Instant Pot Indian Vegetable Lasagna is coming your way in three, two…. ONE.
This vegetarian lasagna is so, so tasty! It’s made with my magic onion masala sauce, wonderful Indian spices, veggies galore and all the cheese! You will LOVE this dish.
Do you “Indian-ify” recipes too? It seems like us Indian folks (yeah, that sounds weird when I write that out… ) tend to make things our “own.”
If you’ve ever been to a fast food place in India then you’ve seen it too. Go to McDonalds and you won’t find an American hamburger – you’ll find a McAloo Tikki or McPaneer. Go to a Pizza Hut and the pizza will taste like… Indian pizza. Chicken tikka pizza, anyone? Yes, please.
That’s what I mean. We can give ANY dish a bit of Indian flair. We can turn an Italian dish like lasagna into an Indian-ish recipe. Isn’t that great? We are so creative. And yes, I just gave myself a big pat on the back.
This recipe is part of the onion masala series that I’m sharing this month on my blog. Check out this post to learn all about it. The gist: I’m sharing recipes that call for exact amounts of onion masala to help make Indian cooking easier for you on a daily basis.
This is obviously not a traditional recipe but it IS the kind of thing that Indian parents make at home. I know my mom would make fusion recipes like this when I was a kid and now I do the same for my kiddo. It’s a great way to hide veggies. You know, in mounds of delicious noodles and cheese.
These are the veggies I used but you can use whatever you like: zucchini, red bell pepper, corn, peas, carrots:
I realize that lasagna may seem like a complicated thing to make – especially if you’ve never made it before. But, trust me, it’s actually very easy. You just layer ingredients in a pan (this is the pan that I use) and then cook it in an Instant Pot.
I have tested this recipe using regular lasagna noodles (no boil/oven ready) AND gluten-free noodles (after all, all of my recipes on the blog are gluten-free so I had to make gluten-free lasagna for myself). I tested this recipe using Dellalo gluten-free lasagna noodles and it was so delicious! If you try a different brand, please leave a comment and I will be sure to include the brand in my recipe notes to help others! My husband (Roby) and son (Tony) ate the regular lasagna and they loved it too! Roby tried both versions and said they were both great (though he will always choose gluten over gluten-free).
I hope you love this vegetarian lasagna! Excuse me, I mean, Indian vegetable lasagna!
- 2 cups finely chopped or shredded vegetables (zucchini, corn, peas, bell pepper, carrots, etc)
- 1 ¼ cups (fresh or thawed) onion masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- ¼ – ½ teaspoon cayenne, adjust to taste
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 8–9 sheets of regular (no boil/oven ready) or gluten-free lasagna noodles
- Cilantro, garnish (optional)
- In a small bowl, mix together the onion masala, salt, pepper, garam masala and cayenne. Set aside for now.
- In another bowl, mix together the ricotta cheese and parmesan. Set aside for now.
- Grease a 7-inch baking pan (this is the one I use and recommend) and spread a large spoonful of onion masala onto the bottom of the pan.
- Place a layer of the uncooked lasagna noodles in the pan, then sprinkle approx. ½ cup vegetables, ricotta mixture and mozzarella on top.
- Add the next layer of noodles, then the onion masala, vegetables and cheese. Repeat until the pan is almost full. For the final layer, just add sauce and sprinkle the remaining mozzarella on top (I can fit about 4 layers). Cover the pan with foil.
- Pour 1 cup of water into the bottom of the steel pot in the Instant Pot, place the trivet inside, then place the covered lasagna pan on top of the trivet.
- Secure the lid, close the pressure valve and cook for 20 minutes at high pressure for regular lasagna noodles OR 15 minutes at high pressure for gluten-free lasagna noodles.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Place the pan in the oven and broil for 1-2 minutes to brown the cheese.
- I have tested this recipe using regular (no boil/oven ready) lasagna noodles from Trader Joe’s and gluten-free lasagna noodles made by the company Delallo. If you try this using a different brand of gluten-free noodles, please leave a comment below to help others and I’ll update the notes as well!
- The lasagna is easier to remove from the pan once it cools down.
- This is the pan that I used -> 7-inch Pan with Removable Bottom
- This recipe is part of my onion masala series – be sure to check it out!