Add Preferred SourcePaneer lasagna is a delicious fusion dish that brings together the flavors of Indian cuisine and the comforting appeal of classic Italian lasagna. With layers of tender paneer cheese, hearty vegetables, aromatic spices, tomato sauce, and creamy mozzarella, it offers a unique and satisfying taste experience.
This rich and delicious desi lasagna is the perfect vegetarian centerpiece for parties, gatherings, and family dinners. This vegetarian lasagna is the perfect showstopper that is a cheesy, moist, and flavorful one-pot dish. Try this easy, cheesy, fuss-free vegetarian
Why you will love this recipe
- Paneer lasagna is a delightful vegetarian version of the classic Italian dish, replacing meat with soft and flavorful paneer, making it suitable for vegetarians.
- It combines the rich, comforting flavors of Italian lasagna with the aromatic and spicy essence of Indian cuisine, creating a unique and satisfying fusion dish.
- This recipe uses an
Instant Pot to make the lasagna, which significantly reduces the cooking time compared to traditional oven-baked lasagna.
Ingredients
Lasagna noodles: Use oven-ready lasagna that does not need any pre-cooking.
Paneer: Use store-bought or homemade paneer.
Tomato puree: Or passata, use it to make the pasta sauce.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Making the masala sauce
Step 1: Heat olive oil and add onion, ginger, and garlic. Saute for 3 minutes. Add the bell peppers and carrots. Saute for 2 minutes (images 1 and 2).
Step 2: 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 (images 3 and 4).
Layering
Step 3: Put a thin layer of the sauce (about ¼ cup) and spread it evenly in an 8-inch springform pan (image 5). Take three lasagna sheets and make a layer on top. Break the sheets as needed to fit the pan (image 6).
Step 4: Add ⅓ of the masala sauce and spread evenly (image 7). Add ½ cup of paneer and spread evenly (image 8).
Step 5: Take ¾ cup cheese, add it on top, and spread evenly (image 9). Add three lasagna sheets and make a layer on top (image 10).
Cooking the lasagna
Step 6: Repeat the above layering steps 2 more times to create 3 layers of lasagna sheets, masala sauce, paneer, and cheese (image 11).
Step 7: Cover the pan with aluminum foil. Place the inner pot back in the
Step 8: Set the
Broiling (optional step)
Step 9: Place the springform pan in the
Expert Tips
Make sure to use oven-ready lasagna noodles that do not need any precooking.
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!
Recipe FAQs
Yes,
I have used bell peppers, carrots, 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.
More paneer recipes
If you tried this Paneer Lasagna / Easy Vegetarian Lasagna Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
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 (use store-bought or homemade 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!