Quick lasagna from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 263) by Richa Hingle

  • almond flour
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  • basil
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    See recipe for gluten-free variation. Can substitute vegetable of your choice for mushrooms; Italian seasoning or dried basil and dried oregano for basil; marinara sauce or tomato basil sauce for pasta sauce of your choice; and frozen spinach for spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free variation. Can substitute vegetable of your choice for mushrooms; Italian seasoning or dried basil and dried oregano for basil; marinara sauce or tomato basil sauce for pasta sauce of your choice; and frozen spinach for spinach.

  • sherri_xcf6n4 on April 11, 2026

    The layering instructions do not seem adequate? I did a few more rounds to get rid of the filling. I did broil for 3-5 min afterwards. It tastes good, a tad on the healthy side, but tastes good. Quick might be an overstatement. I think I’d rather make a big pan?

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