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Vegetable Lasagna Recipe for the Instant Pot Vegetable Lasagna Recipe for the Instant Pot


Vegetable Lasagna Recipe for the Instant Pot

Written by: Lucas Johnson

Whipping up my instant pot vegetable lasagna is a breeze. It's a hearty, cheesy delight packed with zucchini, squash, and bell peppers. Perfect for a cozy family dinner!

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Get ready for a culinary ride! I'm sharing my all-time favorite - instant pot vegetable lasagna. This treat, brimming with garden fresh zucchini, yellow squash, spinach and peppers, packs a wallop of flavor. Layered with cheesy goodness and lasagna noodles, it's a comforting meal. Trust me, it's a bit of home-cooked heaven. Let's get cooking!

Ingredients for Instant Pot Vegetable Lasagna

  • Zucchini: Adds a light, fresh flavor and texture to the lasagna, complementing the other vegetables and cheese beautifully.
  • Yellow squash: Provides a slightly sweet and buttery taste, adding a pop of color and flavor to the dish.
  • Red bell pepper: Brings a sweet and slightly tangy flavor, along with a vibrant color to the vegetable lasagna.
  • Onion: Adds a savory depth of flavor and sweetness when cooked, enhancing the overall taste of the lasagna.
  • Garlic: Infuses a rich and aromatic flavor into the dish, enhancing the overall savory profile of the vegetable lasagna.
  • Spinach: Adds a nutritional boost and a delicate, earthy flavor to the lasagna, balancing out the richness of the cheese.
  • Marinara sauce: Provides a robust tomato flavor base, adding moisture and depth to the vegetable lasagna.
  • Ricotta cheese: Brings a creamy texture and mild flavor that pairs well with the other ingredients, creating a luscious filling.
  • Mozzarella cheese: Melts beautifully, adding a gooey, cheesy layer to the lasagna, binding all the ingredients together.
  • Parmesan cheese: Offers a sharp and salty flavor, enhancing the overall taste and providing a crispy, golden-brown topping.
  • Lasagna noodles: Act as the sturdy layers that hold the vegetable and cheese fillings together, creating a satisfying and hearty dish.

Essential Tools for Making This Lasagna Recipe

  • Instant Pot: Essential for pressure cooking the lasagna quickly and efficiently.
  • Sauté pan: Used to sauté the vegetables and create flavorful layers for the lasagna.

Serves: 6 people

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes


  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of spinach
  • 1 jar of marinara sauce
  • 1 cup of ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup of grated Parmesan cheese
  • Lasagna noodles
  • Salt and pepper to taste
  • Italian seasoning


  1. Sauté the onion and garlic in the Instant Pot until softened.
  2. Add the sliced zucchini, yellow squash, and red bell pepper. Cook for a few minutes until slightly tender.
  3. Stir in the spinach and marinara sauce. Season with salt, pepper, and Italian seasoning.
  4. In a separate bowl, mix the ricotta, mozzarella, and Parmesan cheese.
  5. Layer the lasagna in the Instant Pot starting with the vegetable mixture, followed by a layer of lasagna noodles, and a layer of cheese mixture. Repeat until all ingredients are used, ending with a layer of cheese on top.
  6. Close the Instant Pot and cook on high pressure for 25 minutes.
  7. Allow the pressure to release naturally before opening the pot.
  8. Serve the vegetable lasagna hot and enjoy!

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 30 g | Protein: 18 g | Total Fat: 18 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 50 mg | Sodium: 700 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 350 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 30 mg

Tips for Making Vegetable Lasagna Ahead of Time

Make Ahead Instructions

  • Prepare the vegetable lasagna as instructed but do not cook it in the instant pot.
  • Cover the uncooked lasagna with foil or a lid and refrigerate for up to 24 hours.
  • When ready to cook, follow the cooking instructions in the recipe.

Freezing Instructions

  • Assemble the vegetable lasagna but do not cook it.
  • Wrap the uncooked lasagna tightly in plastic wrap and aluminum foil.
  • Label the package with the date and freeze for up to 3 months.
  • To cook from frozen, increase the cooking time in the instant pot by 10-15 minutes.

Did you know that adding a layer of thinly sliced eggplant to this vegetable lasagna can add a delicious and unique flavor to the dish? Give it a try next time you make this recipe!

Common Questions About Making Instant Pot Vegetable Lasagna

Can I use different vegetables in this instant pot vegetable lasagna recipe?
Yes, feel free to customize the vegetables based on your preferences or what you have on hand.
How can I make this recipe vegan?
To make this recipe vegan, simply substitute the dairy cheese with plant-based alternatives like vegan mozzarella and ricotta cheese.
Can I use fresh lasagna noodles instead of dried ones?
Yes, you can use fresh lasagna noodles, but you may need to adjust the cooking time slightly as they cook faster than dried noodles.
Can I prepare this vegetable lasagna ahead of time?
Absolutely! You can assemble the lasagna ahead of time and refrigerate it until you're ready to cook it in the instant pot.
How long does this instant pot vegetable lasagna last in the fridge?
This vegetable lasagna can be stored in the refrigerator for up to 3-4 days. Just make sure to cover it tightly to keep it fresh.

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