- 1 Tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 28 oz crushed tomatoes
- 6 cups vegetable broth (6 cups water + 2 Tbsp veggie bouillon)
- 8 oz lasagna noodles, broken into 2" pieces (or 8 oz shell or farfalle noodles)
- 1 cup TVP
- 2-3 cups fresh spinach, chopped
In an Instant Pot, saute onion in oil until translucent. Add garlic, tomato paste, and spices. Continue cooking for 2-3 minutes. Add tomatoes, broth, lasagna noodles, and TVP. Secure lid and cook on high pressure for 5 minutes then quick release pressure. Open lid and stir in spinach.
