Healthy Lasagne Soup | Budget Healthy Recipes - Plant Power Cooking (2024)

Lasagne is one of my favourite dishes, ever. I will never not order a lasagne at a restaurant but it’s something that I don’t make at home very often because it’s a lot of work, plus it can be very rich. That’s why I started making this healthy lasagne soup instead – it’s all made in one pot and it’s great for making a big batch and freezing the leftovers.

What makes this recipe even better is how affordable it is. The cost of groceries in the UK has increased so much in the past year that I’m always looking for ways to make healthy, easy recipes within a budget. This healthy lasagne soup is primarily made from lentils, lasagne sheets and canned tomato. All of which can be found for pennies in the supermarket, in fact they’re some of the few things that remain relatively cheap.

Lentils are a great source of plant based protein, too, as well as iron and of course – fibre.

Ingredients for the Healthy Lasagne Soup

Lentils – this recipe uses red and brown lentils. The red lentils sort of “melt” into the sauce which helps to create a nice thick texture. The brown lentils add some bite and replace what would typically be minced beef in this recipe.

Canned Tomato – I prefer to use whole plum tomatoes for cooking because they generally have better flavour and are better quality than canned chopped tomatos. Just tip them into your hands and give them a squeeze before dumping them into the pan. If you prefer to not get your hands too dirty, you can use a wooden spoon to give them a bit of a mash when they’re in the pan.

Oregano and Basil – For herbs this recipe is nice and simple and just uses dried oregano and dried basil. These two herbs go really well together and if you fry them in with the garlic it really helps to bring out their flavours.

Lasagne Sheets – I break the lasagne sheets up into rough bite-size pieces to make the soup easier to eat. Don’t worry if some of the edges are looking sharp when you do this, they will soften as they cook.

Substitutions

Brown lentils can be substituted for green lentils if you prefer. Green lentils are a little smaller so will take less time to cook.

Canned tomato can be replaced with fresh tomato if you have them, just peel them first.

Lasagne sheets – you can use either white or whole wheat or skip the sheets all together and use any pasta shape you like! I really like this recipe with Farfalle (Pasta bows)

Making the Healthy Lasagne Soup

Prepare all your ingredients first for easy cooking:
Mince the garlic
Dice the Onion
Finely chop the mushrooms – you can do this by hand or use a food processor.
Break up the lasagne sheets.

Heat the olive oil in a large heavy bottomed saucepan before adding the diced onion. Cook until it just starts to turn translucent before adding the mushroom.

Cook the mushroom for 5 more minutes until it’s softened and the volume has reduced.

Add the minced garlic, dried oregano and dried basil and cook for another couple of minutes until fragrant.

Add in the red and green lentils and stir well to combine before adding the vegetable stock, canned tomato and salt.

Cover the pan and simmer on a low heat for 20-25 minutes until the red lentils have almost “disappeared” into the sauce and the brown lentils are tender.

Add the broken up lasagne sheets. Stir well for the first minute or two of cooking to ensure they don’t stick together. Then cover the pan and simmer on a low heat for 15 minutes, stirring once halfway through.

Serve this healthy lasagne soup immediately with fresh basil to garnish, or save in an air-tight container for later (fridge 3-5 days, freezer 2-3 months)

For more soup recipes, click here!