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.