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
Heat olive oil and add onion, ginger, and garlic. Saute for 3 minutes. Add the bell peppers and carrots. 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.
Put a thin layer of the sauce (about ¼ cup) and spread it evenly in an 8-inch springform pan. 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.
Take ¾ cup cheese and add it on top, and spread evenly. Add 3 lasagna sheets and make a layer on top.
Repeat the above layering steps 2 more times to create 3 layers of lasagna sheets, masala sauce, paneer, and cheese. 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.
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.
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.