Lasagne soup is everything you love about lasagne but so much quicker and easier to prepare as everything goes into one pot. This recipe is gluten-free but can be prepared with any type of pasta.
Perfect for an autumn or winter cosy meal but seriously good for any time of the year.
This recipe features sweet potato, chickpeas and red lentils cooked together into a comforting bowl of creamy, thick, gently spiced goodness stuffed full of red lentils, sweet potatoes, bell peppers, courgettes, carrots, celery and chickpeas.
Broken lasagne sheets add delicious texture. While the cumin, coriander, garam masala and plant-cream pulls everything together into a creamy, savoury bowl of goodness.
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Origin Of Lasagne
Lasagne in some form of pasta and vegetables has been a traditional dish of Italy since ancient Rome.
However, the actual origins of lasagne has been contested with some suspecting lasagne may have come from Greece or even England.
There is even a record of a lasagne recipe in a British cookbook dated 1390s.
Original lasagnes were simply layers of pasta with sauces such as tomato Ragu, and often including a creamy milk-based sauce.
Lasagne soup is a more recent invention but is not too far off the ancient original lasagne meals.
Recipe Notes And FAQs
How do I store and reheat leftover lasagne soup?
Your lasagne soup will keep fresh covered in the fridge for up to 3 days. Reheat by adding some more liquid either stock, water or plant-based milk, as the lasagne soup will have become really thick. Bring the soup to a boil and lower the heat. Gently simmer for 2-3 minutes until piping hot.
Can I substitute any of the ingredients?
A few ideas:
- For a basic alternative for shop-bought plant cream soak about 1/2 cup of cashews in boiling water for a few hours or overnight. Drain and place in a blender or food processer with about 250ml/1 cup of water. Whizz until its as smooth as you can get it. I don’t have a high-powered blender so I never end up with completely smooth cashew cream. If preferred sieve the cream to remove any little bits of unblended cashew.
- Replace the sweet potato for butternut squash, sweet pumpkins, or marrow.
- Switch out the chickpeas for kidney beans, butter beans, or simply your favourite bean.
- Use green lentils instead of red but you’ll have to adjust the cooking time as red lentils are quicker to cook.
- Replace the courgette with mushrooms, aubergine/eggplant, cauliflower, or extra bell peppers.
- Not keen on nutritional yeast flakes? Leave this ingredient out or replace it with a strong tasting grated vegan cheese.
What can I serve with lasagne soup?
- garlic bread
- quick dinner rolls
- bruschetta or toasted French bread slices (vegan)
- cubes of vegan cheese
- 3 ingredient flat bread
- fresh herbs
- side salad
- lemon wedges
What can I use as a garnish?
- chopped coriander, parsley or basil
- sliced or fine diced cherry tomatoes
- chopped spring onions/green onions
- grated/shredded vegan cheese
- a scoop of vegan sour cream or plain yogurt
- drizzle of plant cream
- toasted almond flakes
- sliced fresh chilli’s
- red pepper flakes/chilli flakes
- slice or wedge of lemon
Is this recipe gluten-free?
Lasagne soup can be prepared using wheat-based ingredients or gluten-free.
This recipe uses gluten-free lasagne sheets, gluten-free plain flour, and gluten-free vegetable stock.
So is perfect for those requiring gluten-free meals.
How To Prepare Sweet Potato, Chickpea, and Red Lentil Lasagne Soup:
Vegan Creamy Spiced Sweet Potato, Chickpea and Red Lentil Lasagne Soup
- Large non-stick saucepan or stockpot.
- 180 g red lentils rinsed
- 385 g sweet potato chopped into small chunks
- 260 g courgette chopped into small chunks
- 115 g celery sliced
- 140 g carrot sliced
- 140 g bell pepper sliced
- 140 g onion chopped
- 6 cloves garlic minced or fine chopped. Or 1 tbsp garlic powder.
- 2 bay leaf
- 1 can chickpeas 400 gram/14 oz can drained
- 1 tbsp dried cumin
- 2 tsp dried coriander
- 500 g passata
- 2 tbsp gluten-free flour or plain/all-purpose/wholemeal flour
- 250 g dried lasagne I used gluten-free lasagne sheets, but ordinary wheat lasagne is fine.
- 2 litre vegan stock 2 US quart. Plus extra if required.
When soup has finished cooking mix through:
To add when serving:
- 20 g chopped coriander
- 50 g vegan cheese grated
- Add fresh veggies, lentils, chickpeas, tomato passata, spices and flour to stock-pot. Mix well.Pour in the stock.
- Bring to the boil, reduce heat, and simmer for 20 minutes.
- Add the broken lasagne sheets. The sheets may try and clump together so just make sure they stay apart and push them under the soup.Simmer for 15 minutes.
- Stir a few times to ensure the soup isn't sticking to your pot. Add extra veggie stock if necessary.
- If your soup begins to stick just remove the pot from the heat and place a lid on the pot for the rest of the cooking time or until the lasagne has cooked through.
- Stir through the garam masala, nutritional yeast flakes and the plant cream or plant milk. Check the seasoning and add enough salt and pepper to bring all the flavours together. Remove the bay leaf.
- Garnish with coriander and grated vegan cheese.Slices of cherry tomato are also tasty, as is a little wedge of lemon to squeeze over soup if liked.
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Data includes all the ingredients listed above within the recipe.
- Store leftovers in the fridge for up to 3 days.
- Freeze leftovers for 3-4 months.
- Reheat by adding soup to a saucepan, bring to the boil, lower heat and gently heat through for 2-3 minutes. Extra liquid is usually required as the soup will become very thick as it sits. Just add enough extra veggie stock, water or plant milk/cream for the soup to be able to simmer easily.
- Not keen on courgette? Simply replace it with a different veggie of your choice such as aubergine/eggplant, mushrooms, more peppers or sweet potatoes, green beans, cauliflower, broccoli, etc.
- Sub out the sweet potato for sweet pumpkins or butternut squashes especially when it is pumpkin season.