Instant Pot Vegetable Lasagna

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Instant Pot Vegetable Lasagna Recipe

This hearty and delicious Instant Pot Vegetable Lasagna is ideal for a busy weeknight. This lasagna is packed with fresh vegetables and creamy cheese and is sure to please everyone at the dinner table.

Ingredients

• 9 lasagna noodles
• 1 large yellow squash, sliced
• Season with salt and pepper to taste
• 1 jar marinara sauce (24 oz)
• 1/2 cup sliced black olives
• 1/2 teaspoon dried basil
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• 1 large zucchini, sliced
• 2 cups water
• 1 cup ricotta
• 2 cloves garlic, minced
• 1 red bell pepper, sliced

Time Needed

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Instructions

• Fill the Instant Pot halfway with lasagna noodles, breaking them in half if necessary to fit in a single layer.
• Distribute the marinara sauce evenly over the noodles.
• Fill the Instant Pot halfway with water, making sure the noodles are submerged.
• In a medium mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
• Cover the marinara sauce with the cheese mixture.
• On top of the cheese mixture, layer the zucchini, yellow squash, red bell pepper, and black olives.
• Sprinkle the vegetables with the garlic, basil, oregano, salt, and pepper.
• Close the Instant Pot lid and turn the valve to sealing.
• Cook for 15 minutes on high pressure.
• To relieve the pressure, use the quick release method.
• Remove the lid with care and serve hot.

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