Paneer Lasagna / Easy Vegetarian Lasagna

5 from 66 votes

Paneer Lasagna / Easy Vegetarian Lasagna

Paneer 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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian, Italian

Diet: Hindu, Vegetarian

Servings:

Calories: 473kcal

Author: Shilpa Kerur

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.

Notes

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.

Nutrition