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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Dinner· Instant Pot Recipes· Recipes

Instant Pot Vegan Lasagna

This ten minute Instant Pot Vegan Lasagna is so delicious you’ll never miss the dairy, meat or grain. I’m not joking, my husband, a meat eater, didn’t have a clue that the “cheese” wasn’t really cheese. He’d eaten his entire portion before he asked, “was there meat in that?”

Instant Pot Vegan Lasagna instantloss.com

This recipe is another family favorite and I’m constantly getting “Mom, when are you making the Lasagna.”  So, when I make it, it’s definitely a treat for everyone. 

One of the major selling points for me was that this has no meat in it. The best part of that is that most people wouldn’t even know that it didn’t have any meat in it. My husband was so surprised that it didn’t have any meat in it. Total win for me. 

I love that you can use your Instant Pot which makes it so much easier. The prep for this recipe is also something that makes me want to make this meal. Most of the items used to make this can be found in your cabinets and after made, this is a fantastic meal to be heated up. Great for on the go lunches. 

If you’re totally opposed to a meal without meat this would taste phenomenal with some Italian sausage or seasoned ground beef.

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INSTANT POT VEGAN LASAGNA 
Serves  4-5

INGREDIENTS

1 cup Raw Cashews
1/2 tsp Sea Salt
3 tbsp Filtered Water
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 15oz Can Diced Tomatoes
1 tbsp Minced Onion, dried
1/2 cup Fresh Parsley or Basil
1/2 tsp Red Pepper Flakes 
1/2 tsp Dried Basil
1/2 tsp Sea Salt
14 oz Zucchini 
1/2 cup Kale or Spinach, Chopped

INSTRUCTIONS 

1. Add cashews, 1/2 tsp sea salt, water, olive oil, and lemon juice to a high powdered blender or a food processor. Blend until mixture resembles cream cheese. This will be your ricotta/cheese mixture. Set aside.
2. Add diced tomatoes, minced onion, fresh parsley, red pepper flakes, basil, and 1/2 tsp sea salt to a food processor or a high powered blender and pulse until everything is combined. 
3. Cut zucchini in half, slice long ways into strips that are 1/4 in. thick and resemble lasagna noodles. 
4. Use a 7in pan that fits inside your Instant Pot and begin laying the ingredients. I use this one, click here. Place a little sauce on the bottom, then zucchini, then ricotta mixture, repeat. You should be able to make four layers.
Top with chopped kale. 
5. Add 1 cup of water to your Instant Pot. Cover lasagna pan with foil and place on top of the trivot that comes with your Instant Pot. Gently place trivot and pan inside of the Instant Pot. 
6. Lock the lid in place and make sure the vent valve is in the SEALING position. 
7. Select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons to select 10 minutes. 
8. When the pot is done cooking quickly vent the pressure by turning the vent valve to the VENT position. 
9. Let lasagna cool for 10 minutes and sprinkle with fresh parsley before severing, Enjoy!

Note: Jennifer Jones from our Facebook Community was kind enough to calculate the Weight Watchers Smart Points for this recipe. 38 for the entire meal. Divide into 4 portions, 9.5 per serving.

For more delicious dinner recipes, click here!

 

         

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

5 from 1 vote
Print

Instant Pot Vegan Lasagna

Servings 4
Author Brittany Williams

Ingredients

  • 1 cup Raw Cashews
  • 1/2 tsp Sea Salt
  • 3 tbsp Filtered Water
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 15 oz Can Diced Tomatoes
  • 1 tbsp Minced Onion dried
  • 1/2 cup Fresh Parsley or Basil
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Dried Basil
  • 1/2 tsp Sea Salt
  • 14 oz Zucchini
  • 1/2 cup Kale or Spinach Chopped

Instructions

  1. Add cashews, 1/2 tsp sea salt, water, olive oil, and lemon juice to a high powdered blender or a food processor. Blend until mixture resembles cream cheese. This will be your ricotta/cheese mixture. Set aside.

  2. Add diced tomatoes, minced onion, fresh parsley, red pepper flakes, basil, and 1/2 tsp sea salt to a food processor or a high powered blender and pulse until everything is combined.

  3. Cut zucchini in half, slice long ways into strips that are 1/4 in. thick and resemble lasagna noodles.

  4. Use a 7in pan that fits inside your Instant Pot and begin laying the ingredients. I use this one, click here. Place a little sauce on the bottom, then zucchini, then ricotta mixture, repeat. You should be able to make four layers.

  5. Top with chopped kale.
  6. Add 1 cup of water to your Instant Pot. Cover lasagna pan with foil and place on top of the trivot that comes with your Instant Pot. Gently place trivot and pan inside of the Instant Pot.

  7. Lock the lid in place and make sure the vent valve is in the SEALING position.

  8. Select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons to select 10 minutes.

  9. When the pot is done cooking quickly vent the pressure by turning the vent valve to the VENT position.

  10. Let lasagna cool for 10 minutes and sprinkle with fresh parsley before severing, Enjoy!

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Filed Under: Dinner, Instant Pot Recipes, Recipes

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Comments

  1. Heidi says

    August 7, 2017 at 7:32 pm

    Can you show a pic of the pan that fits inside? I haven’t found a small-tall one that works.

    Reply
  2. Heidi says

    August 7, 2017 at 7:33 pm

    Whoops just saw your link. Never mind!

    Reply
  3. Dawn says

    August 8, 2017 at 10:02 am

    Does it end up tasting like cashews? I am not really a fan, but the recipe looks yummy!

    Reply
    • Brittany says

      August 8, 2017 at 10:42 am

      It does not, you really can’t tell it’s not cheese! 🙂

      Reply
  4. Jean L says

    August 16, 2017 at 10:13 am

    This recipe is so good and filling! The cashew “ricotta” is amazing. We were surprised that we didn’t miss the meat or ricotta cheese!

    Reply
  5. Carol Johnson says

    August 16, 2017 at 11:53 am

    This lasagna is so amazing and flavorful, my mom loved it to! Thanks for another amazing recipe!

    Reply
  6. Lauroe says

    August 16, 2017 at 3:07 pm

    I just love this recipe. Brittany has created a masterpeice with this Vegan lazagna. But watch out! Remember your portion size because its delicious. Good enough to eat every bite. I encourage everyone to bake this up. Enjoy eating a vegan meal. Delicious 😋.

    Reply
    • Amanda says

      December 20, 2017 at 6:46 am

      How many people did you serve with this? The pan is quite small! 🙂

      Reply
  7. Gail says

    September 1, 2017 at 8:13 pm

    Any ideas for additions to give this meal a complete protein?

    Reply
    • Brittany says

      September 2, 2017 at 10:20 am

      Tomatoes are a complete protein. 🙂

      Reply
    • Carrie Purkeypile says

      April 30, 2018 at 12:40 pm

      Smash a block of tofu into the “cheese” filling!

      Reply
  8. Gavi says

    September 23, 2017 at 7:44 am

    This looks delicious! Thanks for answering about the cashew flavor. I’m going to attempt this in the next week or two.

    Reply
    • Brittany says

      September 23, 2017 at 7:45 am

      Let me know how you like it Gavi! 🙂

      Reply
  9. Robin says

    October 28, 2017 at 6:35 pm

    I want to make this but don’t want to use any pans that are aluminum or non-stick. Can you recommend a brand of stainless steel springform pans?

    Reply
    • Brittany says

      October 29, 2017 at 7:02 am

      Robin, I use these stainless steel pans 🙂 http://amzn.to/2hlaTMc

      Reply
  10. Colleen says

    November 26, 2017 at 6:06 am

    My husband is not a huge zucchini fan can this be done with noonles or something else?

    Reply
    • Brittany says

      November 26, 2017 at 2:35 pm

      It can absolutely be done with noodles! 🙂

      Reply
    • Nichole says

      February 1, 2018 at 9:23 pm

      I’ve done it with thinly sliced sweet potatoes and it was yummy

      Reply
    • Carrie Purkeypile says

      April 30, 2018 at 12:41 pm

      Spaghetti squash works great too! I cook it in the instant pot first (whole, with some holes poked in) then let it cool a few minutes before scraping it out for the “noodles.”

      Reply
  11. Erica Hyland says

    December 6, 2017 at 6:47 pm

    Is there another non ricotta mixture you make that doesn’t include cashews. My son is allergic.

    Reply
  12. Amanda says

    December 17, 2017 at 12:20 pm

    Have you tried this with eggplant?

    Reply
  13. Jeff says

    December 29, 2017 at 12:44 pm

    Can you leave out the oil?

    Reply
    • Brittany says

      January 1, 2018 at 4:13 pm

      You can sub it for a different oil or you can add a little extra water instead. 🙂

      Reply
  14. Niki says

    December 31, 2017 at 12:20 pm

    Can we make a pan of it on the oven if we wanted to? Temp and time?

    Reply
    • Brittany says

      December 31, 2017 at 8:16 pm

      Yes. 🙂 350F. for 35-40 minutes depending on how thick you slice your veggies.

      Reply
  15. Erica says

    January 2, 2018 at 5:57 pm

    M 13 year old is highly allergic to cashews. Can you given me an idea on a ricotta without the cashews? I can use cottage cheese, almonds, or anything else other than Pecans, Walnuts, Hazelnuts or Cashews

    Reply
    • Brittany says

      January 3, 2018 at 2:03 pm

      You can sub the cashew cheese for cottage cheese if that works best for your family. 🙂

      Reply
  16. Rachelle says

    April 5, 2018 at 9:48 am

    Do your kids eat this? I’d be worried they wouldn’t touch it. Lol. Or do u do anything different or extra when serving it for your kids

    Reply
    • Brittany says

      April 6, 2018 at 6:25 am

      My kids love it but they’re fairly unpicky eaters. 🙂

      Reply
  17. janie says

    April 5, 2018 at 2:13 pm

    Can you sub walnuts or shredded cheese for cashew/ricotta?

    Reply
    • Brittany says

      April 6, 2018 at 6:26 am

      You can def sub ricotta. 🙂

      Reply
  18. sally berger says

    May 17, 2018 at 8:30 pm

    We can’t do dairy soy or cashews. Any other suggestion for a cashew replacement ? I know that’s asking a lot !

    Reply
  19. stephanie says

    September 15, 2018 at 6:52 pm


    Another fabulously easy success from the instant pot! I thought cashews sounded weird but I wouldn’t have known if I hadn’t made the dish!

    Reply
  20. Jenny says

    October 7, 2018 at 11:38 am

    I got the cookbook and am excited to start cooking from it. This looks great and for those of us who do not eat gluten or dairy it’s a godsend. Thanks!

    Reply

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