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    Home » Instant Pot

    Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

    Published November 3, 2018. Last modified November 3, 2018 By Gary White

    842 shares
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    Instant Pot Veggie Lasagna | The Foodie Eats

    Instant Pot Veggie Lasagna

    With Mushroom "Meat" Sauce

    Lasagna has been one of my favorite foods my entire life. Even as a kid of 10 years old, I would make it frequently for the family. So to say I have some experience making it is kind of an understatement. When I decided to create a version specifically for the Instant Pot, I quickly realized that the Internet is saturated with lots of lasagna recipes. I never like to post a recipe just for the sake of posting it, so this Instant Pot veggie lasagna is my spin on it. And I couldn't be more pleased with it!

    This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food. So much so, that I'm sure meat-lovers will enjoy it just as much as any of their vegetarian friends.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

     

    The Process

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add ricotta, egg, basil, and ½ teaspoon of salt to small bowl.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Whisk together and set aside.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Using sauté setting... add oil, mushrooms, onions, ½ teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add oregano and fennel seeds and cook for one minute.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Then add garlic and vinegar and continue cooking for another 30 seconds or so.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add crushed tomatoes, ½ teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    In a 7-inch pan... pour in about ½ cup of sauce, just enough to barely cover the bottom of pan.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add 3 or 4 noodles to pan to make an even layer. I prefer to have them overlap because it helps the final product to hold its shape.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Then spread half of the ricotta mixture over the noodles.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Next, make an even layer using ⅓ of all your mozzarella.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add about 1 ½ cups of sauce, making sure to cover squash layer completely.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Make another layer of noodles...

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    followed by all the remaining ricotta mix.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Repeat the same steps as before with the zucchini (instead of squash)...

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    ...and mozzarella.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Make one last layer of sauce...

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Then cover pan with aluminum foil.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Add 1 ½ cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Top pan with Parmesan cheese.

     

    Instant Pot Veggie Lasagna | The Foodie Eats

    Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

     

    And this is the AMAZING Result…

    Instant Pot Veggie Lasagna | The Foodie Eats

     

    ★ Did you make this Instant Pot Veggie Lasagna?

    Please give it a star rating below! ★

    Instant Pot Veggie Lasagna | The Foodie Eats

    Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

    This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food.
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 438kcal
    Author: Gary White

    Ingredients

    • 1 cup ricotta cheese
    • 1 egg
    • 2 Tbsp. fresh basil finely chopped
    • 1 ½ tsp. salt
    • 2 Tbsp. olive oil
    • 8 oz. baby bella mushrooms finely chopped
    • ½ cup onions diced
    • ½ tsp. dried oregano
    • ½ tsp. fennel seeds
    • 1 Tbsp. balsamic vinegar
    • 28 oz. crushed tomatoes
    • 2 tsp. sugar
    • 8 oven-ready lasagna noodles
    • 1 lb. mozzarella sliced or shredded
    • 1 squash sliced into thin circles
    • 1 zucchini sliced into thin circles
    • ½ cup Parmesan grated

    Instructions

    • Add ricotta, egg, basil, and ½ teaspoon of salt to small bowl. Whisk together and set aside.
    • Using sauté setting… add oil, mushrooms, onions, ½ teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated. Add oregano and fennel seeds and cook for 1 minute. Then add garlic and vinegar and continue cooking for another 30 seconds or so. Add crushed tomatoes, ½ teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.
    • In a 7-inch pan… pour in about ½ cup of sauce, just enough to barely cover the bottom of pan. Add 3 or 4 noodles to pan to make an even layer (break them up if need be). I prefer to have them overlap because it helps the final product to hold its shape. Then spread half of the ricotta mixture over the noodles. Next, make an even layer using ⅓ of all your mozzarella. Make a slightly overlapping layer of squash, starting around the edges and working around the pan.
    • Add about 1 ½ cups of sauce, making sure to cover squash layer completely. Make another layer of noodles, followed by all the remaining ricotta mix. Repeat the previous steps as before with the mozzarella  and zucchini (instead of squash). Make one last layer of sauce on top and cover pan with aluminum foil.
    • Add 1 ½ cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand. Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure. Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover. Top pan with Parmesan cheese.
    • Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

    Nutrition

    Calories: 438kcal | Carbohydrates: 35g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 629mg | Potassium: 962mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11020IU | Vitamin C: 34.6mg | Calcium: 535mg | Iron: 3.1mg
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    And as Always… Please Pin & Share the Love!

    Instant Pot Veggie Lasagna | The Foodie Eats

     

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    Reader Interactions

    Comments

    1. Vanessa

      November 03, 2018 at 4:47 pm

      How deep is the 7-inch pan you are using? Any idea where to find one to buy? I am only finding cake pans that are only 2-inches deep.

      Reply
      • Gary

        November 04, 2018 at 8:56 pm

        We use this one: https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-7-Inch/dp/B001332TE8

        Reply
        • K

          July 22, 2019 at 4:18 pm

          Just found your recipe & look forward to making it this week!
          Thanks!!

          Reply
    2. Judy

      June 14, 2019 at 2:26 pm

      Can you use cottage cheese in place of ricotta? Just don’t care for taste and texture. Thank you

      Reply
      • Gary

        June 17, 2019 at 9:24 am

        I've never used cottage cheese in lasagna, so I can not recommend either way.

        Reply
      • John

        December 04, 2019 at 11:34 am

        I am lactose intolerant and use Lactose free cottage cheese in all my lasagnas and it taste just fine. I do suggest that you stir the cottage cheese good before using.

        Reply
    3. Lisa D

      July 23, 2019 at 5:55 pm

      You don't have garlic listed in the ingredients, but you have it in the instructions to add.

      Reply
      • Gary White

        July 25, 2019 at 9:56 am

        Thanks for the heads up! 1 tablespoon.

        Reply
    4. Keri

      July 27, 2019 at 2:06 pm

      This is only the second recipe I’ve made in the instant pot. I didn’t realize I should’ve been putting it together in a separate pot I put the trivet in the base and pour the water into that. It’s an idiotic thing to do I realize now any ideas on cook time in an oven? From what I’ve read I’ll have to let the base try out for at least 72 hours.

      Reply
    5. Katy

      September 18, 2019 at 1:19 pm

      4 stars
      This recipe looks great! I'm just wondering if you've ever tried inverting your layers, so the parmesan is on bottom, to see if it would brown, then when you turn it onto the plate, the cheese would be on top and you might not have to broil it.

      Reply
    6. Lynn B

      December 05, 2019 at 10:20 am

      40 minutes at high pressure seems like a really long time. I'm mostly wondering how that amount of time affects the lasagna noodles - do they get mushy?

      Reply
      • Gary White

        December 05, 2019 at 10:42 am

        Not at all.

        Reply
    7. Tricia

      July 10, 2020 at 11:57 am

      Can't wait to try this. Are the fennel seeds necessary?

      Reply
    8. Rebecca

      July 10, 2020 at 12:48 pm

      5 stars
      We loved this! Even the meat eaters in the family loved it. You really don't miss the meat because everything is so flavor full.

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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