Ingredients:

For the Lasagna Soup

• 3 cups vegetable broth

• 1 medium onion diced

• 3 garlic cloves minced

• 1/2 cup dried brown lentils

• 8 oz chopped mushrooms

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 2 14-ounce cans of fire-roasted tomatoes

• 1 14-ounce can of tomato sauce

• 8 lasagna noodles broken into pieces

• 3 cups chopped spinach leaves

For the Vegan Pesto Ricotta

• 1 cup raw cashews soaked in water for 4 to 8 hours, drained and rinsed

• 1/4 cup unflavored soy or almond milk

• 1/4 pound extra firm tofu drained

• 3 to 4 tablespoons of prepared vegan pesto to taste

• 1 tablespoon lemon juice

• salt and pepper to taste

Instructions:

Make the Lasagna Soup

• Set the Instant Pot on Manual Pressure for 8-10 minutes

• Add all the soup ingredients. Close the lid.

• Let natural release and your soup is ready to serve.

Make the Vegan Pesto Ricotta

• Place cashews and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.

Serve

• Divide soup into bowls, and top each with a dollop of vegan pesto ricotta.

Recipe Notes:

This soup will thicken. It is always a crowd pleaser and is great when paired with a salad.