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Instant Pot Vegetarian Lasagna Soup

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that's ready in under 30 min or less. 

5 from 3 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!

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Ingredients

  • 2/3 cup dry lentils
  • 1/2 cup diced onion
  • 1.5 cup finely diced mushrooms (i use baby portabello)
  • 23 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
  • 12 cups shredded mozzarella cheese

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.

Notes

To make a meat version in the Instant Pot, cook 1 pound ground beef or turkey using the saute function on the instant pot. Omit lentils, reduce broth to 2-3 cups, add remaining ingredients except for shredded cheese and cook on manual for 8 minutes.