Go Back
Instant Pot Vegan Lasagna

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
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.