Mince garlic; chop onion, bell pepper, carrot and zucchini; dice tomato.
Heat oil in your Instant pot on saute mode. Once hot, add onion and garlic. Cook for 2 minutes, stirring occasionally.
Add bell pepper, carrot and zucchini; stir together. Add red lentils, tomato, Italian seasoning, salt, onion powder, garlic powder and tomato paste; whisk together while pouring in broth.
Break lasagna noodles into small pieces and add to Instant Pot; stir to combine.
Close the lid and set to high pressure cook for 3 minutes. Let the pressure release naturally for 10 minutes, then carefully do a quick release if there is still pressure in the pot.
Mix in the black pepper, red pepper flakes, and nutritional yeast. Taste and adjust seasonings, if desired.
Fold in the spinach and sprinkle shredded mozzarella over the top; let it sit for a few minutes to allow the spinach to wilt and the cheese to melt. Serve with grapes.