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Instant Pot Mediterranean Vegan Lasagna - Dump and Go Dinner

<p>Sunny and fresh this Mediterranean Vegan Lasagna takes inspiration from the familiar flavors of Southern Italy, Greece, and Spain. Layers of sautéed vegetables, zesty marinara, tender wheat noodles, and vibrant spinach come together to make a comforting family meal.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 teaspoons mince Garlic, Cloves
  • 2/3 cups dice Onion, Red
  • 2 cups dice Zucchini
  • 3/4 cups dice Bell Pepper, Red
  • 1/2 teaspoons Sea Salt
  • 3/4 teaspoons Black Pepper
  • 1 tablespoon chop Basil, Fresh
  • 6 individual No-Boil Lasagna, Whole Wheat
  • 1 cup Marinara Sauce
  • 1/2 cups chop Spinach
  • 1 cup Mozzarella Cheese, Shredded, Dairy Free
  • 1/4 cups Pesto

Serving Day Ingredients

  • 1 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of round lasagna
  • 436 Calories
  • 13g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 1mg Cholesterol
  • 830mg Sodium
  • 69g Total Carb
  • 8g Fiber
  • 15g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 13 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 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.

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 garlic, onion, zucchini, red bell pepper, salt, pepper and basil. Set aside.
  2. *Use 1 springform pan per 4 servings* Cover the bottom of the springform pan with a layer of noodles, broken to fit.
  3. Pour enough marinara sauce to cover the bottom of each pan.
  4. 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.
  5. Repeat layers again and top with remaining lasagna noodles. Brush/spritz with a small amount of water then add pesto, and remaining cheese.
  6. Cover with plastic wrap, then foil, 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. Remove plastic wrap but replace foil on lasagna, then place on top of trivet, lock lid into place and seal.
  5. Cook on high pressure for 20 minutes.
  6. Let pressure release naturally for 10 minutes.
  7. Broil for a few minutes to brown cheese, if desired.

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