Dairy-Free Lasagna Soup
- July 3, 2025
- 0 Comments
Dairy-Free Lasagna Soup
To this day Lasagna Soup is my most viral recipe; it got me in both the New York Times and Turkish Vogue, so I count that as a win! Think of it as a deconstructed lasagna where all the components cook together in a pot. Over the last couple years I’ve had a lot of people ask for a vegan or dairy-free version, so here it is! This recipe used coconut cream to replace regular cream and the the vegan mozzarella from above. This recipe also has meat in it like the original, but you can easily replace that with fake meat, mushrooms, or vegetables to make this vegan.
Ingredients
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until it starts to lose its color, about 5 minutes. Add the garlic and sauté for 1 minute, then add the beef, sausage, oregano, and a pinch of salt and pepper. Break up the meat and cook until it is fully browned.
- Add the tomato paste, stirring to coat the meat. Cook for about 1 minute, then add the chicken broth, marinara sauce, and coconut cream and bring to a boil.
- Break the lasagna noodles into rough 2-inch pieces and add to the soup. Lower the heat to medium-low and let the soup simmer until the pasta is completely cooked and most of the liquid has been absorbed, about 20 minutes.
- Remove from the heat and add the vegan mozzarella in dollops on top. Add the basil and serve.
Did you make this?
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