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Heat olive oil in an Instant Pot or deep pot.
Add the petal-shaped onions and sauté until translucent and sizzling.
Add the ground beef and season generously with garlic powder, salt, black pepper, oregano, basil, and thyme. Cook until fully browned, breaking it up as you go.
Add a splash of wine (optional) to deglaze.
Pour in the canned diced tomatoes and your second can of tomato product.
In a separate container, dissolve the 4 bouillon cubes in 4 cups of hot water, then pour it into the pot along with the remaining 2 cups of plain hot water. Stir well.
Break up your uncooked lasagna noodles into bite-sized shards and submerge them into the liquid.
Secure the lid on your Instant Pot. Set it to the Soup Function and cook for 6 minutes.
Safely release the pressure and open the lid, stirring gently from the bottom to ensure nothing sticks or burns.
Dollop in your pesto and stir gently so you don't accidentally mash the cooked noodles.
Pour in the 1 cup of oat milk and stir until the soup turns a rich, creamy red color.
To serve, ladle the soup into oven-safe containers and top with mozzarella or your favorite melting cheese. Broil if desired.
Place under your oven's broil function and watch it closely until the cheese is melted, bubbly, and slightly browned