Start the Instant Pot on saute mode (normal) and add olive oil. Once the oil is hot, add the onions, carrots, bell pepper, and garlic. Mix and cook for about 1-2 mins or until the onions turn translucent.
Add in the rest of the ingredients like zucchini, diced tomatoes, tomato sauce, spices (salt, oregano, Italian seasoning, freshly cracked black pepper, red pepper flakes), and broken lasagna noodles.
Add 4 cups veg broth or water. Mix well. Ensure most of the noodles are below the liquid.
Close the lid and cook on manual (pressure cook) high for 5 mins followed by a quick release.
Open the lid and add the broccoli florets and spinach. Mix to combine and cover and let it sit for 10-15 mins. The broccoli and spinach will cook in the steam.
In the meanwhile make the cheese topping. Add and mix all the cheeses Ricotta, mozzarella, and parmesan. Keep refrigerated until ready to serve.
Open Instant Pot after 10-15 mins and delicious easy vegetable Lasagna soup is ready! Serve immediately.