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Add all ingredients except the lemon juice and greens to the Instant Pot. Stir well to combine.
Seal the lid and cook on High Pressure for 5 minutes.
Let it naturally release for no more than 15 minutes, or carefully do a manual release after it is done cooking.
Stir in lemon juice, greens, and pepper. Let the greens wilt for a couple of minutes before serving.
In a large pot over medium heat, sauté the chopped onion and garlic in a splash of water or broth until softened (about 5 minutes).
Add the Italian seasoning, onion powder, paprika, salt, and tomato paste. Stir to combine.
Pour in the broth, marinara, red lentils, and broken lasagna noodles. Bring to a boil.
Reduce heat and simmer uncovered for about 15–18 minutes, or until noodles and lentils are tender. Stir occasionally to prevent sticking.
Stir in the nutritional yeast and coconut milk. Cook for another 2–3 minutes to heat through.
Turn off the heat. Stir in lemon juice, shredded greens, and pepper. Let the greens wilt before serving.