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recipe by Nisha Vora https://amzn.to/2GZU3jl
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 May 7, 2020