Categories: Instant Pot

Ingredients

• 2/3 cup dry lentils
• 1/2 cup diced onion
• 1.5 cup finely diced mushrooms (i use baby portabello)
• 2-3 cloves garlic, minced
• 8 oz chopped frozen spinach
• 7 uncooked lasagna noodles, broken into pieces
• 24 oz jar pasta sauce
• 1 quart vegetable broth (low-sodium)
• 1 cup ricotta cheese
• 1 tsp oregano
• 1-2 cups shredded mozzarella cheese

Directions

1. Combine all ingredients except shredded mozzarella in the Instant Pot.

2. Use the manual (or pressure cook) button to cook for 8 minutes.

3. Use manual or quick release, stir in shredded cheese and serve.

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