Lasagna Soup

Lasagna soup is mega cheesy, fantastically filling, and loaded with Italian-inspired flavours. A trio of vegan cheeses takes it over the top!

Vegan lasagna is hearty and delicious, but it’s also a lot of work with all that layering. Lasagna roll-ups are easier, but if you want the easiest option of them all, make this lasagna soup recipe! No layering, no rolling, but it has all the deliciousness of a vegan lasagna, in convenient soup form. With veggies, vegan sausage and green lentils, lasagna noodles, and three types of plant-based cheese, this soup is destined to become a comfort food favourite.

Reasons to Make My Lasagna Soup ASAP

Here’s what makes this recipe a standout:

• Extra-super cheesy . Not just extra! Not just super! EXTRA super! Friends, vegan cheese has come a long way since I first started as a food blogger and this lasagna soup recipe takes full advantage. Vegan ricotta adds creaminess, Parmesan adds lots of flavour, and then we’ve got mozzarella for supreme meltability.
• Hearty and satisfying . Vegetables, protein-packed vegan sausage, and lentils give this soup staying power, so you won’t end up feeling hungry later—and you don’t even need to add anything else to make it a meal. (Although if you do want to add a side, I share some ideas below.)
• Easy to make . There are just a few simple steps to making this recipe and unlike other soups that require a long simmer to develop flavour, this one comes together quickly thanks to flavourful ingredients like sausage and Italian seasonings.

Notes on Ingredients

Many of the ingredients you’ll need are pantry staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Soup:

• Olive oil
• Vegetables – Onion, garlic, carrot, and bell pepper; you can use any colour pepper you want.
• Vegan sausage – I like to use Italian sausage, which adds lots of bold flavour to the soup.
• Green lentils – Rinse and drain these.
• Crushed tomatoes
• Vegetable broth – I like to use my homemade vegetable broth .
• Seasonings – Dried basil, dried oregano, red pepper flakes, salt and black pepper.
• Lasagna noodles – Break these up into spoon-sized pieces.

For Toppings:

• Vegan mozzarella cheese
• Vegan ricotta – I use my vegan ricotta recipe.
• Vegan Parmesan cheese – You can use homemade vegan Parmesan or store-bought.
• Fresh basil

How to Make Lasagna Soup

You’ll find the complete steps for making lasagna soup in the printable recipe card below, but here’s a quick summary.

Soften the vegetables.

• Soften the vegetables . Warm the olive oil in a pot over medium heat, then add the vegetables and cook until they’re tender, about 5 to 7 minutes.
• Brown the sausage . Stir in the vegan sausage and cook until it begins to brown.

Add the next ingredients and bring to a simmer.

• Simmer . Stir in all the remaining ingredients except the noodles. Bring the mixture to a boil, then reduce to a simmer.
• Add the pasta . Stir in the lasagna noodles and cook for the time indicated on the package.

Mix the cheese topping.

• Make the cheese topping . While the pasta boils, mix all the cheeses in a bowl.
• Serve . Divide the soup into bowls and then top each with the cheese mixture, along with extra vegan Parmesan and basil for garnish.

Tips and Variations

• Cook the noodles to al dente . They’ll continue to soften in the warm broth even after you turn off the heat.
• Swap out the lentils . Canned chickpeas or cannellini beans would both be good substitutes. Drain and rinse them well.
• Add other veggies . Diced zucchini would be fantastic, or stir in baby spinach until it wilts at the very end of the cooking time.

Serving Suggestions

You can’t go wrong with a side of roasted garlic bread to soak up this soup! My garlic and rosemary focaccia bread would also be delicious. For a lighter pairing, serve lasagna soup with a Caesar salad .

How to Store & Reheat Extras

• Refrigerator : Transfer the lasagna soup to an airtight container and store the cheese topping in a separate container. Refrigerate both for up to 4 days.
• Freezer : Note that the noodles will soften quite a bit after freezing. You can freeze the soup and cheese topping separately in airtight containers. Thaw in the refrigerator before reheating.
• To reheat : Warm up the soup on the stovetop over medium heat or in the microwave. Add the cheese mixture just before serving.

More Hearty Vegan Soup Recipes

• Split Pea Soup
• Loaded Potato Soup
• Cabbage Roll Soup
• Gnocchi Soup
• Tomato Tortellini Soup

Ingredients

For the Soup:

• 1 tablespoon olive oil , 15 ml
• 1 onion , diced, 150 g
• 3 cloves garlic , minced, 9 g
• 1 carrot , diced, 60 g
• 1 bell pepper , diced, 120 g
• 8 ounces vegan sausage , crumbled, 225 g
• 1 cup green lentils , rinsed and drained, 190 g
• 1 (28-ounce) can crushed tomatoes , 800 ml
• 4 cups vegetable broth , 950 ml
• 1 teaspoon dried basil , 1 g
• 1 teaspoon dried oregano , 1 g
• ½ teaspoon red pepper flakes , 0.5 g
• Salt and black pepper , to taste
• 8 ounces lasagna noodles, broken into smaller pieces , 200 g

For Toppings:

• 1 cup vegan mozzarella cheese , shredded, 115 g
• 1 cup vegan ricotta , 225 g
• ½ cup vegan parmesan cheese , plus more for garnish, 50 g
• Fresh basil , for garnish

Instructions

Cook the Soup:

• In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.
• Add vegan sausage and cook for an additional 3-4 minutes until it starts to brown.
• Stir in the green lentils, crushed tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cook covered for 15-20 minutes or until the lentils are tender.
• Add the broken lasagna noodles to the pot and cook according to the package directions (usually about 8-10 minutes) until they are tender.

Serve:

• Mix all cheeses in a medium bowl to make the topping.
• Ladle the soup into bowls. Top each bowl with a generous amount of cheese mixture and a sprinkle of vegan parmesan.
• Garnish with fresh basil before serving.

Notes

• Adjust the cooking time of the noodles based on the type used; you may want to add them a few minutes after the soup has started simmering if they take longer to cook but if you don’t eat all of the soup at once they will soften more, so al dente is better.
• Cooking and storing the noodles separately will help avoid over-softening if you plan to eat the leftovers next day.
• Refrigerator : Transfer the lasagna soup to an airtight container and store the cheese topping in a separate container. Refrigerate both for up to 4 days.
• Freezer : Note that the noodles will soften quite a bit after freezing. You can freeze the soup and cheese topping separately in airtight containers. Thaw in the refrigerator before reheating.
• To reheat : Warm up the soup on the stovetop over medium heat or in the microwave. Add the cheese mixture just before serving.

Lasagna Soup

Ingredients

For the Soup:

• 1 tablespoon olive oil 15 ml
• 1 onion diced, 150 g
• 3 cloves garlic minced, 9 g
• 1 carrot diced, 60 g
• 1 bell pepper diced, 120 g
• 8 ounces vegan sausage crumbled, 225 g
• 1 cup green lentils rinsed and drained, 190 g
• 1 (28-ounce) can crushed tomatoes 800 ml
• 4 cups vegetable broth 950 ml
• 1 teaspoon dried basil 1 g
• 1 teaspoon dried oregano 1 g
• ½ teaspoon red pepper flakes 0.5 g
• Salt and black pepper to taste
• 8 ounces lasagna noodles, broken into smaller pieces 200 g

For Toppings:

• 1 cup vegan mozzarella cheese shredded, 115 g
• 1 cup vegan ricotta 225 g
• ½ cup vegan parmesan cheese plus more for garnish, 50 g
• Fresh basil for garnish

Instructions

Cook the Soup:

• In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.
• Add vegan sausage and cook for an additional 3-4 minutes until it starts to brown.
• Stir in the green lentils, crushed tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cook covered for 15-20 minutes or until the lentils are tender.
• Add the broken lasagna noodles to the pot and cook according to the package directions (usually about 8-10 minutes) until they are tender.

Serve:

• Mix all cheeses in a medium bowl to make the topping.
• Ladle the soup into bowls. Top each bowl with a generous amount of cheese mixture and a sprinkle of vegan parmesan.
• Garnish with fresh basil before serving.

Notes

• Adjust the cooking time of the noodles based on the type used; you may want to add them a few minutes after the soup has started simmering if they take longer to cook but if you don’t eat all of the soup at once they will soften more, so al dente is better.
• Cooking and storing the noodles separately will help avoid over-softening if you plan to eat the leftovers next day.
• Refrigerator : Transfer the lasagna soup to an airtight container and store the cheese topping in a separate container. Refrigerate both for up to 4 days.
• Freezer : Note that the noodles will soften quite a bit after freezing. You can freeze the soup and cheese topping separately in airtight containers. Thaw in the refrigerator before reheating.
• To reheat : Warm up the soup on the stovetop over medium heat or in the microwave. Add the cheese mixture just before serving.

Nutrition

Lasagna Soup https://jessicainthekitchen.com/lasagna-soup/ February 3, 2025

This Whole Roasted Cauliflower is a show-stopping side that’s surprisingly easy to make but looks incredible on any table!

Pair it with sweet potato gnocchi with rosemary garlic butter for a cozy, comforting vegan dinner.

Think of this whole roasted cauliflower as the fancied up version of roasted cauliflower steaks or florets. While I adore roasted cauliflower for a weeknight meal, if I need a side for a dinner party, I’m going to pivot to whole roasted cauliflower. It’s just as easy to make—even easier, really, since you don’t have to cut it into florets—but it’s guaranteed to get some oohs and ahhs when your guests see it on the table.

Why You Need to Try Roasting Whole Cauliflower

If you haven’t tried whole roasted cauliflower yet, let me convince you:

• A vegan centrepiece . Growing up, the meat was always the pièce de résistance of a holiday or dinner party. Vegetables aren’t usually an attention-grabber, but this whole roasted cauliflower is an exception! (So is this hasselback butternut squash .)
• The best combination of textures . When you roast cauliflower whole, the interior becomes meltingly tender because it steams, while the outside of the cauliflower gets golden brown and slightly crispy from the heat of the oven. It’s divine!
• So simple to make . There’s really nothing to this recipe! While it does take a bit longer to roast cauliflower whole, the process is an absolute cinch.

Notes on Ingredients

Most of the ingredients here are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Cauliflower – I use a medium cauliflower. An orange or purple one would be fun!
• Vegan unsalted butter – I love this vegan butter recipe .
• Garlic – Fresh garlic adds lots of flavour.
• Seasonings – Smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper, if you’d like.
• Vegan Parmesan cheese – While I often use my homemade vegan Parmesan in recipes, store-bought is better for this whole roasted cauliflower because it will melt.
• Fresh parsley – For garnish.

How to Make Whole Roasted Cauliflower

Here’s an overview of the steps involved in this recipe. For printable instructions, see the recipe card below.

Mix the butter and seasonings.

• Prepare the butter mixture . Stir together the butter, garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper.
• Season the cauliflower . Slice the bottom from the cauliflower stem so it sits upright without wobbling. Set it in a cast iron skillet and brush half the butter mixture onto it.

Roast, then add more butter.

• Roast the cauliflower . Cover the cauliflower loosely with foil and roast for 30 minutes in a 400ºF oven.
• Add the Parmesan . Remove the foil and brush the rest of the butter onto the cauliflower. Sprinkle the vegan Parmesan on top and bake for 20 to 25 more minutes, or until the cauliflower is tender and golden brown.
• Serve . Let the cauliflower cool slightly, then garnish with parsley and cut into wedges to serve.

Tips for Success

• Dry it well . Pat the outside of the cauliflower dry with paper towels. This will help the butter mixture stick better.
• Use a cast-iron skillet . If you don’t have one, you can use a baking dish lined with foil. Cast iron skillets are oven-safe and heat more evenly, which is why they’re my go-to.
• Serve with dips or sauces . Roasted cauliflower is delicious on its own, but you can also serve it with a sauce, either drizzled over the top before serving or for dipping. Try the chimichurri from these roasted carrots , parsley pesto , or pomodoro sauce .

Variation Ideas

Feel free to put your own spin on this recipe or try one of these ideas.

• Herb-crusted cauliflower . Add minced fresh rosemary or thyme to the butter mixture.
• Lemon-garlic cauliflower . Garnish with parsley and lemon zest and serve with a squeeze of fresh lemon juice.
• Indian whole roasted cauliflower . Replace the seasonings in the butter mixture with mild curry powder .

Serving Suggestions

Serve this whole roasted cauliflower as a side dish alongside a protein like vegan meatloaf or vegan turkey , or pair it with hearty grains like cooked quinoa . A sprinkle of crispy roasted chickpeas over the top of each wedge when plating would be delicious too!

How to Store & Reheat Extras

• Refrigerator : I recommend cutting the cauliflower into wedges before storing, and then refrigerate it in an airtight container for up to 3 days.
• Freezer : Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer , or microwave.

More Cauliflower Recipes

• Butter Cauliflower
• Cauliflower Gnocchi
• Cauliflower Mac and Cheese
• Crispy Cauliflower Tacos with Chipotle Crema
• Sticky Sesame Cauliflower Wings

Ingredients

• 1 medium head of cauliflower , trimmed and washed, 700 g
• 4 tablespoons vegan unsalted butter , melted, 60 ml
• 2 cloves garlic , minced, 6 g
• 1 teaspoon smoked paprika , 2 g
• 1 teaspoon dried oregano , 1 g
• ½ teaspoon ground black pepper , 1 g
• ½ teaspoon salt , 3 g
• ¼ teaspoon cayenne pepper , optional, for a spicy twist, 0.5 g
• ⅓ cup grated vegan Parmesan cheese , 30 g
• Fresh parsley , finely chopped, for garnish

Instructions

• Preheat your oven to 400°F (200°C). Prepare a cast-iron skillet.
• In a small bowl, mix melted butter, minced garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using).
• Slice off the bottom of the cauliflower stem to make it sit sturdy. Place the cauliflower head on a skillet. Use a brush or spoon to spread half of the butter mixture all over the cauliflower, ensuring it gets into the crevices.
• Cover the cauliflower loosely with foil and roast for 30 minutes.
• Remove the foil, brush the cauliflower with the rest of the butter mixture and sprinkle the grated Parmesan generously on top. Return it to the oven and roast for an additional 20-25 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
• Remove the roasted cauliflower from the oven and let it cool slightly. Garnish with chopped fresh parsley and serve whole or cut into wedges.

Notes

• Refrigerator : I recommend cutting the cauliflower into wedges before storing and refrigerating in an airtight container for up to 3 days.
• Freezer : Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat : Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer, or microwave.