INSTANT POT LASAGNA SOUP | vegan & gf

Heat Instant pot on sauté mode until hot. Add vegetable broth, onion, garlic, red pepper flakes, and a pinch of salt. Cook for 3 minutes, stirring occasionally, adding more vegetable broth if needed.

While still on sauté mode, add tomato paste, Italian seasoning, onion powder, garlic powder, fennel, and nutritional yeast. Stir for a couple of minutes until toasty.

Add veggies, red lentils, tomato sauce, and diced tomatoes. Mix well. Add vegetable broth, broken lasagna sheets, salt, and pepper. Stir until well combined.

Close the lid and cook on manual for 3 minutes on high pressure with the valve set to 'sealing'.

After 3 minutes, let the pressure release for 10 minutes, then manually release the rest of the pressure by turning the valve to 'venting'.

Open the lid, squeeze in lemon juice, and mix well. Adjust seasonings to taste.

Fold in spinach and let the soup sit for a couple of minutes while the spinach wilts.

Equipment Needed

Dietary

Allergens