Description
A comforting and quick vegan twist on traditional lasagna, made in an Instant Pot for ease and delicious flavor.
Ingredients
Scale
- 1 tsp oil (for sautéing)
- 1/2 onion, chopped
- 4 cloves of garlic, chopped
- 1 cup mixed veggies (peppers, carrots, zucchini)
- 1/4 cup red lentils, uncooked
- 1 cup tomato puree
- 1 to 1.5 cups diced tomatoes
- 2 tsp Italian seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 to 3/4 tsp salt
- 2 cups water or vegetable broth
- 5 oz lasagna sheets, broken
- Dash of black and white pepper
- 1 tbsp nutritional yeast
- 1 cup packed spinach, optional
- Vegan pesto or ricotta, to serve (optional)
- 1 tbsp tomato paste
- Lemon, for acidity
- Fennel seeds, optional
Instructions
- Heat oil in the Instant Pot on sauté mode, add onion and garlic; cook for 2 minutes.
- Add chopped veggies and sauté for 2-3 minutes.
- Mix in red lentils, tomato purée, diced tomatoes, salt, Italian seasoning, onion powder, and garlic powder.
- Add tomato paste if using.
- Layer in lasagna sheets and pour in water or broth.
- Close the lid, set to high pressure, and cook for 3 minutes. Let natural release for 10 minutes.
- Stir in spices and nutritional yeast; add spinach if using.
- Serve with vegan pesto or ricotta, and enjoy!
Notes
This soup can last in the fridge for about 4-5 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan lasagna, instant pot soup, comfort food, healthy soup, easy dinner
