Paneer lasagna step-by-step recipe with photos.
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About this recipe
Indian flavors-inspired fusion lasagna is a delicious and flavorful dish made of paneer, vegetables, herbs, and spices. This rich and delicious desi lasagna is the perfect vegetarian centerpiece for parties, gatherings, and family dinners. Layers of perfectly cooked lasagna noodles with decadent paneer, crunchy vegetables in tomato sauce, and cheese oozing out is a definite winner.
This fusion lasagna made in a pressure cooker is the perfect showstopper that is a cheesy, moist, and flavorful one-pot dish. This lasagna is made without ricotta cheese and is a great dish when you want to showcase two cuisines.
Paneer lasagna is a delectable marriage between Indian and Mediterranean cuisines that can be made without any fuss. Making vegetarian lasagna in Instant Pot is easier than you think and it saves a lot of time. Serve it with Indian kachumber salad, cabbage salad, or other sides of your choice.
Try this easy, cheesy fuss-free vegetarian Instant Pot lasagna for Thanksgiving and surprise your family and friends. Read on for ingredients, the advantages of making lasagna in the Instapot, step-by-step instructions, and useful tips to make the BEST vegetarian lasagna in Instant Pot. Also, check out my collection of more Instant Pot paneer recipes.
Can you make lasagna in Instant Pot
Yes. Making lasagna in the Instant Pot is easier than you think. It saves a lot of time and effort, and in my opinion, the best way to make this one-pot dish. I am making the masala sauce in the Instant Pot using saute function and then using the pressure cook function after layering the lasagna.
I am using a springform pan to layer the lasagna, which I am then placing on a trivet and pressure cooking. The pressure cooking time is 8 minutes (with an additional 5-7 minutes needed for the pressure to build) whereas if you have to bake it in the oven, it can take a minimum of 40-45 minutes (with an additional 15-20 minutes of preheating time).
We have three main steps (and one optional step) in this recipe - make the masala sauce, layer the lasagna, and pressure cook in Instant Pot. Next, optionally, we can broil it using the Instant Pot Air Fryer lid or by simply placing the cooked lasagna pan in an air fryer.
Related: Masala macaroni.
Ingredients
Lasagna noodles: Use oven-ready lasagna that does not need any pre-cooking.
Paneer: Use store-bought or homemade paneer.
Onion, ginger, and garlic: They form the base of the sauce.
Tomato puree: Or passata, use it to make the pasta sauce.
Vegetables: I have used bell pepper (red and green) and carrots.
Spices and herbs: I use garam masala, chili powder, mixed Italian herbs, and Kasoori methi.
Cheese: I have used fresh mozzarella cheese.
Step-by-step instructions
Making the masala sauce
Heat olive oil and add onion, ginger, and garlic. Saute for 3 minutes (step 1).
Add the bell peppers and carrots. Saute for 2 minutes (step 2).
Add tomato puree/passata, garam masala, chili powder, salt, mixed Italian herbs, and kasoori methi. Mix well and saute for 2 minutes (step 3).
Cancel the saute mode and transfer the masala sauce to a bowl (step 4).
Layering
Put a thin layer of the sauce (about ¼ cup) and spread it evenly in an 8-inch springform pan (step 5). Take 3 lasagna sheets and make a layer on top. Break the sheets as needed to fit the pan (step 6).
Add ⅓ of the masala sauce and spread evenly (step 7). Add ½ cup of paneer and spread evenly (step 8).
Take ¾ cup cheese and add it on top, and spread evenly (step 9). Add 3 lasagna sheets and make a layer on top (step 10).
Repeat the above layering steps 2 more times to create 3 layers of lasagna sheets, masala sauce, paneer, and cheese (step 11).
Cooking the lasagna
Cover the pan with aluminum foil. Place the inner pot back in the Instant Pot and add 1½ cups of water. Place the springform pan on a trivet and place the trivet in the Instant Pot (step 12).
Set the Instant Pot to pressure cook mode for 8 minutes. Do a natural release of pressure for 10 minutes, then do a quick release (step 13).
Take the pan out and remove the aluminum foil (step 14).
Broiling (optional step)
Place the springform pan in the air fryer. Broil/air-fry at 390 F (200 C) for 2-3 minutes, until the top cheese layer, is golden and crispy (step 15).
Useful tips
Make sure to use oven-ready lasagna noodles that do not need any precooking.
Putting a thin layer of the masala sauce first is important so that the lasagna does not stick to the pan.
Let the cooked lasagna cool down slightly (4-5 minutes) before cutting it. If you cut it immediately, the layers will fall apart.
You can make the masala sauce ahead of time and store it in the refrigerator for 3-4 days. It can also be frozen for up to three months.
You can also layer the lasagna ahead of time and place it in the refrigerator for up to 24 hours. Follow this recipe to layer the lasagna, cover it, and place it in the refrigerator. When you are ready to cook, simply place it on the trivet and pressure cook.
Pair this lasagna with this delicious double-decker fudge recipe to complete the meal.
Looking for more Thanksgiving lunch ideas? Try this delicious nut roast by Mandy and Jane. It is full of flavor, easy to make, AND vegan!
FAQs
I have used bell pepper, carrot, and onions. Other veggies like mushrooms, sweet corn, yellow squash, and zucchini can also be added. Make sure they are all cut into small even pieces.
You can make the masala sauce and store it in the refrigerator for 3-4 days. If you are planning to layer the lasagna, follow this recipe and place the covered lasagna in the refrigerator for up to 24 hours.
Any leftover lasagna can be stored in the refrigerator for up to 5 days. Cut the lasagna and place it in an air-tight container before placing it in the fridge.
Yes. Gluten-free oven-ready lasagna sheets can be used.
Bonus
This Indian fusion lasagna is:
- easy, delicious, and flavorful,
- a nice spin to the classic lasagna,
- the perfect vegetarian show stopper,
- easy for meal prep.
Recipe card
Paneer Lasagna / EASY Vegetarian Lasagna
Ingredients
For the masala:
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 1 inch ginger finely chopped
- 2-3 cloves garlic finely chopped
- 1 medium carrot grated
- 1 cup bell pepper chopped
- 2 cup tomato puree or passata
- 2 teaspoon garam masala
- 1 teaspoon chili powder
- 2 teaspoon mixed Italian herbs
- 1 teaspoon kasoori methi
- Salt to taste
For the layering:
- 1½ cup paneer grated or crumbled
- 9 sheets oven-ready lasagna
- 2 cups mozzarella cheese
Instructions
Making the masala sauce:
- Put the Instant Pot in saute mode and add olive oil.
- Add onion, ginger, and garlic. Saute for 3 minutes, until the onions soften.
- Add the carrot and bell pepper. Mix well and saute for 2 minutes.
- Add tomato puree/passata, garam masala, chili powder, salt, mixed Italian herbs, and kasoori methi. Mix well and saute for 2 minutes.
- Cancel the saute mode and transfer the masala sauce to a bowl. Clean the inner pot of the IP.
Layering the Lasagna:
- Take an 8-inch springform pan (make sure it fits in the inner pot of the Instant Pot).
- Put a thin layer of the sauce (about ¼ cup) and spread it evenly.
- Take 3 lasagna sheets and make a layer on top. Break the sheets as needed to fit the pan.
- Add ⅓ of the masala sauce and spread evenly.
- Add ½ cup of paneer and spread evenly.
- Add ¾ cup cheese and spread evenly.
- Add 3 lasagna sheets and make a layer on top. Break the sheets as needed to fit the pan.
- Add ⅓ of the masala sauce and spread evenly.
- Add ½ cup of paneer and spread evenly.
- Add ¾ cup cheese and spread evenly.
- Add the remaining 3 lasagna sheets and make a layer on top. Break the sheets as needed to fit the pan.
- Add the remaining ½ cup of paneer and spread evenly.
- Add the remaining ⅓ of the masala sauce and spread evenly.
- Add the remaining ½ cup cheese and spread evenly.
- Cover the pan with aluminum foil.
Cooking the lasagna:
- Place the inner pot back in the Instant Pot and add 1½ cups of water.
- Place the springform pan on a trivet and place the trivet in the Instant Pot.
- Set the Instant Pot to pressure cook mode for 8 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Take the pan out and remove the aluminum foil.
- The lasagna is ready to be served at this stage.
Broiling the lasagna (optional step)
- Place the springform pan in the air fryer. Broil/air-fry at 390 F (200 C) for 2-3 minutes, until the top cheese layer, is golden and crispy.
- Alternatively, you can use the Instant Pot air fryer lid. Remove the aluminum foil and place the air fryer lid. Broil at 390 F (200 C) for 2-3 minutes, until the top cheese layer is golden and crispy.
- Wait for 4-5 minutes before slicing the lasagna. Serve hot with kachumber or sides of your choice.
Jennifer says
Loved the flavors in this! It's a terrific fusion dish and I especially loved that I can make it in my IP!
Jere Cassidy says
This is so interesting on making the lasagne in the. I love the use of the springform pan for the lasagne and serving it in wedges. Your Indian take on an Italian classic is wonderful.
Rupali says
I made this for my vegetarian friend, and she loved it so much! Nice to have more paneer variations.
Kate says
I'm always looking for a great Instant Pot recipe and this one came out great! Love the flavors and so did my family!
Kris says
Wow, what a fun & unique recipe this was! Perfect for a paneer lover like myself. Can't wait to make again!
nancy says
easy spicy lasgana!
Katie says
So good and super easy to make!