Instant Pot Vegan Lasagna

For on those nights when you really don’t want to be standing over a stove or oven sweating. Pull out your Instant Pot to make this quick and easy Vegan Lasagna.

As I’ve said in a previous post about veganism. We all do our best and I’m not a purist. I do what I can with what I have and what I can afford. With that disclaimer out there the print out version will be all vegan. Along with tips and tricks on making this Instant Pot Vegan Lasagna.

I’m not Italian by any stretch of the imagination and neither is this recipe. My husband loves lasagna and I wanted to find a way to make something that’s a tad less time consuming as the traditional version. So I have been messing around with my Instant Pot to figure out a way to do this.

I finally got this to where I love it. Now each instant pot or version of the instant pot is different to you may have to adjust the times. This is Instant Pot Vegan Lasagna is creamy, tangy and feels like an homage to old school hamburger helper. It’s a hit at our dinner table and I’m sure it will be at yours too.

Quality Ingredients

As any well-seasoned cook will tell you it’s all in the ingredients. Make sure you are starting with the best ingredients such as local produce and products and getting organic whenever you can find it. It might cost a tad more but it’s well worth it in the end.

Not only will your Instant Pot Vegan Lasagna taste amazing and fresh but so will every other dish you make for your family. And the health payoffs and benefits to you will far outweigh the initial cost of the food on your grocery bill. So shop local and shop organic, that’s my first advice.

For our household, we aim for Vegan first and Organic second. No one’s perfect and there’s no reason to throw in the towel if you only get it right part of the time. I find this is true in most things in life. In our household, we probably eat around 85% Organic and 99% Vegan. I have to account for the times like this where maybe one ingredient has animal byproducts in it or may share equipment. Just do the best you can.

My Favorite Products

For faux meat, I go with Morning Star Griller Crumbles. They are affordable, vegan and have a great taste and texture. We generally stock up on these when they go on sale.

Faux Cheese there are a few options. For price Aldi’s brand vegan mozzarella is the most affordable. As is Go Veggie Vegan Mozzarella Shreds. For the most authentic mozzarella taste, you have to try VioLife Just Like Mozzarella Shreds.

Ricotta I have only been able to find in Toffutti’s Better than Ricotta Cheese. Great taste and texture and pretty affordable. You can also substitute crumbled tofu if you can’t find Vegan Ricotta.

Tofu is a pretty simple no brainer but I do like mine to be Non-GMO and Organic certified and Nasoya is the only one I’ve found thus far that is both. I get the extra firm.

Flavor Enhancers

To give your noodles and overall dish a nice beefy flavor I use Better Than Bullion. I use their seasoned vegetable base but they also have Vegetarian No Beef Base. Using this will give this a nice meatiness.

I like to use a combination of seasonings even if I’m using a jar sauce. Italian seasoning and Parsley along with Onion and garlic. If you are going to have anything on hand it should always be these four things.

Lastly is a personal preference but I like to use nooch or nutritional yeast by Braggs and Go Veggie Soy-Free Parmesan to give the dish a nice cheesy taste. For garnish and to add more to your dishes presentation fresh parsley and a sprinkling of Good Planet Parmesan Cheese Shreds will finish this off nicely.

Tips & Tricks

Tofu or Vegan Ricotta? I know full well that not everyone has access to Vegan Ricotta and the easy substitute is Tofu. Two important things are one making sure your tofu is well-drained and pressed and two using a combination of extra firm and silken will give you the best consistency. I will share in another post how to make your own Vegan Ricotta.

For this recipe, I am using half a container of Vegan Ricotta and half a block of drained and pressed extra firm tofu. You will just need to crumble into a consistency that you like I like mine medium. If you don’t have vegan ricotta you can just use an entire block of tofu.

The vegan cheese is the most affordable I could find and I don’t think you really need to spend too much on this part as it’s going to blend in with all the other flavors. I use only one cup in mine but if you want more cheese you can add more cheese.

Plating It Up

After you get everybody into the pot you will want to cover this and let it not only cool down but to let the cheeses melt and flavors blend. Now is a good time to make a nice side salad and slice up some fresh crusty bread. This is one of my families favorite meals. I hope your family enjoys this too.

Instant Pot Vegan Lasagna

Sandra

For on those nights when you really don't want to be standing over a stove or oven sweating. Pull out your Instant Pot to make this quick and easy Vegan Lasagna.

Print Recipe Pin Recipe

Total Time 20 minutes mins

Course Main Course

Servings 8

Equipment

• Instant Pot

Ingredients

  

• 1 c onion diced
• 1 pkg vegan grounds
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 4 tsp garlic (jar) minced
• 1 jar marinara
• 1 tbsp italian seasoning
• 1 tbsp dry parsley
• 1 pkg mafalda noodles or similar
• 4 c veggie broth
• 1 c vegan mozzarella
• 1/2 block extra firm tofu pressed and roughly crumbled
• 1/2 container vegan ricotta
• 1 tbsp nutritional yeast (nooch)
• 1 tbsp vegan parmesan

Instructions

 

• Press the saute function and once the pot is hot add in the onion and saute till onions are soft and translucent. Add in vegan grounds, salt, pepper, and garlic. Saute another minute. If it begins to stick add in a little water to get the burnt bits off the bottom.
• Press cancel. Add in the jarred marinara sauce, italian seasoning and parsley and mix to combine. Add in noodles on top of the meat and sauce mixture.
• Add the broth on top of the noodles. DO NOT MIX. Gently press the noodles down so that they are all submerged in the broth.
• Place the lid on your pot. Secure to the locked position and the steam valve is set to close. Press manual, high pressure and set for 7 mins.
• When the cooking cycle is done, quick release the pressure to prevent overcooking the noodles.
• Once the pin drops you can now open the pot and stir in the vegan mozzarella, crumbled tofu, vegan ricotta, nutritional yeast, and vegan parmesan. Stir well to combine.
• Dish up and enjoy. You may garnish with vegan parmesan shreds and fresh parsley if you like. I serve with warm crusty bread and vegan caesar salad.