Creamy Vegetable Lasagna Soup Recipe

This delicious, hearty vegetable lasagna soup uses zucchini and yellow squash in place of pasta for a healthier take on a family favorite! This is a thick soup and has all of the flavors that you love about classic lasagna with a veggie twist – and for you meat lovers, this soup still has lots of meat! Enjoy it any night of the week, or prep and freeze it for an easy meal the whole family will love.

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This recipe is really a combo of a classic lasagna recipe and a lasagna soup. You layer it and bake it like a lasagna, but the result has the texture of a thick soup. It’s really delicious and creamy! If you like hearty soups, you should try my chicken and wild rice soup, or my everything chili recipe. 

Why You Will Love This Recipe

Gluten-Free & Grain-Free – Using squash instead of noodles makes it a great option for those avoiding gluten or looking for a lower-carb alternative.

Classic Lasagna Flavors – You still get all the rich, cheesy, and herby flavors of traditional lasagna in a cozy soup form.

Customizable – Swap out different veggies for your own favorite combinations. You can try adding bell peppers, mushrooms, or chopped spinach.

Perfect for Meal Prep – Lasagna soup reheats really nice, making it a great option for leftovers or meal prep throughout the week. I think that the flavors actually taste better on consecutive days. 

Healthy & Nourishing – This delicious recipe has lots of protein, soft vegetables and nutrient-dense ingredients, making it a comforting yet nourishing meal. I have also found that finding good quality lasagna noodles is tricky. 

Ingredients for Vegetable Lasagna Soup

Here is what you will need to make this hearty, flavorful lasagna soup. 

Meat Sauce

• 1 lb Italian sausage
• 1 lb ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 24 oz jars organic marinara
• salt & black pepper
• 2 tb italian seasoning
• 2 tb white vinegar

Ricotta Mixture

• 2 15 oz containers whole milk ricotta cheese (or sub 3 cups cottage cheese)
• 2 eggs
• 3 cloves of garlic, minced
• 1 cup parmesan cheese, shredded
• salt & pepper
• 1 tb italian seasoning

Veggies

• 3 zucchini, sliced and quartered
• 3 yellow squash, sliced and quartered

For Layering

• 2-3 cups shredded cheese (mozzarella or white cheddar are good)

Other Supplies you will need

• Large dutch oven or oven safe large pot
• Large skillet
• Glass bowl
• Knife and cutting board

How To Make Vegetable Lasagna Soup

Step 1: Preheat the oven to 400.

Step 2: Heat a large skillet pan over medium heat. Add the chopped onion, italian sausage and ground beef. Cook the meat, breaking it up as it browns. Add the garlic and continue cooking until the meat is cooked through. 

Step 3: Add the jars of tomato sauce, italian seasoning, and vinegar to the ground meat. Season with salt and pepper. Stir everything together until combined.

Step 4: Turn the heat to low and simmer the meat sauce uncovered while you prepare the other ingredients. 

Step 5: Chop the zucchini and yellow squash and set aside. You can also do this while the meat is cooking. 

Step 6: Combine all of the ricotta cheese ingredients in a large bowl. Stir well to combine. 

Step 7: Get a large dutch oven, and layer all lasagna ingredients, starting with meat sauce, then vegetables, then ricotta, and then grated cheese. Continue layering until you have used all of the ingredients, and finish it off with a nice layer of cheese on top. 

Step 8: Cover with a lid, and bake for 30 minutes. Remove the lid, and cook for an additional 20 minutes. The lasagna soup should be bubbling and the veggies should be tender. 

Step 9: Serve warm, topped with fresh basil if desired and with a slice of crusty bread! 

Store leftover lasagna soup in an airtight container in the fridge for a couple of days. Or, freeze in an freezer-safe container for 3 months.