Instant Pot Whole30 Lasagna Roll-Ups - Lunch Version

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. Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
3. Lay zucchini strips flat on paper towels. Do not overlap. Sprinkle with sea salt #1. Let sit for 2 hours.
4. Wrap in layers in cloth towels and place in a plastic bag overnight.
5. Place cashews in a bowl and cover with enough water to come above cashews by 1-2 inches.
6. Soak for 2 hours.
7. Drain cashews and place into a food processor with water, apple cider vinegar, onion powder #1, garlic powder #1, black pepper and sea salt #2.
8. Process until smooth and creamy.
9. In inner pot, combine tomato puree, crushed tomatoes, onion powder #2, sea salt #3, garlic powder #2, oregano and cooked ground meats.
10. Pat zucchini dry to remove any excess water.
11. Place about a tsp of cashew cream on one end of zucchini and roll up.
12. Set on top of tomato mixture in inner pot.
13. Continue to add roll ups to inner pot. Layer roll ups as needed.
14. Lock lid into place and seal steam nozzle.
15. Cook on high pressure for 7 minutes.
16. Quick release pressure.
17. To serve, spoon several roll ups into a bowl and top with a cup of meat sauce

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. Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
3. Lay zucchini strips flat on paper towels. Do not overlap. Sprinkle with sea salt #1. Let sit for 2 hours.
4. Wrap in layers in cloth towels and place in a plastic bag overnight.
5. Place cashews in a bowl and cover with enough water to come above cashews by 1-2 inches.
6. Soak for 2 hours.
7. Drain cashews and place into a food processor with water, apple cider vinegar, onion powder #1, garlic powder #1, black pepper and sea salt #2.
8. Process until smooth and creamy.
9. In inner pot, combine tomato puree, crushed tomatoes, onion powder #2, sea salt #3, garlic powder #2, oregano and cooked ground meats.
10. Pat zucchini dry to remove any excess water.
11. Place about a tsp of cashew cream on one end of zucchini and roll up.
12. Set on top of tomato mixture in inner pot.
13. Continue to add roll ups to slow inner pot. Layer roll ups as needed.
14. Lock lid into place and seal steam nozzle.
15. Cook on high pressure for 7 minutes.
16. Quick release pressure.
17. Flash freeze zucchini rolls.
18. Divide zucchini roll-ups between indicated number of quart bags. Portion 1 cup of sauce into each of the indicated number of pint bags. Reserve remaining sauce for another use.
19. 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. Top rolls with sauce and microwave 3-4 minutes until heated through and enjoy!