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5 from 2 votes

Instant Pot Vegan Lasagna

Servings: 4
Author: Brittany Williams


  • 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


  • 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.
  • 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.
  • Cut zucchini in half, slice long ways into strips that are 1/4 in. thick and resemble lasagna noodles.
  • 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.
  • 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.
  • Lock the lid in place and make sure the vent valve is in the SEALING position.
  • Select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons to select 10 minutes.
  • When the pot is done cooking quickly vent the pressure by turning the vent valve to the VENT position.
  • Let lasagna cool for 10 minutes and sprinkle with fresh parsley before serving, Enjoy!


Oven cook time:
Double the recipe and bake in a 9x13 glass Pyrex dish. Bake at 350°F for 35 minutes.