Instant Pot Vegetarian Lasagna Soup

Instant Pot Vegetarian Lasagna Soup

Prep Time: 5 minutes

Servings: 4-6

Ingredients:
  • 2/3 cup dry lentils
  • 1/2 cup onion, diced
  • 1 1/2 cups mushrooms, finely diced
  • 2–3 cloves garlic, minced
  • 8 ounces frozen spinach, chopped
  • 7 lasagna noodles, uncooked and broken into pieces
  • 24 ounces jarred pasta sauce
  • 1 quart low-sodium vegetable broth
  • 1 cup ricotta cheese
  • 1 teaspoon dried oregano
  • 1–2 cups mozzarella cheese, shredded 
Directions:
  1. In your Instant Pot, combine all ingredients, except the shredded mozzarella.
  2. Use the manual, or pressure cook, button to cook for 8 minutes.
  3. Once cooking is complete, use the manual or quick release, and stir in shredded cheese before serving.
Notes:

To make a meat version in the Instant Pot, cook one pound of ground beef or turkey using the saute function. Omit lentils, reduce broth to 2-3 cups, add remaining ingredients except for shredded cheese and cook on manual for 8 minutes.


Recipe source: https://www.theleangreenbean.com/instant-pot-vegetarian-lasagna-soup/