This That More

  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
×
Home » Recipes » Main Course Recipes

PANEER STUFFED VEGETABLE LASAGNA

Published: Dec 28, 2019 · Modified: Jun 9, 2021 by Gari · This post may contain affiliate links · 3 Comments

Sharing is caring!

305 shares
  • 116
Jump to Recipe
vegetable lasagna

Paneer Stuffed Vegetable Lasagna is made by the layering of tender vegetables, marinara sauce, with lots of cheese, and lasagna noodles in an Instant Pot. Making this recipe is super easy in Instant Pot and saves a lot of time.

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.

VEGETABLE LASAGNA INGREDIENTS

  • 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 LASAGNA

HOW TO MAKE VEGETABLE LASAGNA

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.

BASIL, SPINACH & PANEER

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.

LAYERING 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.

HOW TO STORE VEGETABLE LASAGNA

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.

vegetable lasagna

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.

vegetable lasagna

OTHER RECIPES

  • MEXICAN STREET CORNS
  • MUSHROOM GARLIC SPAGHETTI
  • BEETS SALAD
  • PESTO PASTA SALAD
  • MANGO QUINOA SALAD
vegetable lasagna

VEGETABLE LASAGNA

Gari
Paneer Stuffed Vegetable Lasagna is made by the layering of tender vegetables, marinara sauce, with lots of cheese, and lasagna noodles in an Instant Pot.
Print Recipe Pin Recipe
Share by Email Rate this Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Resting Time: 10 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Brunch,
Cuisine Italian
Servings 8 people
Calories 280 kcal

Equipment

Instant Pot
Springform Pan
Prevent your screen from going dark

Instructions
 

Vegetables:

  • Press Saute in an Instant Pot and add vegetables, if needed, add some oil. Keep stirring for 4-5 minutes until the vegetables turn a little tender. Transfer the vegetables in a bowl and clean the Instant Pot.

Paneer/ Ricotta Cheese Mixture:

  • In a clean bowl, add all the ingredients (Paneer/ Ricotta Cheese, basil Leaves, Spinach Leaves, Parmesan Cheese) and season with Salt & Pepper, Italian Seasoning, Red Chili Flakes, and Garlic Powder. Mix them until everything is combined well.

Layering:

  • In a 7-inch springform pan, put the first layer with ⅓ of Marinara Sauce. Then break the lasagna noodles into smaller pieces and layer them over the sauce. Then layer with Paneer/ Ricotta Cheese Mixture over the noodles, and then add vegetables and lastly toss with shredded Mozzarella Cheese. Repeat the layering 2 more times. On the top, add a generous amount of Mozzarella Cheese. Lastly, wrap the springform pan with aluminum foil.

Pressure Cooking:

  • Add 1 cup of water in the inner pot and place the trivet in the Instant Pot. You can also create sling using aluminum foil, then insert springform pan over it. Close lid and pressure cook for 22 minutes at High-Pressure Level. Once the timer beeps, NPR (No Pressure Release) for 10 minutes, and then Quick Release (that is, set vent to venting position)

Broiling:

  • Open the lid and place Mealthy Crisplid over the inner pot. Cook at 400°F for 3-5 minutes until you see the cheese is browned from the top.
    Or transfer the pan in the oven and broil for 2-3 minutes until the cheese is browned.

Serve:

  • Take the Springform Pan out from the Instant pot and open it. Place lasagna in the cutting board and slice it using a knife and serve with salad.
Nutrition Facts
VEGETABLE LASAGNA
Serving Size
 
8 grams
Amount per Serving
Calories
 
280
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
40
mg
13
%
Sodium
 
579
mg
25
%
Potassium
 
419
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
16
g
32
%
Vitamin A
 
1207
IU
24
%
Vitamin C
 
28
mg
34
%
Calcium
 
265
mg
27
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Ricotta Cheese when mixed with fresh Basil and Spinach Leaves give nice flavor and texture. Paneer also has same texture so works great instead of Ricotta Cheese.
Always top the lasagna with generous amount of Mozzarella Cheese. This not only gives nice color but also the flavor to the Lasagna. You can also add Parmesan Cheese on the top of the Lasagna.
For color, you can bake Lasagna or use Mealthy Crisplid to brown the cheese.
 
Keyword Instant Pot, lasagna, vegetable lasagna, vegetarian
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
VEGETABLE LASAGNA

More Cuisine

  • A close up shot of carrot halwa with khoya in a spoon.
    CARROT HALWA WITH KHOYA
  • Image showing dollop of butter added to stack of gobi parathas.
    GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
  • Aloo Tikki Burger served with potato fries on a black plate.
    ALOO TIKKI BURGER
  • Image of closeup shot of gujiya recipe placed over rose petals.
    GUJIYA RECIPE

Sharing is caring!

305 shares
  • 116

Comments

    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Linda M. Jardee says

    June 30, 2021 at 7:51 pm

    Can you make this recipe solely in a springform pan if you don't have an instant pot?

    Reply
    • SunGari says

      July 01, 2021 at 5:20 pm

      Yes, you can still make the lasagna in springform pan without Instant Pot

      Reply
  2. Arel says

    September 25, 2022 at 1:32 pm

    5 stars
    I tried this recipe and it turned out really good. Thanks for the recipe.
     

    Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

Meet Gari

Spring Recipes

New Recipes

  • A white bowl with potatoes and green onions
    SMASHED POTATO SALAD

  • Image showing thandai masala in a mason jar with the golden spoon.
    THANDAI POWDER

  • Featured image of tandoori paneer tikka served in a olive green bowl with sliced onions.
    TANDOORI PANEER TIKKA

  • Image of Punjabi samosa with one open samosa.
    PUNJABI SAMOSA RECIPE

Footer

↑ back to top

ABOUT

  • Privacy Policy
  • About Us
  • Contact

SUBSCRIBE

  • Sign Up! for emails and updates

COOKING

  • 40+ VEGETARIAN SUMMER RECIPES
  • INSTANT POT RICE RECIPES

As an Amazon Associate, I earn from qualifying purchases.

COPYRIGHT © 2025 THIS THAT MORE

305 shares
  • 116Facebook
  • X
  • Pinterest
  • WhatsApp
  • Mix
  • Threads

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.