I know that it’s rather unconventional, even for a vegan lasagna, as most recipes use lentils or TVP/soy mince. Allow to cool for at least 10 minutes before serving. Cook for an additional 3 minutes, tossing frequently to prevent the garlic from burning. Sauté the mushrooms in the soy sauce for a minute.

For a low-carb version, use strips of zucchini instead of lasagna sheets, but keep in mind this will only require around 15 minutes in the oven. Everyone loves it, you can prepare it in advance and it’s even better the next day! It feels like I’ve been working on this forever, even though it’s only been a little over a year. Add the onion and mushrooms to a non-stick frying pan. Simmer, stirring occasionally for 3-4 minutes. If you continue to use this site we will assume that you are happy with it. STEP 3: Pour in the chopped tomatoes together, seasoning with paprika and garlic granules. Rude or insulting comments will not be accepted. Gluten-free and oil-free. I can’t quite believe it either. So if you want to make it even quicker, using your favorite marinara sauce will make this really fast! earthofmaria.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I love not having to think about what’s for dinner (or lunch) for a coupla days. And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook! The easiest vegan lasagna in the world really. Find out more about me. Required fields are marked *. This entire gorgeous dish is ready in 75 minutes and a fair chunk of that time is ‘hands off’. And 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). Please read my disclosure policy. Rich tomato sauce layered with a creamy vegan bechamel sauce and spinach lasagna, this delicious recipe is rich, cheesy, savory and satisfying. Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish (9×13). Bake in the preheated oven for around 25 minutes. *The ‘prep time’ includes cooking of the sauces, whereas the ‘cook time’ is only for the time spent baking the lasagna in the oven. Need a vegan dinner recipe that is great for non-vegans too? And while I enjoy an oven-baked lasagna, I also love making one in my Instant Pot. https://www.wholefoodsmarket.com/recipes/simple-vegan-tofu-lasagna Tofu requires a lot less preparation time than lentils, and is still a high-protein,  wholesome ingredient. You will love this vegan lasagna for its simplicity and ease. Serve by itself, or with a couple of servings of vegetables on the side. By Partner Recipe These recipes will live on the blog, and I’ll be announcing them via my newsletter, so make sure you’re subscribed to the blog to get notified! 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. Now for this recipe for Instant Pot Vegan Lasagna! So if you’re doing it this way, you don’t even have to heat up your marinara sauce first, just make your white sauce and then start assembling your layers. It is made with tofu and mushrooms in a flavourful tomato sauce, and a 4-ingredient homemade bechamel sauce. Believe it or not, but it’s ready in under an hour! Add another 1⁄2 cup of the marinara sauce on top of the noodles. Taste test to make sure it has enough salt/pepper. Please read my. Add 11⁄2 cups water to the inner pot. It is made with tofu and mushrooms in a flavourful tomato sauce, and a 4-ingredient homemade bechamel sauce. Then you’ll be sent a PDF that contains the bonus content! If it starts to stick at any point, then turn down your heat. Then remove the lid from the pot and let some of the water cook off. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan.

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.
We use cookies to ensure that we give you the best experience on our website. Love this recipe. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Your email address will not be published. Today’s recipe share from my cookbook is for an Instant Pot Vegan Lasagna! This vegan lasagna with tofu is a comfort food classic that everyone will enjoy. It is easy to leave in the fridge – simply store it in an airtight container for up to 4 days and just reheat as required. Rude or insulting comments will not be accepted. As the oil is heating, sift your flour into a bowl. Required fields are marked *, Rate this recipe This includes (1) a handy vegan meal prep guide to the Instant Pot and (2) 5 bonus recipes! Pour 1⁄2 cup of the marinara sauce into the bottom of a 7-inch springform pan, spreading evenly with a silicone spatula. Updated Aug 8, 2019 / Published: Mar 29, 2016 / This post may contain affiliate links. Wipe out the inner pot of any remaining vegetables and give it a rinse. Great for Christmas and Thanksgiving. Start by adding a layer of lasagna sheets to a rectangular dish, followed by a layer of the tofu sauce and the bechamel. This one is my go-to recipe. Select the Pressure Cook setting at high pressure and set the cook time to 20 minutes. And, you don’t need cashews/a blender either! Did you know that I used to be a fussy eater? STEP 1: Preheat the oven to 200 degrees C/400 F. STEP 2: Make the tofu filling. On the counter, place the pan on top of the steamer rack (with the handles facing up) and arrange the foil sling (if using) underneath the steamer rack. Spray a piece of foil with nonstick cooking spray and tightly cover the pan. What’s special about this lasagna is, first of all, how easy it is. Which, is still a fair whack of time I’ll admit, it’s not something I’m going to slap together every other night of the week, but it’s a worthwhile time investment for a dinner party or when you just want something a bit fancier on the weekends. It's simple, delicious, and 100% vegan. No seriously! In fact, this vegan lasagna that you see before you represents my first foray into lasagna making. Please do us a favor and rate the recipe as well as this really helps us! And while you’re here, sign up to our email list! For easy removal of the pan from the Instant Pot, create a foil sling (instructions are in my cookbook or can be found here). It finally began to feel real yesterday when I picked up the FINAL copy of my book from Penguin Random House! When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer. You might think that lasagna is a long and complicated dish to prepare, but it’s actually a fairly simple dish. If you choose to do it this way then you will need around 6 cups of marinara sauce. Bear in mind that the white sauce will continue to thicken after it is removed from the heat. Slice the mushrooms and then add to a pot with 2 Tbsp Soy Sauce. This vegan lasagna with tofu is a comfort food classic that everyone will enjoy. Serve immediately, or store in an air-tight container for up to 4 days. Lasagna is one of my all-time favorite comfort foods, and I love veganizing it. So I set out to make a super simple lasagna. ★☆. And this also works for those folks who don’t love mushrooms. You can use tempeh instead of tofu for an equally delicious result. With no-boil noodles and a "bake" time of just 20 minutes, it's a quick and easy alternative to traditional lasagna. I use 5 or 6 tbsp or cornflour to thicken the white sauce instead of mustard. Place into the oven and bake, uncovered, for 30 minutes. Plant based milk – any unsweetened variety of your choice. ★☆

Of course, it’s quite easy to find vegan store-brought versions these days. To get access to your bonus content, send an email to vegan.preorder@gmail.com and attach a screenshot or copy of your pre-order receipt (email confirmation, Amazon receipt, etc.). Please do us a favor and rate the recipe as well as this really helps us! If you want to broil the lasagna in your oven, turn on your oven’s broiler.
When both sauces are ready, pre-heat the oven to 430°F (220°C).

Can you believe it? When the oil is hot (but not sizzling) add the flour all at once and stirring continuously fry the flour in the oil for a bit, stirring vigorously.