Want a dinner that feels like a million bucks but costs less than ten? This Vegan One-Pot Lasagna Soup is my secret weapon. You don’t need expensive ingredients to eat well, and this recipe proves it.
We’re taking all the cozy, cheesy vibes of a classic lasagna and turning it into a simple, one-pot soup. It’s perfect for a busy weeknight when you need a big hug in a bowl. I promise, it’s just as satisfying as the layered original.
This dish is a total crowd-pleaser, even for non-vegans. It’s packed with flavor and comes together with minimal effort and cleanup. If you’re looking for more easy skillet meals, you should definitely try our ground beef and potato taco skillet for another weeknight-friendly option. Let’s get into how you can make this amazing meal on a budget.
Recipe Overview
Here’s a quick look at what you’re making. I love recipes like this because they fit so easily into any schedule.
- Cuisine: Italian-Inspired
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your wallet. Let me show you how it works.
Vegan One-Pot Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Vegan One-Pot Lasagna Soup Recipe!
Nutrition Information
First, we use one pot. This saves you time on cleaning and energy on your stove. It’s a small change that makes a big difference at the end of a long day.
We also rely on pantry staples like canned tomatoes, broth, and dried pasta. These items are inexpensive and have a long shelf life. You can buy them in bulk when they’re on sale.
Instead of pricey vegan meat substitutes, we use brown lentils. They give the soup a wonderful, hearty texture. A bag of dried lentils is incredibly cheap and goes a long way.
My Tips for Smart Shopping on a Budget
Being a savvy shopper is a skill anyone can learn. Here are a few of my favorite tricks.
Buy your lentils, beans, and pasta dried instead of canned or pre-cooked. The price per serving is much lower. A little prep work saves a lot of cash.
Choose store-brand canned goods and vegetable broth. The quality is almost always the same as name brands. But the cost is significantly less.
If you can, buy your onions and garlic in big bags. They are the flavor foundation for so many meals. Buying in bulk almost always gives you a better price per item.
The Budget-Friendly Ingredient List
Here is everything you’ll need. Check your pantry first—you might already have some of these items!
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup brown lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 8 lasagna noodles, broken into bite-sized pieces
- 1 (5-ounce) package fresh spinach
- Salt and black pepper to taste
- Vegan ricotta or mozzarella for serving (optional)
How to Make It (Step-by-Step)
Don’t be intimidated by the steps. This process is very straightforward and forgiving.
- Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
- Add the minced garlic and cook for one more minute, until it’s fragrant. You’ll know it’s ready when your kitchen starts to smell amazing.
- Stir in the rinsed lentils, crushed tomatoes, vegetable broth, oregano, and basil. Give everything a good stir to combine.
- Bring the soup to a boil. Then, reduce the heat to a simmer. Let it cook for about 15 minutes, until the lentils are starting to become tender.
- Add the broken lasagna noodles to the pot. Stir them in so they’re mostly submerged in the liquid. Let the soup simmer for another 10-12 minutes.
- You’ll know it’s done when the noodles are cooked through and the lentils are soft. Stir in the fresh spinach and cook just until it wilts, about 2 minutes.
- Season the soup with salt and plenty of black pepper. Taste it and adjust the seasoning to your liking. This is your secret to a great-tasting dish.
- Ladle the hot soup into bowls. If you’re using it, add a dollop of vegan ricotta on top. Serve immediately and enjoy the cozy comfort!
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every part of your grocery trip gets used.
If you have extra spinach, it’s perfect for smoothies or a quick side salad. Just toss it with a little lemon juice and oil. Wilt it into scrambled tofu for a quick breakfast, too.
Leftover vegetable broth can be frozen in an ice cube tray. These broth cubes are perfect for adding flavor to rice or sauces later. It’s a simple trick that prevents waste.
If your onion is too big, chop the extra and freeze it. You can toss frozen onion directly into your next soup or stew. No need to thaw it first.
Nutrition Notes
This soup isn’t just easy on your wallet; it’s also packed with good stuff. Here’s a quick breakdown.
- It’s a great source of plant-based protein from the lentils.
- Full of fiber, which helps keep you full and satisfied.
- Packed with vitamins from the spinach and tomatoes.
- Naturally low in fat, especially if you go easy on the optional vegan cheese.
Common Questions About This Recipe
It’s normal to have questions when trying a new recipe. Here are answers to the ones I get most often.
Can I use a different type of pasta?
Absolutely! Any short pasta will work well. Try mafalda, rotini, or even elbow macaroni. Just adjust the cooking time based on the package directions.
How long do the leftovers last?
The soup keeps beautifully in the fridge for up to 4 days. The noodles will soak up some broth, so you may want to add a splash of water or broth when reheating.
Is it freezer-friendly?
Yes, but I recommend freezing it without the pasta. The noodles can become mushy when thawed. Cook fresh pasta and add it to the thawed and reheated soup base.
I hope this recipe becomes a new favorite in your home. It’s a dish I turn to again and again when I need something comforting, healthy, and affordable.
Making delicious food on a budget is all about being smart with your ingredients. For another comforting potato-based dish, check out our creamy vegan potato soup that’s perfect for chilly evenings. This soup is a perfect example of how a little creativity goes a long way.
Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!
