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Instant Pot Veggie Lasagna with Mushroom “Meat” Sauce

Instant Pot Veggie Lasagna | The Foodie Eats
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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 1/2 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, 1/2 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, 1/2 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 1/2 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 1/3 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 1/2 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 1/2 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 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.

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 438 kcal
Author The Foodie Eats

Ingredients

  • 1 cup ricotta cheese
  • 1 egg
  • 2 Tbsp. fresh basil finely chopped
  • 1 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • 8 oz. baby bella mushrooms finely chopped
  • 1/2 cup onions diced
  • 1/2 tsp. dried oregano
  • 1/2 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
  • 1/2 cup Parmesan grated

Instructions

  1. Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl. Whisk together and set aside.

  2. Using sauté setting… add oil, mushrooms, onions, 1/2 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, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

  3. In a 7-inch pan… pour in about 1/2 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 1/3 of all your mozzarella. Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

  4. Add about 1 1/2 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.

  5. Add 1 1/2 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.

  6. 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 Facts
Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce
Amount Per Serving
Calories 438 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 85mg 28%
Sodium 629mg 26%
Potassium 962mg 27%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 10g
Protein 24g 48%
Vitamin A 220.4%
Vitamin C 41.9%
Calcium 53.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Veggie Lasagna | The Foodie Eats

 

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