One-pot Vegetarian Lasagne

1. Select ‘Sauté’, press ‘Start’, and heat the olive oil. Add the onion and cook, stirring frequently, for about 3–5 minutes.
2. Add the carrots, pepper, baby marrows and mushrooms and cook for 5–7
   minutes until slightly softened.
3. Pour in the Pesto Princess Fresh Tomato Soup along with 2 cups of water, season with salt and pepper and make sure to scrape any browned bits from the bottom of the pot.

   

4.  Layer the broken lasagne sheets into the sauce, in all directions, making sure the pasta is mostly covered in liquid (add small amounts of liquid until the pasta is all covered).
5. Place the lid onto the pot and lock (be sure the valve is set to ‘Seal’).
6. Cook under high pressure for 5 minutes. It will take about 12 minutes to come up to pressure.
7. While the pasta is cooking, prepare the cheese topping. Combine the ricotta with the grated Parmesan and the baby spinach.
8. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
9. Dollop the ricotta mixture over the lasagne and sprinkle the grated cheddar cheese over this.
10. Place the Instant Pot Air Fryer lid on, set to ‘Broil/Grill’ at 200°C for 10–12 minutes, allowing the cheese to melt and crisp up.

    

Garnish with Pesto Princess Basil Pesto and serve.

Notes on cooking without an Instant Pot:
Preheat the oven to 170°C. Follow steps 1–4 above (cooking all veg stove-top in a heavy-based, oven-proof pot) before cooking in the oven for approximately 30–40 minutes. Once cooked, remove from the oven, top with the ricotta mixture and grated cheddar cheese and return to the oven until melted and crispy.