#plantbasedlasagna

[bonus--level]

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.

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.

Instant Pot Vegetable Lasagna

[mybieberexperience]

imago dei summit

[hautescoutures]

This Vegan Spinach Mushroom Lasagna is a delicious and satisfying plant-based twist on the classic comfort food. Packed with layers of pasta, savory mushrooms, spinach, and a creamy tofu mixture, this lasagna is sure to please vegans and non-vegans alike!

Ingredients: 12 lasagna noodles. 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 6 oz baby spinach. 1 14 oz can diced tomatoes. 1 14 oz can tomato sauce. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1 14 oz block firm tofu, drained and crumbled. 1/4 cup nutritional yeast. 1 tbsp lemon juice. 2 cups vegan mozzarella cheese, shredded.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until their juices come out. Put in the spinach and cook until it wilts. Tomato sauce, basil, oregano, salt, and pepper should be added. Let it cook for 5 minutes. Crumbled tofu, nutritional yeast, and lemon juice should all be mixed together in a bowl. Put a small amount of the tomato mix on the bottom of a 9x13-inch baking dish. Place 4 lasagna noodles on top, and then cover them with half of the tofu mixture. Add a third of the vegan mozzarella cheese on top. Add more layers, ending with the tomato mixture and the last bit of vegan mozzarella cheese. Put foil over it and bake for 30 minutes. Take off the foil and bake for another 10 minutes, until the cheese melts and the sauce bubbles. Give it 10 minutes to sit before you serve. Have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes

Aerografix

[galerie-deux]

Enebt18

[renzichefacosedidestra]

A tasty and high-protein vegan take on regular lasagna, made with quinoa, vegetables, and vegan cheese.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 zucchini, chopped. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 can corn, drained. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1 cup vegan cheese, shredded. 1/2 cup fresh cilantro, chopped. 1 avocado, sliced for garnish.

Instructions: Preheat the oven to 375F 190C. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and water is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and saut until softened. Add the bell peppers, zucchini, black beans, diced tomatoes, and corn to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, or until the vegetables are tender. In a 9x13-inch baking dish, layer the cooked quinoa, vegetable mixture, and vegan cheese. Repeat the layers, ending with a layer of cheese on top. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and sliced avocado, if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

Meyeroff Internship Fellowship

[chrisprynoski]

Indulge in a hearty and nourishing vegan lasagna featuring layers of tender butternut squash, flavorful kale, and creamy vegan cheeses. This festive dish is perfect for gatherings or cozy dinners, offering a burst of flavors and textures.

Ingredients: 1 large butternut squash, peeled and thinly sliced. 1 bunch kale, stems removed and leaves chopped. 1 box lasagna noodles. 1 onion, diced. 4 cloves garlic, minced. 2 cups vegan ricotta cheese. 1 cup vegan mozzarella cheese, shredded. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, saut until softened. Add chopped kale to the skillet, cook until wilted. Season with salt, pepper, thyme, and oregano. Remove from heat. In a separate pot, boil lasagna noodles according to package instructions. Drain and set aside. In a baking dish, spread a layer of butternut squash slices. Top with a layer of cooked noodles. Spread half of the kale mixture over the noodles, then dollop half of the vegan ricotta cheese over the kale. Repeat layers with remaining ingredients, ending with a layer of butternut squash slices on top. Sprinkle shredded vegan mozzarella cheese and nutritional yeast over the top layer. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and golden brown. Let cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 45 minutes

The Spiritbox

[determinature]

A Few “TOP SECRET” ingredients left out for per The chefs request 😂... plant-based lasagne w/plant-based cheese (plant-based ricotta & cashew breadcrumbs) . . . #lasagna #plantbasedlasagna #veganlasgna #plantbased #plant-based #food #foodjunkie #cookingwiththecru #foodcritic #a&e #foodnetwork #determinature #goodeats #healthylifestyle #healthjunkie #healthy #healthfreak #health https://www.instagram.com/p/B-3Sm1epUa3/?igshid=11qqbabtixrmp