Name: Instant Pot Vegetarian Lasagna Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2/3 cup dry lentils; 1/2 cup diced onion; 1.5 cup finely diced mushrooms (i use baby portabello); 2-3 cloves garlic, minced; 8 oz chopped frozen spinach; 7 uncooked lasagna noodles, broken into pieces; 24 oz jar pasta sauce; 1 quart vegetable broth (low-sodium); 1 cup ricotta cheese; 1 tsp oregano; 2 Tbsp fresh parsley, minced; 1/2 tsp salt (or more to taste); 1-2 cups shredded mozzarella cheese

Instant Pot Vegetarian Lasagna Soup

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5 from 4 reviews

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 minutes
Yield: serves 4-6 1x

Ingredients

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2/3 cup dry lentils
1/2 cup diced onion
1.5 cup finely diced mushrooms (i use baby portabello)
2–3 cloves garlic, minced
8 oz chopped frozen spinach
7 uncooked lasagna noodles, broken into pieces
24 oz jar pasta sauce
1 quart vegetable broth (low-sodium)
1 cup ricotta cheese
1 tsp oregano
2 Tbsp fresh parsley, minced
1/2 tsp salt (or more to taste)
1–2 cups shredded mozzarella cheese

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Instructions

Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.

Find it online: https://www.theleangreenbean.com/instant-pot-vegetarian-lasagna-soup/