Instant Pot Vegetable Lasagna

You'll never make lasagna the old way again!
lasagna
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Lasagna has a reputation of being very high maintenance, but a multi-cooker makes it super-easy to make for anyone who is a big fan of this dish. We designed this recipe for the Instant Pot, but other brands of multi-cooker can be used instead. You don’t even have to boil the noodles first!

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Ready in
45 m
8
Servings
308
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 Cup button mushrooms, sliced
  • 1 Cup zucchini, diced
  • 1 Cup roasted red peppers, chopped
  • 2 cloves garlic, minced
  • 1 package egg roll wrappers (8 ounces)
  • 2 Cups tomato sauce
  • 2 Cups mozzarella cheese
  • 1 Cup ricotta cheese
  • 1/2 Cup Parmesan

Directions

Set your Instant Pot to “Sauté” mode and heat the butter. Add the mushrooms, zucchini, and roasted red peppers, cook until the vegetables begin to brown, about 5 minutes. Remove the vegetables from the pot.

Rinse out the pot and lightly coat the bottom of a separate 1-quart baking dish with oil.

Spread a few spoonfuls of the tomato sauce on the bottom of the baking dish, add layer of the egg roll wrappers and then spoon a layer of ricotta cheese.

Place a layer of the vegetables over the ricotta and follow it with tomato sauce. Sprinkle with Parmesan cheese.

Repeat this layering: egg roll wrapper, ricotta, vegetable mixture, and tomato sauce, ending with egg roll wrappers.

Press the layers out evenly and top with mozzarella cheese and Parmesan. Cover the baking dish with foil.

Using the sling, set the pan on the trivet. Make sure the vent is set to “Sealing” and set the pot to pressure cook on high for 20 minutes.

When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Using the foil as handles, remove the lasagna and place it on a tray. Removing the foil, and pop the lasagna under the broiler for about 5 minutes to brown the cheese.

Lasagna Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Lasagna Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cheese lasagna without tomato sauce.

Nutritional Facts

Total Fat
17g
26%
Sugar
4g
N/A
Saturated Fat
9g
43%
Cholesterol
48mg
16%
Protein
16g
32%
Carbs
24g
8%
Vitamin A
148µg
16%
Vitamin B12
0.4µg
6.7%
Vitamin B6
0.2mg
9.4%
Vitamin C
37mg
61%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
9%
Vitamin K
6µg
8%
Calcium
336mg
34%
Fiber
2g
8%
Folate (food)
25µg
N/A
Folate equivalent (total)
58µg
14%
Folic acid
20µg
N/A
Iron
2mg
11%
Magnesium
33mg
8%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
13%
Phosphorus
270mg
39%
Polyunsaturated
1g
N/A
Potassium
365mg
10%
Riboflavin (B2)
0.4mg
21.3%
Sodium
777mg
32%
Thiamin (B1)
0.2mg
13.2%
Zinc
2mg
11%