Instant Pot Vegetable Lasagna Recipe – Onion Masala & Ricotta

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Lasagna Recipe – Onion Masala & Ricotta

Hey everyone! If you’re anything like me, you love a good lasagna. But let’s be real, sometimes the thought of all those layers and the long bake time can be a bit daunting. That’s where this Instant Pot Vegetable Lasagna comes in! It’s all the comforting goodness of a classic lasagna, but ready in a fraction of the time. Plus, the onion masala gives it such a lovely Indian twist. I first made this when I was craving something familiar but wanted to incorporate some of my favorite Indian flavors, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average lasagna. It’s quick, easy, and packed with flavor. The Instant Pot does all the heavy lifting, resulting in a perfectly cooked, bubbly lasagna without hours in the oven. The onion masala adds a depth of flavor you won’t find anywhere else, and the vegetables make it a satisfying and wholesome meal. Honestly, it’s a weeknight winner!

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Vegetable Lasagna:

• 2 cups finely chopped or shredded vegetables (zucchini, corn, peas, bell pepper, carrots)
• 1 cup fresh or thawed onion masala
• 1 teaspoon salt
• ?? teaspoon black pepper
• ?? teaspoon garam masala
• ?? teaspoon cayenne
• 1 cup ricotta cheese
• ?? cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 8-9 sheets no-boil/oven-ready lasagna noodles (regular or gluten-free)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Onion Masala: You can find pre-made onion masala at most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! It really elevates the flavor.
• Vegetable Choices: Feel free to get creative with your veggies! I love using a mix of whatever’s in season.
• Cheese Selection: Ricotta provides a lovely creamy base, and mozzarella gives that classic cheesy pull. Don’t skimp on the mozzarella!
• Lasagna Noodles: No-boil noodles are a lifesaver for this recipe. They save so much time and work perfectly in the Instant Pot. I’ve included notes on using gluten-free noodles too.

Onion Masala: A Flavorful Base

The onion masala is the heart and soul of this lasagna. It’s a blend of caramelized onions, spices, and sometimes a touch of ginger-garlic paste. It adds a savory, slightly sweet, and wonderfully aromatic layer to the lasagna that complements the vegetables and cheese beautifully.

Vegetable Choices: Regional & Seasonal Variations

Don’t be afraid to experiment with different vegetables! I’ve used zucchini, corn, peas, bell peppers, and carrots, but you can also add spinach, mushrooms, eggplant, or even cauliflower. Think about what’s fresh and in season where you are. In the winter, I love adding butternut squash for a cozy flavor.

Cheese Selection: Ricotta & Mozzarella

The combination of ricotta and mozzarella is classic for a reason. Ricotta provides a creamy, slightly tangy base, while mozzarella melts beautifully and gives you that satisfying cheese pull. You can use part-skim ricotta to lighten things up if you prefer.

Lasagna Noodles: Regular vs. Gluten-Free Options

I usually use regular no-boil lasagna noodles, but gluten-free noodles work just as well! If you’re using gluten-free noodles, you might need to reduce the cooking time slightly (I’ve noted that in the instructions). Just make sure they are fully submerged in the liquid during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together the onion masala, salt, pepper, garam masala, and cayenne. Set this aside – this is your flavorful base.
2. In a separate bowl, combine the ricotta and parmesan cheese. Mix well and set aside.
3. Grease a 7-inch baking pan. Spread a spoonful of the onion masala mixture at the bottom. This prevents sticking and adds a burst of flavor.
4. Now, start layering! Add a layer of uncooked lasagna noodles, followed by about ½ cup of your chosen vegetables, a generous spoonful of the ricotta mixture, and a sprinkle of mozzarella cheese.
5. Repeat these layers until the pan is full, finishing with a final layer of sauce and a generous topping of mozzarella.
6. Cover the pan tightly with foil. Pour 1 cup of water into the Instant Pot, place the trivet inside, and carefully set the lasagna pan on top of the trivet.
7. Seal the Instant Pot and cook on high pressure for 20 minutes if using regular noodles, or 15 minutes for gluten-free noodles.
8. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
9. Carefully remove the lasagna from the Instant Pot and broil in the oven for 1-2 minutes to brown the cheese to bubbly perfection.
10. Garnish with fresh cilantro, if desired, and serve!

Expert Tips

Here are a few tips to help you make the perfect lasagna:

• Achieving the Perfect Lasagna Texture: Don’t overfill the pan! You want the layers to be snug but not overflowing.
• Preventing a Soggy Lasagna: Make sure to drain any excess liquid from your vegetables before layering.
• Adjusting Spice Levels: Feel free to adjust the amount of cayenne pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Vegetable Lasagna: Substitute the ricotta and mozzarella with vegan alternatives. You can find some great vegan ricotta made from cashews or tofu.
• Gluten-Free Vegetable Lasagna: Simply use gluten-free lasagna noodles!
• Spice Level Adjustments: For a mild lasagna, omit the cayenne pepper. For a medium spice level, use ½ teaspoon. And for a hot lasagna, go ahead and use a full teaspoon or more!
• Festival Adaptations: During Navratri or Shravan, you can skip the onion and garlic in the masala for a satvik version.

Serving Suggestions

This lasagna is delicious on its own, but it also pairs well with a simple green salad and some garlic bread. A side of raita (yogurt dip) also complements the Indian flavors beautifully.

Storage Instructions

Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can also freeze individual portions for a quick and easy meal later on.

FAQs

Let’s answer some common questions:

• Can I assemble the lasagna ahead of time? Yes! You can assemble the lasagna up to 24 hours in advance and store it covered in the refrigerator.
• What vegetables work best in this lasagna? Really, any vegetables you like! Zucchini, spinach, mushrooms, and bell peppers are all great choices.
• Can I use cottage cheese instead of ricotta? While ricotta is preferred for its texture, cottage cheese can work in a pinch. Just make sure to drain it well.
• How do I adjust the cooking time for different Instant Pot models? Cooking times may vary slightly depending on your Instant Pot model. Start with the recommended time and adjust as needed.
• What if I don’t have an Instant Pot – can I bake this lasagna in the oven? Absolutely! Bake at 375°F (190°C) for 45-60 minutes, or until bubbly and golden brown.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!