Vegan Lasagna Soup with Cashew Ricotta

Comfort Food Gone Plant-Based

Lasagna has long been the gold standard of comfort food — rich tomato sauce, tender noodles, and layers of creamy, cheesy goodness. But what if you’re vegan, dairy-free, or just looking to eat more plants?

Enter the Vegan Lasagna Soup with Cashew Ricotta — all the flavor and warmth of classic lasagna, reimagined in a single pot, with a wholesome, cruelty-free twist.

This plant-based version delivers:

• Hearty, rich tomato broth

• Veggie-packed texture

• Creamy, tangy homemade cashew ricotta

• Comfort in every spoonful — no meat, no dairy, no sacrifice

Whether you’re a longtime vegan or just dabbling in meatless meals, this recipe is guaranteed to warm you up and fill you up.

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🌱 Why You’ll Love This Vegan Lasagna Soup

✅ Totally plant-based — no dairy, no eggs, no animal products
✅ Gluten-free optional — use gluten-free pasta if needed
✅ Meal-prep friendly
✅ Budget-friendly ingredients
✅ Family-approved
✅ Great for cozy nights in or casual dinner parties

You don’t need to be vegan to love this soup. It’s rich, filling, and comforting — just like a hug in a bowl.

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🛒 Ingredients

Servings: 6
Prep Time: 10–15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

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🍲 For the Soup:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 medium zucchini, sliced into half-moons

• 1 cup cremini mushrooms, sliced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ½ teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• 2 tablespoons tomato paste

• 1 (15 oz) can crushed tomatoes

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 4 cups vegetable broth (low sodium)

• ½ cup dried brown lentils (or green)

• 6 oz lasagna noodles, broken into pieces (regular or gluten-free)

• 2 cups baby spinach (or kale)

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🧀 For the Cashew Ricotta:

• 1 cup raw cashews (soaked in hot water for 30 minutes or overnight)

• ¼ cup water

• 1 tablespoon lemon juice

• 1 tablespoon nutritional yeast

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• Optional: 1 teaspoon white miso paste (for umami)

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🌿 Garnish:

• Fresh basil or parsley

• Vegan parmesan (optional)

• Cracked black pepper

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🔪 Instructions

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🔥 Step 1: Make the Cashew Ricotta

If you haven’t soaked your cashews yet, cover them in hot water and let sit for 30 minutes. Drain and add to a high-speed blender with:

• ¼ cup water

• Lemon juice

• Nutritional yeast

• Garlic powder

• Onion powder

• Salt

• Miso paste (optional)

Blend until smooth and creamy. Adjust salt or lemon to taste. Set aside or refrigerate until ready to serve.

💡 Cashew ricotta keeps in the fridge for up to 5 days and freezes well too!

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🧅 Step 2: Sauté the Aromatics and Veggies

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.

Add the mushrooms and zucchini. Cook for 4–5 minutes until softened and slightly browned.

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🍅 Step 3: Build the Soup Base

Stir in:

• Tomato paste

• Crushed tomatoes

• Diced tomatoes

• Vegetable broth

• Lentils

Season with:

• Basil

• Oregano

• Paprika

• Red pepper flakes

• Salt and pepper

Bring to a boil, then reduce heat and simmer for 15 minutes, uncovered.

🔁 Stir occasionally to prevent lentils from sticking to the bottom.

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🍝 Step 4: Add Noodles and Greens

Add the broken lasagna noodles and cook for another 10–12 minutes, or until the noodles and lentils are tender.

In the final 2–3 minutes, stir in the spinach or kale and allow it to wilt.

⚠️ Gluten-free noodles may cook faster. Check early to avoid overcooking.

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🧀 Step 5: Serve with Cashew Ricotta

Ladle the hot soup into bowls. Add a generous spoonful of the cashew ricotta on top of each serving. Garnish with fresh basil, vegan parmesan, or a drizzle of olive oil.

Let the ricotta melt slightly into the soup for that creamy, lasagna-like experience — no dairy required!

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🧊 Storage & Reheating Tips

🧁 Refrigerate:

Store soup in an airtight container in the fridge for up to 4 days. Store cashew ricotta separately for best texture.

❄️ Freeze:

Soup (without noodles) freezes beautifully for up to 2 months. Add fresh pasta when reheating for the best results.

🔥 Reheat:

Warm on the stovetop or in the microwave. Add a splash of water or broth if needed to loosen.

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🌀 Variations and Substitutions

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🍄 Add More Veggies:

• Bell peppers

• Carrots

• Eggplant

• Butternut squash

• Peas

Use what you have on hand — this soup is very forgiving!

Make It Gluten-Free:

Use certified gluten-free lasagna noodles or substitute with gluten-free fusilli, penne, or elbows.

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🧄 Add Extra Umami:

• 1 tablespoon soy sauce or tamari

• A dash of balsamic vinegar

• Chopped sun-dried tomatoes

These deepen the flavor, especially if you’re missing that meatiness.

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🫘 Swap Lentils:

Not a lentil fan? Try:

• Canned chickpeas (drained)

• Cooked white beans

• Crumbled tempeh (pan-seared first)

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❓ Vegan Lasagna Soup FAQs

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Can I use store-bought vegan ricotta?

Absolutely! Brands like Kite Hill or Tofutti offer great plant-based ricotta if you’re short on time.

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How can I make this oil-free?

Skip the olive oil and sauté the onions and veggies in a splash of broth or water.

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Is this soup high in protein?

Yes! Between the lentils and cashew ricotta, each bowl is packed with plant-based protein to keep you full.

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Will the cashew ricotta melt in the soup?

Not like dairy cheese, but it softens and blends beautifully into the hot soup for a creamy texture. You can also stir some directly into the pot before serving for a thicker consistency.

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📊 Nutrition Breakdown (Per Serving — Approx.)

• Calories: 330

• Protein: 14g

• Carbohydrates: 36g

• Fat: 12g

• Fiber: 9g

• Sugar: 6g

Numbers vary based on portion size and specific ingredients used.

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🥗 What to Serve with Vegan Lasagna Soup

Pair this cozy soup with:

• Garlic-roasted broccoli

• A side of crusty sourdough or gluten-free bread

• Mixed greens with balsamic vinaigrette

• Vegan Caesar salad

• Roasted Brussels sprouts or asparagus

Pro Tips for the Best Vegan Lasagna Soup

• Break lasagna noodles into bite-sized pieces for easier eating

• Don’t overcook the pasta — it will keep softening as it sits

• Let the soup sit for 10–15 minutes before serving to thicken slightly

• Add a few spoonfuls of cashew ricotta directly to the pot if you want a creamier base

• Double the cashew ricotta — it’s so good, you’ll want extra!

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📌 Save & Share!

Save this Vegan Lasagna Soup with Cashew Ricotta to your:

• “Meatless Meals”

• “Dairy-Free Dinners”

• “Vegan Comfort Food”
  boards on Pinterest and come back to it every cozy season.

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💬 Your Turn!

Have you made this vegan lasagna soup?
Tried it with a twist — like gluten-free noodles or different veggies?

Leave a comment below or share your bowl on Instagram and tag it #VeganLasagnaSoup so others can be inspired by your plant-powered creation!