Vegan Instant Pot Lasagna (from The Vegan Instant Pot Cookbook)

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, (diced)
• 4 garlic cloves, (minced)
• 1 cup finely chopped zucchini
• 3/4 cup finely chopped red bell pepper
• 1 cup chopped mushrooms
• 1/3 cup fresh basil leaves (chopped, plus more for garnish)
• 1 teaspoon kosher salt Freshly cracked black pepper
• 1 1/2 cups marinara sauce of choice (or Fiery Arrabbiata Sauce (recipe in my cookbook, The Vegan Instant Pot Cookbook))
• 6 to 8 individual no-boil or oven-ready lasagna sheets
• Basil Ricotta ((recipe follows), or 2 cups shredded vegan mozzarella or other cheese)
• 1 cup chopped spinach or shredded Tuscan ((lacinato) kale)
• 1/2 cup shredded vegan mozzarella, (for finishing (optional))
• 1 14-ounce block extra-firm tofu
• 1/4 cup nutritional yeast
• 2 garlic cloves, (roughly chopped)
• 2 tablespoons white or yellow miso paste
• 3 ⁄4 teaspoon onion powder
• 1 teaspoon kosher salt, (plus more to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 15 fresh basil leaves
• 1 1/2 teaspoons grated lemon zest
• 3 tablespoons fresh lemon juice

Nutrition (per serving)