food : instant pot lasagna soup

This was one of my wife's finds. She made most of it the first time and always makes vegan ricotta for it (I can't be bothered and would eat it without, but do enjoy its presence). The whole family loves this one. Cheesey, soupy, pasta. What is not to like?



  1. Turn instant pot on to saute mode. Once hot add oil, fennel seeds, onion, and garlic. Cook for ~2 minutes
  2. Stir in veggies
  3. Add lentils, tomato sauce, chopped tomato, Italian seasoning, onion/garlic powder, salt. Stir
  4. Add broken up lasagna sheets and water. Stir well
  5. Turn off saute mode. Put on lid. Turn on manual/pressure-cook mode for 3 minutes and set valve to 'sealing'
  6. Let pressure release naturally for 10 minutes then manually release the pressure
  7. Open lid and add black pepper, crushed red pepper, nutritional yeast, any additional salt (taste to check), and stir
  8. Fold in the spinach if using. Add in vegan cheese and stir
  9. Serve, topping with vegan ricotta if using