Freeze For Later Cooking Day 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 garlic, onion, zucchini, red bell pepper, salt, pepper and basil. Set aside.
2. 7032187 Upgrade to a paid membership 41351 to unlock all instructions 28769
3. 5072574 Upgrade to a paid membership 25822 to unlock all instructions 44808
4. 7949775 Upgrade to a paid membership 91513 to unlock all instructions 61792
5. 2753254 Upgrade to a paid membership 40695 to unlock all instructions 97528
6. 8005862 Upgrade to a paid membership 47091 to unlock all instructions 68628

Upgrade to a paid membership to unlock all recipe instructions

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. Prep from frozen
2. 9611657 Upgrade to a paid membership 36786 to unlock all instructions 57826
3. 9694242 Upgrade to a paid membership 40698 to unlock all instructions 23703
4. 7726359 Upgrade to a paid membership 97521 to unlock all instructions 26246
5. 5987701 Upgrade to a paid membership 33448 to unlock all instructions 80415
6. 3117623 Upgrade to a paid membership 27723 to unlock all instructions 1088
7. 308463 Upgrade to a paid membership 81627 to unlock all instructions 47224

Upgrade to a paid membership to unlock all recipe instructions

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 garlic, onion, zucchini, red bell pepper, salt, pepper and basil. Set aside.
3. Cover the bottom of the springform pan with a layer of noodles, broken to fit.
4. Pour enough marinara sauce to cover the bottom of each pan.
5. Divide half of the vegetable mixture, followed by half of the spinach leaves, and half of the cheese among pans. Pour half of remaining sauce on top.
6. Repeat layers again and top with remaining lasagna noodles. Brush/ spritz a small amount of water on noodles.Then add pesto, and remaining cheese.
7. Cover the pan loosely with foil.
8. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
9. Place lasagna on the trivet, lock lid into place and seal.
10. Cook on high pressure for 20 minutes.
11. Let pressure release naturally for 10 minutes.
12. Broil for a few minutes to brown cheese, if desired.