Vegan Instant Pot Lasagna (from The Vegan Instant Pot Cookbook)

Name: Vegan Instant Pot Lasagna (from The Vegan Instant Pot Cookbook)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup Basil, fresh leaves; 15 Basil, fresh leaves; 6 Garlic clove; 1 1/2 tsp Lemon, zest; 1 cup Mushrooms; 3/4 tsp Onion powder; 3/4 cup Red bell pepper; 1 Yellow onion, small; 1 cup Zucchini; 1 14-ounce block Tofu, extra-firm; 3 tbsp Lemon juice, fresh; 1 1/2 cups Marinara sauce; 2 tbsp Miso paste, white or yellow; 6 Individual no-boil or oven-ready lasagna sheets; 1/2 tsp Black pepper, freshly cracked; 1 tsp Kosher salt; 1 tsp Kosher salt freshly cracked black pepper; 1/4 cup Nutritional yeast; 2 tbsp Olive oil; 1 tbsp Olive oil, extra-virgin; 1 Basil ricotta; 1/2 cup Mozzarella, vegan; 1 cup Chopped spinach or shredded tuscan ((lacinato) kale)

26 ratings · 50min · 4 servings

If lasagna is your ultimate comfort food, you need to try this easy Instant Pot Vegan Lasagna! With no-boil noodles and a "bake" time of just 20 minutes, it's a quick and easy alternative to traditional lasagna. And with an addictively rich yet healthy homemade ricotta, it'll become your new favorite lasagna recipe.

Instant Pot Tofu