Servings: PREP TIME 20 MIN, COOK TIME 7 MIN, SERVES 2 to 4

1/2 cup onion, chopped ½ cup onion, chopped
4 tsp garlic, fresh, minced 4 tsp garlic, fresh, minced
2 cups water or vegetable broth, low-sodium 2 cups water or vegetable broth, low-sodium
1 1/4 cup tomato, diced, salt-free 1 ¼ cup tomato, diced, salt-free
1 cup tomato purée 1 cup tomato purée
3/4 cup lasagna sheets, whole wheat, broken ¾ cup lasagna sheets, whole wheat, broken
1/3 cup carrots, chopped ⅓ cup carrots, chopped
1/3 cup red bell pepper, chopped ⅓ cup red bell pepper, chopped
1/3 cup zucchini, chopped ⅓ cup zucchini, chopped
1/4 cup red lentils, uncooked ¼ cup red lentils, uncooked
2 tsp Italian seasoning 2 tsp Italian seasoning
1/4 tsp garlic powder ¼ tsp garlic powder
1/4 tsp onion powder ¼ tsp onion powder
Black pepper, freshly ground, to taste Black pepper, freshly ground, to taste
Red pepper flakes, to taste Red pepper flakes, to taste
White pepper, to taste White pepper, to taste
1 tbsp nutritional yeast 1 tbsp nutritional yeast
1 cup spinach/kale (optional) 1 cup spinach/kale (optional)

Set electric pressure cooker to Sauté. Add onion and garlic and cook until softened, about 4 minutes, adding a drop or two of water as needed.
Add all other ingredients except spinach and nutritional yeast. Stir well to incorporate everything and
to make sure lasagna noodles are dispersed.
Cover electric pressure cooker with lid, close steam vent, choose Manual (Pressure Cook High) and set
to 3 minutes.
When electric pressure cooker beeps, let the pressure come down naturally in the Warm setting.
Carefully open lid. Add nutritional yeast and stir. Taste and adjust seasonings as desired.
Stir in spinach (if using) and serve.