Today’s recipe share from my cookbook, The Vegan Instant Pot Cookbook, so be sure to order it for even more delicious and easy instant pot recipes! Table of contents:1. Why you’ll love this recipe2. Tips for making this recipe3. Watch! How to make this lasagna4. Recipe card with notes

Why you’ll love this recipe

Lasagna is one of my all-time favorite comfort foods, and I love veganizing it. You might think it’s difficult to do so, but with a a hearty vegetable filling and an easy homemade cheese spread that takes just five minutes to make, you won’t be missing any of the meat or dairy! And while I enjoy an oven-baked lasagna, I also love making one in my Instant Pot. It’s perfect when you don’t have a large group to feed, as the smaller pan size for the Instant Pot makes it a perfect meal for a few people.

Tips for making this recipe

As with many of the pot-in-pot recipes for the Instant Pot, you will need a 7-inch round pan and the Instant Pot steamer rack (also known as the trivet; it comes with your Instant Pot) for this recipe. My recipe calls for a 7-inch springform pan (I use this for cakes as well), but if you have a 7-cup round glass storage dish, that would work as well.The recipe calls for sautéing the vegetable filling in the Instant Pot using the Sauté function, but if you don’t mind dirtying up another pan, you can also sauté the vegetable filling in a skillet on the stove.If you want to keep this recipe even simpler, feel free to use store-bought vegan cheese instead of making the Basil Tofu Ricotta (but again, it takes five minutes to make).

Watch! How to make this lasagna

And for more mouth-watering videos, check out my Youtube channel! If you make this recipe, or any of my recipes, don’t forget to tag me on Instagram! I love seeing your recreations!

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