This recipe calls for simple ingredients that are available at home. Whatever vegetables you have available at home, you can use them in Lasagna. I have used zucchini, red bell peppers, spinach and carrots in the recipe. Being a vegetarian, I prefer transforming popular recipes into their vegan/vegetarian options. And this is one of the easiest ones and tastes just amazing. The tenderness of vegetables and lots of cheese makes Lasagna taste great. And goes perfectly with Waldorf Salad & my friend Alena makes it so great.
LASAGNA NOODLES: For making Vegetable Lasagna in Instant Pot or Air Fryer, you need No Boiling - Oven Ready Lasagna Noodles. They don’t need boiling but do require little liquid like the marinara sauce to reconstitute them for baking. SAUCE: There are only a few ingredients that you need in Lasagna. One of the most important of these is the marinara sauce. You can use any marinara sauce, the basic marinara sauce or tomato basil, or so on. VEGGIES: You can add any veggies of your liking. I prefer adding zucchini & bell peppers in the recipe. CHEESE: You will need paneer/ ricotta cheese as a stuffing with spinach. Also you will need some mozarella cheese on the top & also between the layers. SPICES: I have also added some spices with paneer/ ricotta cheese & spinach mixture. I have added Italian Seasoning, Red Chili Flakes, garlic Powder, etc.
VEGETABLE STUFFING
For making vegetable stuffing you can cut veggies in same size. I have cut zucchini & bell pepper in bite-size. That cook for 2-3 minutes until tender. You can also add any protein in the stuffing like tofu or lentils. Lasagna is made of layering of marinara sauce, lasagna noodles, and lots of cheese. One of the layering is of Paneer. I prefer adding chopped fresh basil leaves and spinach leaves with Paneer along with seasoning (garlic powder, parmesan cheese, red chili flakes, and Italian seasoning). When you mix Paneer with fresh basil & spinach leaves, it gives a nice texture to the overall flavor of Vegetable Lasagna. You can also add vegan Ricotta Cheese to the Vegetable Lasagna. For layering in Instant Pot, you need Springform Pan. I have used a 7-inch springform pan to make Vegetable Lasagna in an Instant Pot. First, add marinara sauce at the bottom of the springform pan. Top it with 6-8 lasagna noodles all over the marinara sauce. Then I layer it with Basil-Spinach-Paneer over the noodles and top with lots of mozzarella cheese. Repeat the process 1-2 times, and then cover with aluminium foil before putting the springform pan in an instant pot. If you have leftover, you can store it in the refrigerator for 2-4 days. Or you can also freeze it for 2 weeks or so. When re-using either bake in the oven or air-fry and enjoy.
WHAT CAN I ADD INSTEAD OF RICOTTA CHEESE?
There are not many option but I find adding Paneer (Indian Cottage Cheese) do tastes the same. Paneer has around the same texture as Ricotta so helps in maintaining the flavor.
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📖 RECIPE CARD
