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?”
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.
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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.
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.
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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!
After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Instant Pot Vegan Lasagna
Ingredients
- 1 cup raw cashews
- 1/2 teaspoon fine sea salt
- 3 tablespoons filtered water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 (15 oz) can diced tomatoes
- 1 tablespoon minced onion, dried
- 1/2 cup fresh parsley or basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon fine sea salt
- 14 ounces zucchini
- 1/2 cup kale or spinach, chopped
Instructions
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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.
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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.
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Cut zucchini in half, slice long ways into strips that are 1/4 in. thick and resemble lasagna noodles.
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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.
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Top with chopped kale.
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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.
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Lock the lid in place and make sure the vent valve is in the SEALING position.
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Select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons to select 10 minutes.
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When the pot is done cooking quickly vent the pressure by turning the vent valve to the VENT position.
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Let lasagna cool for 10 minutes and sprinkle with fresh parsley before serving, Enjoy!
Can you show a pic of the pan that fits inside? I haven’t found a small-tall one that works.
Whoops just saw your link. Never mind!
Does it end up tasting like cashews? I am not really a fan, but the recipe looks yummy!
It does not, you really can’t tell it’s not cheese! 🙂
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!
This lasagna is so amazing and flavorful, my mom loved it to! Thanks for another amazing recipe!
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 😋.
How many people did you serve with this? The pan is quite small! 🙂
Any ideas for additions to give this meal a complete protein?
Tomatoes are a complete protein. 🙂
Smash a block of tofu into the “cheese” filling!
This looks delicious! Thanks for answering about the cashew flavor. I’m going to attempt this in the next week or two.
Let me know how you like it Gavi! 🙂
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?
Robin, I use these stainless steel pans 🙂 http://amzn.to/2hlaTMc
My husband is not a huge zucchini fan can this be done with noonles or something else?
It can absolutely be done with noodles! 🙂
I’ve done it with thinly sliced sweet potatoes and it was yummy
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.”
Is there another non ricotta mixture you make that doesn’t include cashews. My son is allergic.
Have you tried this with eggplant?
Can you leave out the oil?
You can sub it for a different oil or you can add a little extra water instead. 🙂
Can we make a pan of it on the oven if we wanted to? Temp and time?
Yes. 🙂 350F. for 35-40 minutes depending on how thick you slice your veggies.
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
You can sub the cashew cheese for cottage cheese if that works best for your family. 🙂
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
My kids love it but they’re fairly unpicky eaters. 🙂
Can you sub walnuts or shredded cheese for cashew/ricotta?
You can def sub ricotta. 🙂
We can’t do dairy soy or cashews. Any other suggestion for a cashew replacement ? I know that’s asking a lot !
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!
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!
I made a couple substitutions for things I didn’t have; baked it since I don’t have an IP pan; and made a couple mistakes… and it was still absolutely DELICIOUS! Will definitely make this again! Does it come out watery in the IP? My zucchini was a little watery and a little firmer than it should have been – those are my mistakes. The flavor was oh so good anyway! Husband loved it too! Thanks!
This was really good but mine was super watery. What am I doing wrong?
Hello D,
Zucchini releases a lot of moisture when cooked. You can try and squeeze it before cooking to get rid of some of the moisture next time you make the recipe. Hope that helps! Wishing you well!