Instant Pot Vegetable Lasagna With Basil Ricotta

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recipe by Nisha Vora https://amzn.to/2GZU3jl

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1040

A lasagna in the Instant Pot sounds a bit kooky, and you might be wondering why you would want to do such a thing. For starters, the look of a round, layered lasagna is unique and eye- catching. Second, you can enjoy lasagna in the summer without turning on your oven (though there is the option to broil it for a few minutes if you wish). Finally, it’s perfect if you don’t have a lot of mouths to feed and don’t want to make a huge casserole. This recipe calls for no- boil lasagna noodles, which speeds things up. To ensure there is enough moisture to cook the noodles, remember to thin out the marinara sauce with some water. The tofu “ricotta” works perfectly in this lasagna, lending a comforting, cheesy feel, along with a protein punch. I blend the ricotta in a food processor, which gives it a luxurious creamy texture, but you can also use a fork to mash every-thing up (and save yourself some dishes). Not a fan of tofu or want to keep this dish super quick and easy? Substitute your favorite store- bought vegan cheese— just be sure to use a variety that can melt nicely.

Inspired by: https://recipes.instantpot.com/recipe/vegetable-lasagna-with-basil-ricotta/

recipe updated Feb 4, 2020

Ingredients

  • Extra firm tofu icon
    Extra firm tofu
    397g (about 1¾ cups)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Zucchini icon
    Zucchini
    1 cup (230g)
  • Red bell pepper icon
    Red bell pepper
    about ¾ cup (113g)
  • Garlic clove icon
    Garlic clove
    4
  • Mushrooms icon
    Mushrooms
    1 cup (70g)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (14g)
  • Kosher salt icon
    Kosher salt
    2 tsp (about 6g)
  • Black pepper icon
    Black pepper
    as needed
  • Marinara sauce icon
    Marinara sauce
    1.5 cups (360ml)
  • Water icon
    Water
    2 cups (480ml)
  • Oven-Ready lasagna noodles icon
    Oven-Ready lasagna noodles
  • Nutritional yeast icon
    Nutritional yeast
    about ¼ cup (20g)
  • White miso paste icon
    White miso paste
    2 tbsp (35g)
  • Onion powder icon
    Onion powder
    about ¾ teaspoon (2g)
  • Garlic clove icon
    Garlic clove
    2
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Fresh basil icon
    Fresh basil
    2 sprigs
  • Lemon zest icon
    Lemon zest
    1.5 tsp (6g)
  • Lemon juice icon
    Lemon juice
    3 tbsp (40g)
  • Lacinato kale icon
    Lacinato kale
    1 cup (240g)
  • Vegan mozzarella icon
    Vegan mozzarella
    about ½ cup (120g)
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Water
  • kCook icon Broiler
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Glass measuring cup
  • kCook icon Springform pan - 7"
  • kCook icon Food processor bowl
  • kCook icon Rack

Step preview

  1. Crumble extra firm tofu over a clean food processor bowl
  2. Add nutritional yeast, white miso paste, onion powder, garlic clove, kosher salt, black pepper, extra virgin olive oil, fresh basil, lemon zest and lemon juice to the cheese mixture
  3. Blend until smooth then set aside
  4. Pre-heat until hot - Sauté, Normal
  5. Add olive oil and yellow onion to the inner pot
  6. Cook - 3 min
  7. Add zucchini, red bell pepper, garlic clove and mushrooms to the inner pot
  8. Cook while stirring frequently - 3 min
  9. Stir fresh basil, kosher salt and black pepper into the inner pot
  10. Cook - approx 30 sec
  11. Cancel - Sauté
  12. Remove inner pot
  13. Add marinara sauce and water to a clean glass measuring cup
  14. Mix thoroughly
  15. Transfer one quarter of sauce to springform pan
  16. Layer with oven-ready lasagna noodles
  17. Transfer one quarter of sauce to springform pan
  18. Transfer one third of cheese mixture to springform pan
  19. Transfer half of vegetables to springform pan
  20. Layer with lacinato kale
  21. Transfer one quarter of sauce to springform pan
  22. Transfer one third of cheese mixture to springform pan
  23. Transfer the rest of vegetables to springform pan
  24. Layer with lacinato kale
  25. Layer with oven-ready lasagna noodles
  26. Transfer the rest of sauce to springform pan
  27. Transfer the rest of cheese mixture to springform pan
  28. Spray a piece of foil with nonstick cooking spray
  29. Cover tightly with foil
  30. Rinse inner pot with water
  31. Replace
  32. Add water to the inner pot
  33. Place the springform pan on the rack
  34. Place rack & springform pan in the inner pot
  35. Close and lock the lid and turn the steam release handle to Sealing
  36. Pressure cook - Manual, High, 20 min
  37. Natural release
  38. Pre-heat broiler
  39. Remove springform pan
  40. Top with vegan mozzarella
  41. Broil - approx 2 min
  42. Garnish with fresh basil
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