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.
Notes
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.