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Vegan Lasagna Soup with Cashew Ricotta : Cozy, Plant-Based Comfort in a Bowl

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Craving comfort without the dairy or meat? This Vegan Lasagna Soup with Cashew Ricotta is your answer. Hearty lentils, rich tomato broth, and tender pasta come together in a one-pot wonder that satisfies like the classic—but it’s completely plant-based. Creamy dollops of homemade cashew ricotta take this soup over the top, giving it that lasagna-luxury feel with every bite. Earthy, cozy, and wholesome, it’s the vegan comfort food that clicks with everyone.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

2 tablespoons tomato paste

1 (28 oz) can crushed tomatoes

4 cups vegetable broth

¾ cup dry brown or green lentils, rinsed

8 lasagna noodles, broken into pieces

Salt and pepper, to taste

1 cup baby spinach or kale (optional)

½ cup dairy-free mozzarella shreds (optional)

For the Cashew Ricotta:

1 cup raw cashews (soaked 4 hours or boiled 10 minutes)

1 tablespoon lemon juice

½ teaspoon garlic powder

¼ teaspoon salt

¼ cup water (adjust for texture)

1 tablespoon nutritional yeast (optional)

Instructions

In a large pot, heat olive oil. Sauté onion until translucent, then add garlic, basil, oregano, red pepper flakes, and tomato paste. Cook 1–2 minutes.

Add crushed tomatoes, broth, and lentils. Bring to a boil, then reduce and simmer for 20 minutes until lentils are tender.

Stir in broken lasagna noodles and cook for another 10–12 minutes until pasta is al dente. Add spinach or kale if using.

While soup simmers, blend cashew ricotta ingredients until creamy. Adjust seasoning and water to reach a thick, ricotta-like texture.

Spoon soup into bowls, top with cashew ricotta, and optional vegan mozzarella. Garnish with herbs and serve.

Nutrition

Find it online: https://thecomfortspoon.com/vegan-lasagna-soup-with-cashew-ricotta-cozy-plant-based-comfort-in-a-bowl/