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Using the brown/saute function on the Crock-Pot Express Pressure Cooker, heat olive oil, and saute onion, garlic, mushrooms, carrots, and celery, until the onion becomes translucent and soft, about 3-5 mins, stirring constantly.
Add veggie ground round, Italian seasoning, red pepper flakes, and black pepper and cook until heated through about 3 mins.
Stir in crushed tomatoes, passata, water, bouillon cubes, and a bay leaf, and bring to a simmer. Taste and add salt to taste.
Stir in lasagna pieces, turn off brown/saute function and seal with lid ensuring the steam release knob is closed.
Press 'soup' and adjust the time to 6 minutes.
When the Crock-Pot Express Pressure Cooker beeps, slowly, open the steam release knob to ensure no sauce splatters everywhere.
When all pressure is released, open the lid and give the soup a stir.
Stir in soy milk (or cashew cream) and spinach.
Serve garnished with fresh parsley and vegan cheese (if desired) and additional red pepper flakes.