VEGAN LASAGNA RECIPE | The Vegan Instant Pot Cookbook

VEGAN LASAGNA RECIPE | The Vegan Instant Pot Cookbook

Hey it’s Nisha and welcome back to
another video. today I’m going to show you how to make a vegetable lasagna in
the Instant Pot. this is a recipe for my brand new cookbook – The Vegan Instant Pot Cookbook. You can pre-order your copy before June 18th and get some free bonus
content. and if you’re seeing this video after June 18th you can still order your
copy. you can find it on Amazon or wherever books are sold. and today I’m
going to show you just exactly how you’re gonna make this lasagna. and I’m
going to start by chopping all the vegetables. the first part of this recipe
is to chop up some onion and garlic which will flavor everything, and then
I’ll chop up some mushrooms, red bell pepper and zucchini and those will be
the vegetables that go into the filling. then I’ll make a homemade vegan cheese
spread. The easiest way to cut an onion is to slice it vertically and then
you’re gonna take your knife and run it this way and then it’ll chop into
individual little pieces. I find this is the easiest way to cut it. for the
vegetable filling, I’m using a red bell pepper, zucchini and some mushrooms but if you don’t like mushrooms or zucchini, you can easily swap in your favorite
vegetable. for these mushrooms I’m just going to
rub off some of the dirt with a paper towel. and for all of these vegetables
the exact measurements are going to be in the recipe, which you can find in my
cookbook but I’ve also shared this recipe from my book for free on my blog
at And now I’m going to chop up these mushrooms. again, a fine chop will work well. for my vegan lasagna I’m going to make a homemade
tofu cheese. it’s incredibly simple. we’re just gonna put some of these ingredients
into a food processor for about 30 seconds or a minute and everything will
be done. but of course if you want to save a little more time and effort you
can use store-bought vegan cheese. it’s up to you. so the first step is I’ve got
this block of extra firm tofu and tofu is really watery so you want to make
sure you drain all the excess water. I wrap it in some paper towels. you don’t
have to press it like you would traditionally for like a full 20 or 30
minutes, but make sure you get out all the water. I’ve already got out most of
the water in here. I’m using paper towels or if you have clean kitchen towels you
can use those as well. and I’m just gonna directly crumble the tofu into the food
processor. it’s all gonna blend up so you don’t need to do it any specific way. for
the rest of the ingredients in this cheese, we have nutritional yeast, which
as you may know is a vegan superstar ingredient. it gives this a very cheesy
mouthfeel and a lot of umami flavor. also got some garlic because garlic adds
flavor to everything. and this is just roughly chopped garlic – it’s all gonna
get pureed in here so no need to mince it. this is a basil ricotta so I’ve got
some fresh basil leaves here. no need to chop these. if you want to, you
can, but I’m just going add them whole right into the food
processor. also got some miso paste. miso paste is another vegan superstar
ingredient. it’s gonna add that rich umami flavor and I’ve got two
tablespoons here. also adding some lemon zest to give this a bright fresh flavor
and then I’ll also add some lemon juice at the end. I’m also adding some onion
powder for a little bit of that onion kick and then some salt and pepper as
well. now for the lemon juice. I don’t have a juicer or reamer today so I’m
just going to squeeze it directly of my fingers which will pick up the seeds so
they don’t go into the cheese. all right we’ve got everything in the food
processor and I’m just gonna process it for like 30 seconds until it starts to
come together and it’s creamy. now that we’ve got our veggies prepped
I’m going to saute them in the Instant Pot. Yu can saute them on the stove in a
skillet if you prefer. either way will work out just great. and I’ll season it
with some salt and pepper as well. I’ve got the Saute setting on the Instant Pot and I’m gonna heat up some olive oil. let it heat up for about a minute or two
and then you’ll add the veggies. I’m gonna cook the onion first for a few
minutes until it gets a little bit soft, and then I’ll add the rest of the
vegetables. now I’m going to add the rest of those vegetables – the zucchini, the red
bell pepper and mushrooms, as well as the garlic. I’ve got some freshly chopped basil here –
it’s gonna add a little bit of extra flavor and freshness and I’ll add some
salt and pepper. and we’ll take this off the heat. Now I’m going to assemble the lasagna
and the first step is to take some marinara sauce. you can use any brand you like or homemade, and I’m going to add it to a measuring cup and add some water to it. The reason I water out the marinara sauce is to make sure that it’s thin
enough to coat all of the noodles. I’m using no-boil noodles so you want to
ensure that they’re evenly coated with the marinara and you don’t want it to be
too thick or chunky or else the noodles won’t cook fully through. I’m going to start off by pouring about
1/2 cup of marinara sauce into the bottom of a 7 inch springform pan. A 7
inch pan is going to be small enough to fit into a 6 quart Instant Pot and this
has that clasp here, so it’ll be really easy to assemble as well as take out
from the Instant Pot. So I’ve got these no-boil lasagna noodles. again you don’t
have to cook the noodles before you put them in here but you do want to make
sure they’re covered evenly in all of the sauce. otherwise they won’t cook
through. and because this is a circular pan, not a rectangular pan where I can
just lay them flat, I’m actually going to break them up into little pieces it’s gonna
fit around there like a mosaic. after you add the first layer of lasagna noodles
you’re gonna add more of this marinara sauce and then you’ll add the cheese the
vegetables. and you’ll repeat the layers. now I’ve got this basil ricotta that we
made earlier. I’m going to use about a third of this on top of the sauce. It can be
a little tricky to spread so using a silicon spatula will help. I’m going to add this vegetable filling
directly on top of the basil ricotta. you’ll use about half here and half at
the next step. the other vegetable I’m using is some baby spinach, just you know because greens are good for you. and I’m going to put those directly on top of
the cooked vegetables. And our final step is to finish it with
the last of the tofu ricotta. this can be a bit of a messy process. it’s fine if it
doesn’t look perfect. I promise it will taste good. our lasagna is assembled so
now I’m going to prepare the Instant Pot. This is what is called “pot in pot
cooking”- where you cook a pot inside of another pot. in order to do this you
always have to put some water in the bottom of the inner pot of the Instant Pot, so I’m going to pour in one and a half cups of water here.
And then you usually put this pot on top of this steamer rack. this is the steamer
rack, or it’s also called a trivet, that comes with the Instant Pot. it has these
handy handles, but to make it even easier to remove I’ve made a sling. I’m just using
some heavy-duty aluminum foil. I talk about exactly how to do this in my
cookbook, but it’s very simple to do this. I’m going to lay the foil sling flat
here. then I’m gonna put the steamer rack here and then I will put the lasagna pot
directly on here. and then I’m going to take another piece of foil that I’ve
lightly sprayed with cooking spray or olive oil and put it down here just to
prevent it from sticking. I’ve also wrapped the bottom in foil
just because I’m a little paranoid and don’t want to have any surprise leaks.
and then I’m gonna grab these handles and the foil sling and directly transfer
it right into inner pot just like this. These handles are gonna come in handy
when you’re gonna remove this from the pot – it’ll make it a lot easier. secure
the lid and then we’re gonna pressure cook it at high pressure for 20 minutes.
if you have an older Instant Pot, the pressure cook setting is just the manual
setting. The lasagna is done as is, but if you
want it to be extra cheesy like I like it, I’m going to add a little bit of
extra vegan mozzarella just on top. it’s a totally optional step but it does get
nice and browned under your broiler so just something to think about. Okay the lasagna has been taken out of
the broiler. again totally optional but it does get the vegan cheese a little
bit browned on top which is nice. And now it’s time to dig in! This lasagna is so creamy. I’m getting
those notes from the basil so it’s got some freshness. getting some lemon zest
and lemon juice in there, so it nicely balances the richness of the tofu
ricotta. and it’s got this really nice hearty tomato flavor that I love about
lasagna. I hope you enjoyed this recipe for vegetable lasagna in the Instant Pot. Again you can preorder my cookbook before June 18th and get yourself some
exciting free bonus content. instructions on how to do that are in the description
box below. And if it’s after June 18th, you can still order my cookbook, and
links for that are also below. Thanks so much for watching and I’ll see you in
the next video.

36 thoughts on “VEGAN LASAGNA RECIPE | The Vegan Instant Pot Cookbook

  1. Yum looks delicious i am making this soon already preorder your cookbook perfect for my office lunch your bonus is on my computer drooling over my samsung galaxy j4 love your videos making me hungry Thanks Ramya

  2. Okay, this is just the most beautiful video ever!!! How is it so beautiful? And you're so beautiful! And the lasagna is beautiful!

  3. We are so excited to get your cookbook, Nisha! We preordered it back in February and are anxiously awaiting it so we can try more of your recipes! We loved the buffalo dip from your pre-order bonus gift!

  4. Nisha, your videos are always so professionally done. Your creativity is inspiring. I pre-ordered a copy of your book. First cookbook I've bought in years. I know I love my instant pot and I am very excited to see the ways in which you have been utilizing yours ♥️

  5. This lasagna looks so delicious Nisha! I'm so happy to have gotten your book this week, everything made my mouth water!

  6. Love the new format Nisha! I haven’t been using my oven lately because it generates so much heat in the summer. Will definitely give the pressure cooker a try.

  7. LOVE this video!! The music was so calming, and the lasagna looked absolutely delicious! I almost felt like I could smell It! Can't wait to try this recipe 😊😊

  8. Bonjour Nisha, This video is once again smashing, the filming is perfect, the soothing music is lovely and the recipe looks sooooo yummy. I don’t have the instant pot but we spoke about this and I will use a traditional pot over the stove…will revert back on instagram with a pic 🙂 Thank you so so much for your generous gift of providing the recipe. Loads of love to you and wishing you a great and easy week ahead. xx

  9. HOLY!!!!! As soon as you un-clipped the spring foam pan, I almost spit out my water on how amazing that looked!! Cannot wait to make this!!

    Also, very nice video overall! Editing was well done and those special little cooking tips are greatly appreciated!

  10. Lots of comments on the kitchen and filming. I'd like to contribute that I find them both lacking in personality. Bland. Once in a while, nice, but glad it's not the regular.

  11. I made this not as pretty as yours but it turned out amazing! I loved the tofu ricotta so I doubled it. Thanks for the recipe! ❤️

  12. Im new to your channel! What size istant pot are you using for your recipes? I have a ip mini and would love to purchase your book. Will my mini be large enough to hold all the ingredients to each recipe 🤞

  13. I cannot wait to make this!!! I need to get a cookbook for myself. I bought one as a gift for a family members birthday.

  14. This tastes FANTASTIC!!!!!!!!!!!!! Thumbs up from everyone, did not know that the ricotta was vegan made with tofu…your recipe is excellent 🙂 Thank you!

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