Vegan Instant Pot Lasagna (From the Vegan Instant Pot Cookbook)

rainbowplantlife.com

Susanlsky

subheading: VEGETABLE FILLING:

2 tablespoons olive oil

1 small yellow onion, diced

4 garlic cloves, minced

1 cup finely chopped zucchini

¾ cup finely chopped red bell pepper

1 cup chopped mushrooms

⅓ cup fresh basil leaves chopped, plus more for garnish

1 teaspoon kosher salt Freshly cracked black pepper

subheading: LASAGNA ASSEMBLY:

1 ½ cups marinara sauce of choice or Fiery Arrabbiata Sauce (recipe in my cookbook, The Vegan Instant Pot Cookbook)

6 to 8 individual no-boil or oven-ready lasagna sheets

Basil Ricotta (recipe follows), or 2 cups shredded vegan mozzarella or other cheese

1 cup chopped spinach or shredded Tuscan (lacinato) kale

½ cup shredded vegan mozzarella, for finishing (optional)

subheading: BASIL RICOTTA (makes about 2 cups):

1 14-ounce block extra-firm tofu

¼ cup nutritional yeast

2 garlic cloves, roughly chopped

2 tablespoons white or yellow miso paste

3 ⁄4 teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly cracked black pepper

1 tablespoon extra-virgin olive oil

15 fresh basil leaves

1 ½ teaspoons grated lemon zest

3 tablespoons fresh lemon juice

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