Instant Pot Vegetable Lasagna with Vegan Basil Ricotta

Name: Instant Pot Vegetable Lasagna with Vegan Basil Ricotta
Ingredients: Vegetable Filling; 2 tablespoons extra-virgin 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 ground black pepper; Basil Ricotta; One 14-ounce block extra-firm tofu; ¼ cup nutritional yeast; 2 garlic cloves, roughly chopped; 2 tablespoons white or yellow miso paste; ¾ teaspoon onion powder; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 15 fresh basil leaves; 1½ teaspoons grated lemon zest; 3 tablespoons fresh lemon juice; 1½ cups marinara sauce; 6 to 8 individual no-boil or oven-ready lasagna sheets (such as Barilla brand); 1 cup chopped spinach or shredded Tuscan (lacinato) kale; ½ cup shredded vegan mozzarella, for finishing (optional)

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When you want the luxurious, comforting taste of lasagna without having to turn on a stovetop and an oven to make it, try this easy Instant Pot vegetable lasagna.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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