Instant Pot Vegetarian Lasagna Soup Recipe
Recipe By The Lean Green Bean
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
3.6
15 Rating -
Rate
Vegdiet
13minstotal
5minsPrep
8minsCook
13m.total
5m.Prep
8m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Vegetarian Lasagna Soup Recipe
- 0.17 cup Dry lentils
- 0.13 cup Diced onion
- 0.38 cup Finely diced mushrooms
- 1/2-3/4 Cloves garlic, minced
- 2 ounce Chopped frozen spinach
- 1.75 piece Uncooked lasagna noodles, broken into
- 6 ounce Jar pasta sauce
- 1/4 quart Vegetable broth
- 1/4 cup Ricotta cheese
- 1/4 teaspoon Oregano
- 1/4-1/2 cup Shredded mozzarella cheese
Nutrition
value
value
624
calories per serving
17 g Fat42 g Protein141 g Carbs9 g FiberOther
Current Totals
- Fat17g
- Protein42g
- Carbs141g
- Fiber9g
MacroNutrients
- Carbs141g
- Protein42g
- Fiber9g
Fats
- Fat17g
Vitamins & Minerals
- Calcium562mg
- Iron6mg
- Vitamin A1615mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9182mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium186mg
- Manganese2mg
- Phosphorus658mg
- Selenium24mcg
- Zinc5mg
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
Recipe By The Lean Green Bean