Vegan Slow Cooker Lasagna Soup
This Vegan Slow Cooker Lasagna Soup has all of the deliciousness of a vegetable lasagna wrapped up in a warming and healthy soup that’s super easy to make.
My slow cooker and I are the best of frenemies. Fifty percent of the time I make something in it, it turns out great. The other fifty percent, not so much.
I think most of duds are simply a result of me trying to create things that are either too healthy or too easy. I know there are a lot of great recipes out there that call for sautéing most of the ingredients first and then adding it to the slow cooker. I just can’t bring myself to do that. If I’m going to take the time to whip out my bulky slow cooker and then have to clean it after, I want it to do all of the work for me.
As a result, I usually throw everything in there and cross my fingers that something magical happens.
Thankfully, something good happened with this recipe. Considering that it’s virtually all vegetables and herbs with broth, it turned out wonderfully.
There’s no cooking anything prior to adding it to the slow cooker. Although you do have to cook the pasta separately so that you can cut the sheets into bite size pieces, it doesn’t require that much effort. But if you want to use a smaller type of pasta that doesn’t need to be cut, you can always add it to the slow cooker during the last hour of cooking.
I topped it with a plant-based ricotta that I adapted from my delicious Cashew Ricotta and Spinach Stuffed Shells. It’s just a simple blend of soaked cashews with lemon juice and herbs and you can make it in advance to help save time.
Altogether, it’s everything I love in a recipe: healthy, easy, and delicious. And it’s perfect to come home to after a long day. I hope you enjoy it!
For the Soup
8 ounces sliced mushrooms
2 small zucchini, diced
1 yellow onion, diced
4 garlic cloves, minced
1 (14.5 ounce) can of diced tomatoes
1 (14.5 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
4 cups vegetable broth
4 ounces whole grain lasagna (approx. 6 sheets)
2 cups cashews, soaked*
juice of 1 lemon
1 tablespoon white vinegar
1/2 cup water
1 tablespoon Italian Seasoning (or a mixture of basil, oregano and parsley)
2 tablespoons nutritional yeast
1 teaspoon garlic salt
fresh parsley for topping (optional)
- Place all of the ingredients for the soup (minus the pasta) in the slow cooker, cover with the lid and cook on high for 6 hours.
- To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.
- When the soup is done cooking, bring a large pot of water with 1/2 teaspoon of salt to a boil. Add the lasagna sheets and cook until al dente, or slightly undercooked. Remove the cooked lasagna from the pot and transfer to a surface for cutting. Slice each sheet in bite size squares then place them in the slow cooker with the soup. Distribute the soup into separate bowls then top with a dollop of cashew ricotta and sprinkle with fresh parsley. Serve warm and enjoy!
- Store leftover in an airtight container for up to 3 days, keeping the soup and cashew ricotta in separate containers.