Dairy-Free Meatless Lasagna

I love easy ways to throw together a great meal in less than 20 minutes. So this is what I consider the ultimate plant-based meal. It’s super easy to make and requires just one pot to prepare! I’m going to provide Instant Pot instructions but you can also prepare this on your stovetop.

Ingredients

1/2 cup onion, chopped

4 garlic cloves, minced

2 cups water or vegetable broth

1 - 14.5 oz can diced tomatoes

1 cup tomato sauce

1 1/2 cups uncooked lasagna noodles as an alternative you could use farfalle pasta or mini lasagna noodles

1/3 cups carrots, peeled and diced

1/3 cup red bell pepper, diced

1/3 cup zucchini, chopped

1 cup kale, ribbon slices

1/4 cup red lentils, uncooked

2 tsp Italian seasoning

1/4 tsp crushed red pepper flakes (optional)

1/4 tsp garlic powder

1/4 tsp onion powder

Black pepper, a few grindings

Instructions

1. Set electric pressure cooker to saute. Add onion and garlic and cook until softened, about 4 minutes or adding a drop or two of water as needed.

2. Add all other ingredients, give it a good stir to make sure noodles are mixed in well.

3. Cover electric pressure cooker with lid, close steam vent and press Pressure Cook High and set for 3 minutes. Yes, 3 minutes, this is NOT a typo!

4. When pressure cooker beeps, let the pressure come down naturally in the Warm setting.

5. Carefully open the lid and serve. I like to stir in a few fresh basil leaves cut into ribbons.

** NOTE: This recipe can also be made on the stovetop. Follow steps 1-2, then bring pot to a boil, lower heat, cover, and simmer until lasagna noodles are al dente, about 20 minutes.