Instant pot lasagna pasta that is full of veggies, incredibly easy to make and so delicious. Topped with plant-based mozzarella. Plant-based and dairy free.
Sort and rinse lentils. Add to instant pot.
Chop all vegetables and add to instant pot.
Add in all the remaining ingredients, except for spinach, with 7 cups of water.
Set to pressure cook for 3 minutes.
Once it has cooked and depressurized, mix in spinach and allow it to wilt.
Top with homemade plant-based mozzarella and serve.