). Want it hands-off? Use the crockpot and go read a book. Want it fast? Stovetop gets you there in under an hour. Easy win, IMO

Equipment (keep it simple)

Stovetop: large heavy-bottomed pot or Dutch oven, wooden spoon, kitchen shears, measuring cups.
Crockpot: 4–6 quart slow cooker, skillet for browning (optional), wooden spoon.
Both: chef’s knife, cutting board, mixing bowl for ricotta blend.

Ingredients (for 4 servings)

2 tbsp olive oil
1 large yellow onion, diced
1 tbsp minced garlic (~2–3 cloves)
8 oz thinly sliced mushrooms
12 oz plant-based ground “meat” (or ¾ cup dry lentils / extra mushrooms)
2 tbsp tomato paste
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
⅓ cup fresh parsley, finely chopped
6–8 lasagna noodles (cook & cut as instructed)
4 cups vegetable broth
2 (14.5 oz) cans diced tomatoes
8 oz vegan ricotta
½ cup shredded vegan mozzarella
¼ cup grated vegan parmesan

Bold tip: If you don’t want plant-based meat, use cooked lentils or double the mushrooms — both give body and protein.

Full Recipe — Stovetop Method For Vegetarian Lasagna Soup

1. Cook the noodles.

Boil lasagna noodles in salted water per package directions. Drain and cut each noodle into four pieces with kitchen shears. Set aside.

2. Sauté aromatics & mushrooms.

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic; sauté 5–6 minutes until soft. Add mushrooms and cook 5–7 minutes until softened.

3. Brown the plant-based meat.

Add plant-based ground “meat,” break it up with a wooden spoon, and brown it through. If using lentils, cook separately or add later (see notes).

4. Add spices & tomato paste.

Stir in 2 tbsp tomato paste, 2 tsp basil, 2 tsp oregano, 1 tsp thyme, ½ tsp salt, ¼ tsp pepper, and ¼ tsp red pepper flakes. Cook 1–2 minutes to bloom the spices.

5. Add liquids & simmer.

Pour in 4 cups vegetable broth and both cans of diced tomatoes. Bring to a boil, then reduce to a simmer for 20–30 minutes to meld flavors.

6. Add noodles & parsley.

Stir in cooked, cut lasagna noodles and ⅓ cup fresh parsley; simmer 5–10 minutes more until noodles soak up flavor.

7. Make the ricotta topping.

Mix 8 oz vegan ricotta, ½ cup vegan mozzarella, and ¼ cup vegan parmesan in a bowl. Spoon a dollop into each bowl when serving or stir it in for extra creaminess.

8. Serve.

Ladle into bowls, add a ricotta dollop, and garnish with extra parsley or cracked pepper.

You may also like Next recipe

Pizza Zucchini Boats — Quick Vegetarian Dinner

Click Here for recipe

Crockpot Method

1. Optional browning: Sauté onion, garlic, mushrooms, and plant-based meat briefly in a skillet for extra flavor. Transfer to the crockpot.
2. Add everything except noodles and ricotta. Combine sautéed mix (or raw mix), tomato paste, spices, broth, and diced tomatoes in the slow cooker. Cook 3–4 hours on HIGH or 6–8 hours on LOW.
3. Noodles: About 20–30 minutes before serving, cook lasagna noodles separately, cut them into pieces, and stir into the crockpot (or add uncooked broken noodles and cook until tender, checking frequently).
4. Finish: Stir in parsley; serve with ricotta mixture on top. Crockpot gives deeper melded flavor and zero babysitting. Want super convenience? Freeze portions then slow-cook from frozen (add cook time).

Notes & Substitutions

No plant-based meat? Use ¾ cup dry lentils (cook separately) or add 12 oz extra mushrooms.
Gluten-free? Use gluten-free lasagna noodles or swap in small pasta shapes like gluten-free penne.
Dairy-free/vegan cheeses: Use your preferred vegan ricotta/mozzarella brands — results vary slightly, but they all work.

Storage & Freezer

Fridge: Store in an airtight container for 4–5 days. Reheat on stovetop over low until warmed through.
Freezer: Cool completely, then freeze up to 6 months in freezer-safe containers. Thaw overnight in the fridge; reheat gently on the stove.
Pro tip: Store ricotta topping separately for a fresher finish after reheating.

Nutrition (approximate per serving)

Calories: ~378 kcal
Protein: ~27 g
Fat: ~12.7 g
Carbs: ~39.2 g
Fiber: ~5.4 g
Sugar: ~9.5 g
Sodium: ~977 mg (reduce by using low-sodium broth/tomatoes)

These numbers come from ingredient approximations; your brand choices will shift totals. Want a lower sodium option? Use low-sodium broth and unsalted canned tomatoes.

Serving Suggestions & Toppings (taste boosters)

Garlic bread or crusty baguette for dunking.
Fresh basil or parsley for brightness.
Crushed red pepper if you crave heat.
Toasted pine nuts or pumpkin seeds for crunch.
A drizzle of extra-virgin olive oil to make it feel bougie.

Comparison: Soup vs. Classic Lasagna (and why soup wins sometimes)

Time & effort: Lasagna demands oven time and multiple pans. Soup saves you major assembly headaches.
Texture: Lasagna gives layered chew; soup gives noodle-bite comfort plus brothy warmth.
Flexibility: Soup lets you swap plant protein or lentils easily. Classic lasagna rewards precision.
Short verdict: Make classic lasagna when you want show-off dinner; make this soup for weeknights, leftovers, or feeding a hungry crowd without fuss.

Mistakes & Tips (from my real kitchen fails)

Soup too thin? Simmer uncovered 5–10 minutes to reduce, or mash some beans in to thicken.
Too salty? Add a potato chunk while simmering or a splash of lemon to balance.
Noodles mushy? Add them near the end and test often. Overcooking will turn them to mush.
Want more protein? Stir in cooked white beans or edamame before serving.

Still Hungry, Try It Next recipe

Super Cheesy Roasted Broccoli Casserole — Easy & Delicious!

Crispy Twice-Baked Stuffed Potatoes — Cheese & Garlic

Variations to try (get creative)

Spinach & kale: Stir in spinach or kale at the end for greens.
Spicy kick: Add red pepper flakes or a spoon of harissa.
Mex-style: Swap oregano for cumin and top with avocado and cilantro.
Creamier: Stir in ¼ cup unsweetened plant milk or extra vegan ricotta.

Final thoughts

This Vegetarian Lasagna Soup gives you lasagna vibes with far less fuss. It fits weeknight schedules, serves hungry families, and freezes like a dream. Which method will you try first — stovetop for speed or crockpot for hands-off comfort? Either way, you’ll get cozy bowls and fewer dishes.

FYI, leftovers reheat amazingly and honestly taste better the next day. Want that printable recipe card or a crockpot grocery list? I can make one for you — just say the word. 🙂