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Instant Pot Lasagna served with a slice cut out
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Instant Pot Lasagna (vegetarian)

This vegetarian version of Instant Pot Lasagna tastes amazing and has some beautiful layers of pasta, sauteed veggies, ricotta spinach, pasta sauce and lots of cheese. Nobody will guess that this was made in the pressure cooker so forget the oven and try this foolproof way of making Lasagna instead.
Course Main Course
Cuisine American Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 416kcal
Author Richa

Ingredients

Vegetables

  • 2 Tablespoon Olive Oil
  • 6 cloves Garlic finely chopped
  • 1 medium Onion finely chopped
  • 1 medium Carrot finely chopped
  • 1 small Bell Pepper finely chopped
  • 1 small Zucchini chopped
  • 1 cup chopped Mushroom
  • ½ teaspoon Salt
  • ½ teaspoon dried Oregano

Cheese Filling

  • ¼ Cup grated Parmesan Cheese
  • ½ Cup Ricotta
  • 1.5 Cups Spinach loosely packed
  • 8-10 Basil leaves Chopped

Lasagna

  • 1 Jar Pasta Sauce 400g/ 14 ounces
  • ½ cup grated Mozzarella
  • 8-10 no cook Lasagna Sheets we used 8-10
Metric - US Customary

Instructions

Vegetables

  • Heat oil in a heavy bottomed saucepan. Add chopped garlic and saute for a minute. Add the onion and saute for another minute. Add carrot and bell pepper and continue to saute for 3 minutes. Add the zucchini, mushrooms, oregano and salt and saute for 2 minutes. Once done, turn off the flame and set aside.

Cheese Filling

  • Blanch spinach in boiling water for 30 seconds and strain. Run it under cold water, strain well, squeeze any extra water out and roughly chop.
  • Add the ricotta, blanched spinach, parmesan cheese and basil to a bowl and mix well. Set aside.

Assembly

  • Use a 7 x 3 inch round springform tin or a tin with a detachable bottom. Wrap the bottom on the outside with aluminium foil and seal the sides. Begin layering the ingredients in the following order:
  • Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required.
  • Add the sauteed vegetables and spread them evenly over the lasagna sheets. Sprinkle half the mozzarella cheese over the veggies. Add half a ladle of sauce and spread it out. Cover with lasagna sheets overlapping/tearing as required. Pour around a quarter cup of water over the lasagna sheets.
  • Add all the spinach ricotta mixture and spread it out. Add another ladle of sauce and spread it out. Cover with lasagna sheets.Pour a quarter cup of water over the lasagna sheets
  • Add the remaining sauce and spread it out. Sprinkle the remaining mozzarella cheese. Cover the tin with aluminum foil and seal the sides.

Instant Pot Cooking

  • Pour 1.5 cups of water into the Instant Pot and place a trivet. Place the springform pan on the trivet. Close the lid and turn the pressure valve to SEALING.
  • Choose MANUAL on HIGH pressure for 24 minutes. Once the timer is up and you hear a beep, allow the pressure to release naturally for 15 minutes. Release the remaining pressure by doing a quick release. Remove the lid and carefully remove the baking tin. Unwrap the foil from the top and sides and remove the lasagna using the glass method shown in the video. There'll be some residual water that will come out when you remove the foil - don't worry, that's normal and will not affect the taste or flavour of the lasagna. Serve hot!

Video

Notes

  1. Spinach: You can also use frozen spinach. Make sure to thaw it fully and squeeze out all the water before using. Do the same with blanched spinach.
  2. Pasta: If you are using pasta that needs to be pre-cooked, boil according to package directions. Reduce the cooking time to 20 minutes and then check.
  3. Vegetables: It’s important to cut the veggies in uniform sizes so that they cook evenly. You could use a veggie cutter. The veggies are sauteed for a few minutes with seasoning to remove excess liquid, but they should remain crunchy because they will cook further in the instant pot.
  4. Sauce: Store bought tomato sauce is the easy way to do it so go ahead if you don’t have time. But nothing beats the rich, tangy taste of Homemade Tomato Sauce!
  5. Cookware: I used a 7*3 inch round tin with a detachable base. The lasagna is layered in the traditional way inside the tin and sealed with foil both inside the base and on top.
  6. Make Ahead: You can assemble the lasagna and refrigerate for a couple of hours and bake when required.
  7. Storing: The lasagna keeps well in the refrigerator for up to four days. Or you can freeze it for up to 2 months.

Nutrition

Calories: 416kcal | Carbohydrates: 65g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1356mg | Potassium: 1173mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8007IU | Vitamin C: 68mg | Calcium: 205mg | Iron: 4mg