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I'm thrilled to share my favorite instant pot creation with you! This vegetable lasagna is a game-changer for busy nights. Packed with colorful veggies and gooey cheese, it's comfort food that won't weigh you down. Best part? No need to pre-cook noodles or spend hours in the kitchen. Just layer everything in your pressure cooker, set it, and forget it. In less than an hour, you'll have a piping hot, delicious meal that'll make your taste buds dance. Trust me, this recipe will become your new go-to for easy, satisfying dinners.
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.
Read more: Instant Pot Vegetable Stock Recipe Guide
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.
Vegetable Lasagna Recipe for the Instant Pot
This Vegetable Lasagna is a delicious and healthy twist on the classic dish, made easily in an Instant Pot.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper sliced
- 1 onion diced
- 2 cloves garlic minced
- 1 cup spinach
- 1 jar marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Lasagna noodles
- Salt and pepper to taste
- Italian seasoning
Instructions:
- Sauté the onion and garlic in the Instant Pot until softened.
- Add the sliced zucchini, yellow squash, and red bell pepper. Cook for a few minutes until slightly tender.
- Stir in the spinach and marinara sauce. Season with salt, pepper, and Italian seasoning.
- In a separate bowl, mix the ricotta, mozzarella, and Parmesan cheese.
- 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.
- Close the Instant Pot and cook on high pressure for 25 minutes.
- Allow the pressure to release naturally before opening the pot.
- Serve the vegetable lasagna hot and enjoy!
Notes:
This recipe is perfect for a quick and healthy meal. Feel free to add other vegetables or substitute the cheese to suit your taste.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 350mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken and Vegetables Recipe
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
FAQ:
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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