This instant pot vegetarian lasagna soup is a quick and easy comfort food dinner thats ready in under 30 min and makes enough to have leftovers for lunch
Ingredients For Instant Pot Vegetarian Lasagna Soup Recipe
0.6699999999999999 cup Dry lentils
0.5 cup Diced onion
1.5 cup Finely diced mushrooms
2 Cloves garlic, minced
8 ounce Chopped frozen spinach
7 piece Uncooked lasagna noodles, broken into
24 ounce Jar pasta sauce
1 quart Vegetable broth
1 cup Ricotta cheese
1 teaspoon Oregano
1 cup Shredded mozzarella cheese
Nutrition value
624
calories per serving
17 g Fat42 g Protein141 g Carbs9 g FiberOther
Current Totals
17 g Fat
42 g Protein
141 g Carbs
9 g Fiber
MacroNutrients
Carbs
141 g
Protein
42 g
Fiber
9 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
562 mg
Iron
6 mg
Vitamin A
1615 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
182 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
186 mg
Manganese
2 mg
Phosphorus
658 mg
Selenium
24 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
