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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.
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](https://homepressurecooking.com/wp-content/uploads/2024/03/vegetable-lasagna-recipe-for-the-instant-pot-1711754141.jpg)
Vegetable Lasagna Recipe for the Instant Pot
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
Read more: Instant Pot Vegetable Biryani Recipe
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:
Nutrition value:
Keywords:
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!
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