Serving: 2

Prep Time: 10 minutes
Cooking Time: 50 minutes


2 cups of vegan cheese, grated

5 medium sweet potatoes, peeled and sliced

1 cup of cashews

1 pound pumpkin, sliced

1 teaspoon fennel seeds

½ teaspoon pressed garlic

1 cup of mushrooms, chopped

1 cup of Marinara sauce

20 oz noodles

10 tablespoons extra virgin olive oil

½ teaspoon fresh ground black pepper

How to Prepare:

Boil the water and cook the noodles or pasta for 10-15 minutes or follow the cooking time suggested on the packet.
Add 1 tablespoon Olive oil. In a bowl, combine the pumpkin, fennel seeds and garlic.
Assemble lasagna by lightly coating bottom of 1-quart baking dish with the oil and spread a spoonful of Marinara sauce over the bottom.
Add a layer of pasta, overlapping as little as possible, making sure to trim the edges to fit.
Place the sliced potatoes. Spoon more marinara sauce and pumpkin over the noodles.
Sprinkle ½ cup of mushrooms over the sauce and dust with the grated vegan cheese.
Repeat the process and top the last layer with the vegan cheese, place square aluminum foil over the top and crimp lightly. Pour 1 cup of water into the inner pot.
Place reversible rack in power in lower position and place the baking dish on top.
Close the lid and seal the valve, select the HIGH pressure and cook for 10 minutes.
Select the Bake/Roast mode and cook for 35 minutes (350 F). Once the lasagna is browned and bubbling let it cool and portion the lasagna into three plates and dollop each plate with the cashews.

Nutrition (Per Serving): Calories: 159; Fat: 35g; Carbohydrates: 125g; Protein: 25g