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 and makes enough to have leftovers for lunch!
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 minutes
- Yield: serves 4-6 1x
Ingredients
Scale
- 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
- 1–2 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.
