Instant Pot Lasagna Soup Recipe | Quick & Easy One Pot Meal for Dinner | Vegan Lasagna Lentil Soup

Turn on Instant Pot saute mode and add a tbsp of extra virgin olive oil or any other oil of choice.

Add small onion diced, minced garlic and a tsp of Italian seasoning. Saute for a minute and turn off the Instant Pot saute mode.

Wash and drain 1/4 cup of red lentils (masoor dal) and add it to the Instant Pot.

Add a cup of sliced carrots, 1 cup of broccoli, 6 lasagna sheets broken into pieces, 2 cups of tomato pasta sauce, 3 cups of vegetable broth or water, 1/2 tsp of salt and 1/2 tsp of pepper.

Mix it well and make sure the lasagna sheets are covered in liquid.

Close the lid and set the pressure valve to Sealing. Set the Pressure cook (or Manual mode) for 5 minutes.

Once done, Release the pressure after 10 minutes. Add a cup of chopped Spinach and mix well. Adjust salt and pepper to taste.

Serve it warm with vegan mozzarella or ricotta cheese on top.

Equipment Needed

Dietary

Allergens