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. **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.**
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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
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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, and red 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 water and trivet to the Instant Pot, after wiping it out.
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, then quick release any remaining pressure.
12. Broil for a few minutes to brown cheese, if desired.