This lasagna pasta made in the instant pot is far easier and quicker than traditional lasagna, making this recipe perfect for weeknights when you need to throw dinner together. It is just as delicious but without the hassle and time of a full on lasagna. Plus, it’s plant-based and super healthy!
Lasagna is a household classic, but it can be timely to make. This instant pot lasagna however, boasts the same great flavors as a traditional lasagna while being incredibly quick and easy to make. It is full of loads of different vegetables and makes for a perfect weeknight dinner.
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All you have to do is throw everything in the instant pot and pressure cook for 3 minutes. That’s it, it’s that simple! Once it’s finished, I’ll throw in some spinach so it gets nice and wilted then top with my plant-based mozzarella.
If you like Instant Pot Lasagna, try these other great plant-based pasta recipes!
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Instant Pot Lasagna Pasta
Instant pot lasagna pasta that is full of veggies, incredibly easy to make and so delicious. Topped with plant-based mozzarella. Plant-based and dairy free.
Ingredients
- 1 cup dry red lentils
- 1 onion
- 1 bell pepper
- 6 garlic cloves
- 1 yellow squash
- 1 zucchini
- 8 baby bella mushrooms
- 1 can tomato paste
- 1 can diced tomatoes
- 16 oz whole wheat penne pasta
- 2 tsp oregano
- 2 tsp basil
- 1 tsp majoram
- 1 tsp onion powder
- 1 tsp fennel
- 1 tbs nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- 1 large handful spinach
- 7 cups water
Instructions
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Sort and rinse lentils. Add to instant pot.
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Chop all vegetables and add to instant pot.
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Add in all the remaining ingredients, except for spinach, with 7 cups of water.
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Set to pressure cook for 3 minutes.
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Once it has cooked and depressurized, mix in spinach and allow it to wilt.
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Top with homemade plant-based mozzarella and serve.
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It came out super liquidy almost like a stew…not sure what went wrong. I followed the recipe. Any idea?
Hi Billy!
I am not sure what the cause of that may be. I have never had this recipe turn out like a stew. It may depend on the type of pasta or lentils you used? I use dry red lentils and whole wheat penne pasta. My instant pot is typically up to the max fill line after adding everything, so 7 cups works great. I’d suggest trying 6 next time and see if that helps. Let me know !
Thanks,
Alexis