Instant Pot Cheesy Vegetarian Veggie Lasagna - Ready to Eat Dinner

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, then quick release any remaining pressure..

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. **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, then quick release any remaining pressure.
13. Let cool.
14. Cover tightly with foil.
15. 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: In fridge
2. Remove the foil and reheat in the microwave until warmed through., transferring to a microwave safe dish if necessary.