Is lasagna soup healthy?

Yes! Especially this version. By using lean ground beef or turkey, a clean marinara sauce, gluten-free pasta, and a dairy-free ricotta made from whole cashews, this soup is packed with protein and nutrients without the refined flour, excess dairy, or heavy cream found in many traditional versions.

What gluten-free lasagna noodles work best?

Look for gluten-free lasagna noodles made from brown rice, chickpea, or lentil flour. Brands like Jovial, Banza, and Barilla Gluten-Free all perform well in soup. Break them into 2-inch pieces before adding to the pot.

Can I make this dairy-free lasagna soup ahead of time?

Absolutely. For the best results, store the soup and the cashew ricotta separately in the fridge. If possible, cook the noodles separately and add them fresh when reheating to prevent them from absorbing too much broth and becoming mushy.

What can I substitute for cashew ricotta?

If you're not dairy-free, regular ricotta or a mixture of ricotta and parmesan works great. For a nut-free dairy-free option, try a tofu-based ricotta made by blending firm tofu with lemon juice, garlic, salt, and nutritional yeast.

Can I use chicken instead of ground beef?

You can! Ground chicken or even shredded rotisserie chicken both work well. If using shredded chicken, stir it in during the last few minutes of cooking so it doesn't dry out.

How do I prevent the noodles from getting soggy?

The key is not overcooking them in the pot, and if you're meal prepping, storing the noodles separately from the soup. Gluten-free pasta is a bit more delicate than traditional pasta, so it's worth keeping an eye on the texture as it cooks.

Healthy Lasagna Soup (Gluten-Free & Dairy-Free)

Description

This hearty and cozy healthy lasagna soup is everything you love about classic lasagna in a simple one-pot dish. Gluten-free noodles, savory seasoned meat, rich tomato broth, and a dollop of dreamy dairy-free cashew ricotta make this a 30-minute dinner the whole family will request again and again.

Ingredients

Units Scale

FOR THE SOUP:
1 lb ground beef or ground turkey
1 small yellow onion, diced
4 cloves garlic, minced
1 tbsp olive oil or avocado oil
2 tbsp tomato paste
1 jar (24 oz) marinara sauce (such as Rao's)
4 cups chicken or beef broth, low-sodium
1 tsp Italian seasoning
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
8 oz gluten-free lasagna noodles, broken into pieces
2 cups fresh baby spinach
Fresh basil, for garnish
FOR THE DAIRY-FREE CASHEW RICOTTA:
1 cup raw cashews, soaked for 2+ hours then drained
3 tbsp water
2 tbsp fresh lemon juice
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh basil (optional)

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Instructions

Make the cashew ricotta: Drain soaked cashews and blend with water, lemon juice, garlic, salt, pepper, and basil until completely smooth. Refrigerate until ready to use.
Brown the meat: Heat oil in a large Dutch oven over medium-high. Cook onion 2–3 min. Add ground meat and cook until browned, 5–6 min. Add garlic; cook 1 min.
Build the tomato base: Stir in tomato paste and cook 1 min. Add marinara and all seasonings. Stir and cook 2 min.
Add broth and noodles: Pour in broth and bring to a gentle boil. Add broken lasagna noodles. Cook 8–10 min until noodles are tender.
Add spinach: Remove from heat. Stir in baby spinach and let wilt, about 1 min.
Serve: Ladle into bowls and top with a dollop of cashew ricotta and fresh basil leaves. Enjoy immediately!

Notes

Store soup in the fridge for up to 4 days; add broth when reheating as noodles absorb liquid.
For meal prep, store noodles separately and combine when reheating.
Freezer-friendly for up to 3 months (store without noodles for best results).
To make Whole30: omit noodles and serve over zucchini noodles; use a Whole30-compliant marinara.
To make it vegetarian: replace meat with 2 cans of cannellini beans and 8 oz sliced mushrooms.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 390
Sugar: 8 g
Fat: 16 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 26 g