Recipe
Vegetable Lasagna Recipe for the Instant Pot
Published: April 1, 2024
Whipping up my instant pot vegetable lasagna is a breeze. It's a hearty, cheesy delight packed with zucchini, squash, and bell peppers. Perfect for a cozy family dinner!
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Get ready for a culinary ride! I'm sharing my all-time favorite - instant pot vegetable lasagna. This treat, brimming with garden fresh zucchini, yellow squash, spinach and peppers, packs a wallop of flavor. Layered with cheesy goodness and lasagna noodles, it's a comforting meal. Trust me, it's a bit of home-cooked heaven. Let's get cooking!
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.
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!
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.
Common Questions About Making Instant Pot Vegetable Lasagna
Serves: 6 people
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of spinach
- 1 jar of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of 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!
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 30 g | Protein: 18 g | Total Fat: 18 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 50 mg | Sodium: 700 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 350 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 30 mg
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.
