Vegetarian

Instant Pot Vegetable Lasagna Soup takes several minutes to prepare.

Instant Pot Vegetable Lasagna Soup takes several minutes to cook.

Instant Pot Vegetable Lasagna Soup makes 10 servings.

The ingredients for Instant Pot Vegetable Lasagna Soup are:

1 tsp oil
1 onion chopped
4 cloves of garlic chopped
1 cup bell pepper, chopped
1 cup carrots, shredded
1/2 cup red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
1 cup tomato puree
1.5 cup diced tomato
2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
3/4 tsp salt
4 cups veggie broth
5 oz lasagna sheets , broken into small pieces, or use pasta of choice
1 tsp black and white pepper
1 tsp red pepper flakes to taste
2 tbsp nutritional yeast
1 cup packed spinach

Here is how you make Instant Pot Vegetable Lasagna Soup:

Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) Close the lid and Pressure cook on manual hi for 3 mins. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor. Add some more salt, broth, tang(lemon) if needed to balance.Fold in the spinach. Let sit for a minute.Serving Size: 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Instant Pot Vegetable Lasagna Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 132.3

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 668.5 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 3.9 g
• Protein: 6.3 g