Instant Pot Lasagna (vegetarian)

Ingredients

• 2 Tablespoon Olive Oil
• 6 cloves Garlic, finely chopped
• 1 medium Onion, finely chopped
• 1 medium Carrot, finely chopped
• 1 small Bell Pepper, finely chopped
• 1 small Zucchini, chopped
• 1 cup chopped Mushroom
• 1/2 teaspoon Salt
• 1/2 teaspoon dried Oregano
• ¼ Cup grated Parmesan Cheese
• ½ Cup Ricotta
• 1.5 Cups Spinach, loosely packed
• 8-10 Basil leaves, Chopped
• 1 Jar Pasta Sauce, 400g/ 14 ounces
• 1/2 cup grated Mozzarella
• 8-10 no cook Lasagna Sheets, we used 8-10

Steps

1. Heat oil in a heavy bottomed saucepan. Add chopped garlic and saute for a minute. Add the onion and saute for another minute. Add carrot and bell pepper and continue to saute for 3 minutes. Add the zucchini, mushrooms, oregano and salt and saute for 2 minutes. Once done, turn off the flame and set aside.
2. Blanch spinach in boiling water for 30 seconds and strain. Run it under cold water, strain well, squeeze any extra water out and roughly chop.
3. Add the ricotta, blanched spinach, parmesan cheese and basil to a bowl and mix well. Set aside.
4. Use a 7 x 3 inch round springform tin or a tin with a detachable bottom. Wrap the bottom on the outside with aluminium foil and seal the sides. Begin layering the ingredients in the following order:
5. Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required.
6. Add the sauteed vegetables and spread them evenly over the lasagna sheets. Sprinkle half the mozzarella cheese over the veggies. Add half a ladle of sauce and spread it out. Cover with lasagna sheets overlapping/tearing as required. Pour around a quarter cup of water over the lasagna sheets.
7. Add all the spinach ricotta mixture and spread it out. Add another ladle of sauce and spread it out. Cover with lasagna sheets.Pour a quarter cup of water over the lasagna sheets
8. Add the remaining sauce and spread it out. Sprinkle the remaining mozzarella cheese. Cover the tin with aluminum foil and seal the sides.
9. Pour 1.5 cups of water into the Instant Pot and place a trivet. Place the springform pan on the trivet. Close the lid and turn the pressure valve to SEALING.
10. Choose MANUAL on HIGH pressure for 24 minutes. Once the timer is up and you hear a beep, allow the pressure to release naturally for 15 minutes. Release the remaining pressure by doing a quick release. Remove the lid and carefully remove the baking tin. Unwrap the foil from the top and sides and remove the lasagna using the glass method shown in the video. There'll be some residual water that will come out when you remove the foil – don't worry, that's normal and will not affect the taste or flavour of the lasagna. Serve hot!