A really quick recipe this bad boy. Even thought it is two stage it's done in the instant pot and it's erm.....quick as the name of the name of the pot would suggest.

First stage is to make the absolutely amazing sauce (that can be used with pasta or meatballs etc. then it's on to the soup itself. 

This is done in the Instant Pot but could be just as easily done on the hob; it would just take a little longer but I would 100% recommend getting an instant pot - they are fab.

The soup itself. Yep, it's great. Is it 100% like a Lasagne? Nope. Is it delicious? Yep. Especially topped with a little dairy free cheese and served with garlic bread for dipping.

Enjoy!

Special Equipment - Immersion Blender, Instant Pot

Serves 6

Price per portion:

43p

Ingredients:

For the pasta sauce:

450g tomatoes, quartered 

1 small sweet onion, peeled and quartered 

⅓ cup strong hearty wine (like a Cabernet Sauvignon or Merlot), plus more as needed 

125ml water, plus more as needed 

100g tomato puree 

5 garlic cloves peeled 

1½ teaspoons dried oregano 

1 teaspoon dried basil 

1 teaspoon salt 

¼ teaspoon baking soda  

Pinch red pepper flakes 

Drop the tomatoes and onion into the Instant Pot. 

Add the wine, water, and tomato paste. Cover the veggies with the garlic, oregano, basil, salt, baking soda, and red pepper flakes. 

There is no need to stir; it’s better to have everything mostly on top of the tomatoes than at the bottom of the pot. 

Lock the lid and turn the steam release handle to Sealing. 

Using the Manual function, set the cooker to High Pressure for 20 minutes (17 minutes at sea level). 

When the cook time is complete, turn off the Instant Pot and let the pressure release naturally for 15 minutes; quick release any remaining pressure. 

Carefully remove the lid. Using an immersion blender, create the red sauce of your dreams. 

Add a bit more water if you need to thin it. 

For the Lasagne Soup:

1 to 2 tablespoons olive oil 

1 medium onion, diced 

3 garlic clove, diced 

2 teaspoons dried oregano 

1 teaspoon dried rosemary 

¾ teaspoon red pepper flakes 

½ teaspoon salt 

2 tomatoes, chopped

1 tbsp tomato puree 

1 cube vegetable or “not chicken” stock 

2 bay leaf 

10 lasagna sheets, broken into bite-size pieces 

250ml pasta sauce 

6 cups water 

Salt Freshly ground black pepper 

On your Instant Pot select Sauté Low. 

When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Sauté for 2 to 3 minutes until softened. Add the garlic and immediately turn off the pressure cooker. 

Keep stirring as the garlic cooks 

Add the oregano, rosemary, red pepper flakes, salt, tomatoes, stock cube, bay leaves, pasta, red sauce, tomato puree and water. Stir well to combine. 

You want the pasta sheets to be submerged as much as possible. 

Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes (3 minutes at sea level). 

When the cook time is complete, turn off the Instant Pot and let the pressure release naturally for 10 minutes; quick release any remaining pressure. 

Carefully remove the lid, and remove and discard the bay leaves. Taste and season with salt and pepper, as desired, and serve with your favourite toppings!