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Instant Pot Cheesy Vegetarian Veggie Lasagna - Dump and Go Dinner

<p>Soft marinara kissed lasagna noodles alternate with layers of sautéed vegetables and creamy ricotta for a vegetarian lasagna that does not disappoint. This Cheesy Vegetarian Veggie Lasagna offers a wholesome, home-cooked taste of comfort.</p>
4 Servings Recipe By

Ingredients

  • 2/3 cups dice Onion, Red
  • 1 cup grate Carrot
  • 1/2 cups dice Bell Pepper, Red
  • 1 cup dice Broccoli
  • 1/2 cups Parmesan Cheese, Grated
  • 1 cup Cottage Cheese
  • 1/2 cups Ricotta Cheese
  • 2 individual beat Egg
  • 1 teaspoon Basil, Dried
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Black Pepper
  • 2 cups Marinara Sauce
  • 9 individual Lasagna Noodles, Whole Wheat
  • 1/4 cups Mozzarella Cheese, Shredded

Serving Day Ingredients

  • 1 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of round lasagna
  • 588 Calories
  • 20g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 159mg Cholesterol
  • 1217mg Sodium
  • 74g Total Carb
  • 9g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 34g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine onion, carrots, red pepper, and broccoli in a bowl.
  3. In a small bowl combine Parmesan cheese, cottage cheese, ricotta cheese, eggs, basil, oregano and pepper.
  4. To assemble lasagna, place a small amount of sauce on the bottom of each oven safe baking pan that will fit in your Instant Pot.
  5. Break lasagna noodles to fit in pan on top of the sauce. Place part of vegetable mixture on top of noodles.
  6. Cover with half of the cheese mixture, followed by a third of marinara sauce.
  7. Repeat layers.
  8. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese. Cover with foil.
  9. Place water and trivet inside Instant Pot.
  10. Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
  11. Cook on high pressure for 20 minutes.
  12. Let pressure release naturally for 10 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine onion, carrots, red pepper, and broccoli in a bowl.
  2. In a small bowl combine Parmesan cheese, cottage cheese, ricotta cheese, eggs, basil, oregano and pepper.
  3. To assemble lasagna, place a small amount of sauce on the bottom of each oven proof baking pan.
  4. Break lasagna noodles to fit in pan on top of the sauce. Place part of vegetable mixture on top of noodles.
  5. Cover with half of cheese mixture, followed by a third of the marinara sauce.
  6. Repeat layers.
  7. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and cover with foil.
  8. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
  5. Cook on high pressure for 20 minutes.
  6. Let pressure release naturally for 10 minutes.

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