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instant pot lasagna

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.

Course Dinner
Cuisine Plant-Based, Vegan
Keyword easy dinner, healthy dinner, instant pot, lasagna, pasta
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings

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

  1. Sort and rinse lentils. Add to instant pot.

  2. Chop all vegetables and add to instant pot.

  3. Add in all the remaining ingredients, except for spinach, with 7 cups of water.

  4. Set to pressure cook for 3 minutes.

  5. Once it has cooked and depressurized, mix in spinach and allow it to wilt.

  6. Top with homemade plant-based mozzarella and serve.