Vegetarian LasagnaNagi in the Pressure Cooker
Layered with roasted vegetables, creamy ricotta, rich tomato sauce, and fresh lasagna sheets, this pressure cooker vegetarian lasagna is packed with comforting, savory flavors and perfect textures—all done in a single pot for easy cleanup.
Equipment
- 1 Mixing bowl for ricotta and spinach
- 1 Baking dish pressure-cooker safe
- 1 Oven for optional browning
Ingredients
Main ingredients
- 500 g Pumpkin diced into 2cm cubes
- 2 Zucchinis cut into chunks
- 2 Onions cut into wedges
- 2 tablespoon Olive oil for roasting
- 1 clove Garlic minced
- Salt and pepper
- 250 g Frozen chopped spinach thawed and pressed dry
- 500 g Ricotta cheese
- ½ cup Grated parmesan or shredded cheese
- 1 Egg
- 1 clove Garlic minced
- ⅛ teaspoon Nutmeg optional, grated
- ½ teaspoon Salt and pepper
- 1 tablespoon Olive oil
- 1 clove Garlic
- 1 Small onion finely chopped
- 700 g Tomato passata
- 400 g Crushed tomato
- ½ cup Water
- ¾ teaspoon Dried thyme and oregano or basil, parsley
- ½ teaspoon Chili flakes optional
- Salt and pepper to taste
- 330 g Roasted red pepper strips drained
- 375 g Fresh lasagne sheets
- 300 g Shredded mozzarella or more to taste
Instructions
Instructions
- Preheat oven to 200°C. Toss pumpkin, zucchinis, and onion with olive oil and minced garlic. Add salt and pepper. Roast for 25 minutes until browned and soft.
- Squeeze excess moisture from spinach using a towel.
- In a bowl, mix ricotta, parmesan, egg, spinach, salt, and pepper. Set aside.
- Layer in a pressure-cooker-safe dish: sauce, lasagna sheets, ricotta mix, roasted veggies, repeating. End with ricotta and mozzarella.
- Lock lid and cook in pressure cooker for 25 minutes. Allow natural or slow release.
- Optional: Broil in oven after for golden top.
- Let lasagna rest for at least 10 minutes before serving.
Notes
You can freeze leftovers easily in portioned containers. Reheat in microwave or oven covered with foil at 180°C until hot.