October 6, 2017

Slow Cooker Lentil Lasagna Soup

Slow Cooker Lentil Lasagna Soup! You will love this hearty, healthy slow-cooker soup made vegetarian with lentils. Easily vegan with dairy-free ricotta.

Pull out your slow-cooker- it’s lasagna time!

There’s a theme around here, if you haven’t noticed. I’ve been making my favorite comfort foods with a giant easy button. Instead of tacos, we’re doing taco potatoes, instead of spring rolls, I made a spring roll salad and now, instead of lasagna, I’m making lasagna soup.

BL asked me what exactly lasagna soup was and I replied, tomato-vegetable soup with broken lasagna noodles and a dollop of ricotta cheese on top. You get where this is going, right? All the flavors of lasagna with a fraction of the work.

I apologize. I still love to cook but over these last few weeks of being very pregnant, between extra swollen feet, sore hips and a tired back, I looked for every shortcut imaginable. I’m fairly certain this is going to be the case from here on out, what with a newborn and all. Lemme know when I should expect to feel back to normal; 15 years, give or take?

Lentil lasagna soup ready to serve

Slow Cooker Lentil Lasagna Soup

This soup is so incredibly delicious (and easy) that I hope you’ll put it on your menu for the weekend.

A base of sauteed vegetables gets cooked with lentils in a fragrant tomato broth. Then, we add in broken lasagna noodles (or, any kind of noodle) and let cook until soft. Spoon into bowl and top with a dollop of ricotta cheese. While I used regular cheese here, it’s super easy to make dairy-free. I have a tofu-ricotta recipe here and I love this one using cashews.

One other tip – don’t be afraid to really break-up the noodles before adding them to the soup. They will plump up a lot when cooking and I found that smaller pieces were better for eating. If you don’t feel like using lasagna sheets, elbows, ditalini or another small noodle would work just as well.

Serve with your favourite toppings and fresh herbs Top shot of the lentil lasagna soup in bowls ready to eat Close up image of the lasagna soup in bowls with a spoon

Hope you love this one as much as we did. xo

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Featured image for the lentil lasagna soup

Slow Cooker Lentil Lasagna Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 9 hours 5 minutes
  • Yield: 4-6 servings 1x
  • Category: main, dinner, healthy, soup, slowcooker
  • Cuisine: italian, vegetarian

Description

Slow Cooker Lentil Lasagna Soup! You will love this hearty, healthy slow-cooker lasagna soup made vegetarian with lentils. Easily vegan using dairy-free ricotta. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 9 hours 5 minutes
  • Yield: 4-6 servings 1x
  • Category: main, dinner, healthy, soup, slowcooker
  • Cuisine: italian, vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 9 hours 5 minutes
  • Yield: 4-6 servings 1x
  • Category: main, dinner, healthy, soup, slowcooker
  • Cuisine: italian, vegetarian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 1 cup chopped zucchini
  • 1 cup chopped carrots
  • 4 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can diced tomatoes
  • 1 (28 ounce) crushed tomatoes
  • 1 cup lentils (I used French green lentils, but brown also works)
  • 4 cups vegetable broth
  • 6 sheets lasagna noodles, broken into pieces
  • 1/2 cup ricotta cheese (use dairy-free for vegan version)
  • chopped basil for garnish, option

Instructions

  1. Heat the olive oil over medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini, carrots, garlic cloves, salt, basil and oregano and cook until just softened, about 5 more minutes. 
  2. Transfer mixture to the base of a slow cooker along with the tomato paste, canned tomatoes, lentils and broth and cook on high for 4 hours until lentils are tender. 
  3. Add the noodle pieces, stir together and cook until just al dente. If soup is too thick, thin with a bit of vegetable broth. 
  4. Divide soup in 4-6 bowls and top with ricotta cheese. Garnish with basil, if using. 

did you make this?

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Slow Cooker Lentil Lasagna Soup! You will love this hearty, healthy slow-cooker lasagna soup made vegetarian with lentils. Easily vegan using dairy-free ricotta. | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Teresa
      December 14, 2017 AT 8:32 am

      This looks wonderful! I have a tofu ricotta recipe that I’d probably pair with this.

      If I wanted to cook this on low rather than high, should I double the time to 8 hours?

      1. Alex
        December 16, 2017 AT 8:11 pm

        Hi Teresa, I’ve only made it on high, but I assume low would work as well. I’d check it at 6 hours to see how it’s doing, you might not need the full 8.

    2. Rosey
      October 6, 2017 AT 1:07 pm

      Looks amazing! Can’t wait to try this!!