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
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Combine all ingredients except shredded mozzarella in the Instant Pot.
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Use the manual (or pressure cook) button to cook for 8 minutes.
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Use manual or quick release, stir in shredded cheese and serve.