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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