Dairy-Free Meatless Lasagna
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
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.
Add all other ingredients, give it a good stir to make sure noodles are mixed in well.
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!
When pressure cooker beeps, let the pressure come down naturally in the Warm setting.
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.