Vegetarian Lasagna
Lasagna never appealed to me until I had a version made with fresh pasta. It also contained balsamella (also known as béchamel, or white sauce) instead of the more typical ricotta mixture, and much less mozzarella than any I’d tasted before. That version was the inspiration for this recipe. Since fresh pasta can be difficult to find, I call for egg roll wrappers, but if you can find sheets of fresh pasta, feel free to use them.
Servings Prep Time
4servings 30minutes
Cook Time
Servings Prep Time
4servings 30minutes
Cook Time
for the Balsamella
  • 4tablespoons butterunsalted
  • 1/4cup all-purpose flour
  • 1 1/2cups whole milk
  • 1/4teaspoon kosher salt
  • 1/4teaspoon black pepperor white pepper, freshly ground
For the Lasagna
  • 2tablespoons extra-virgin olive oil
  • 8ounces white button mushroomsor cremini mushrooms, sliced
  • 1cup Eggplantdiced, about 1/2 medium eggplant
  • 1/2teaspoon kosher salt
  • 1tablespoon butterunsalted, at room temperature
  • 2cups Arrabbiata Saucehomemade or store bought
  • 8oz. egg roll wrappers 1 package
  • 3oz. Parmesan cheesecoarsely grated
  • 1/2cup mozzarellaor provolone, shredded
  • 1cup Waterfor steaming
  1. Heat the butter in a medium saucepan over medium heat until it melts. Once it starts foaming, whisk in the flour all at once, stirring to make it smooth.
  2. Add the milk, a little at a time, continuing to whisk. Once all the milk is added, bring the sauce to a low simmer.
  3. Stir in the salt and pepper. Simmer for 10 minutes, stirring often, then remove from the heat. Set aside.
  4. Preheat the Instant Pot by selecting the Sauté function and adjust to More for high heat. Heat the oil until it shimmers.
  5. Add the mushrooms and eggplant and sprinkle with the salt. Cook, stirring frequently, until the vegetables release their liquid and begin to brown, about 5 minutes. Transfer the vegetables to a bowl and rinse out the pot.
  6. Lightly coat the bottom of a 1 quart baking dish with butter and spread a spoonful of Arrabbiata sauce over the bottom of the dish.
  7. Add a layer of egg roll wrappers, overlapping them as little as possible and trimming the edges so they fit. Spoon some Arrabbiata sauce over the wrappers.
  8. Scatter some mushrooms and eggplant over the sauce,then dot them with dollops of balsamella (a small ice cream scoop is useful here) and dust with the Parmesan cheese.
  9. Repeat these layers (wrappers, sauce, vegetables, balsamella) as many more times as you have room for, ending with a layer of egg roll wrappers.
  10. Press each layer of wrappers onto the fillings underneath it, which will even out the balsamella (you likely won’t use all the wrappers in the package). Be sure to leave enough arrabbiata sauce to spread on top of the final wrapper layer.
  11. Top with the mozzarella cheese. Place a sheet of aluminum foil over the top and crimp it lightly.
  12. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on top. If your trivet doesn’t have handles, use a foil sling to make removing the dish easier.
  13. Lock the lid into place. Select Manual function and adjust the pressure to High. Set the cooking time to 20 minutes.
  14. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  15. Finish the Lasagna: If you like, place the lasagna under a preheated broiler until the cheese is browned on the top, 2 to 3 minutes. Regardless, let the lasagna rest for 10 to 15 minutes before serving, to allow it to set.
Recipe Notes

Instant Pot Obsession Cookbook can be purchased here 

photo credit: Gallo Images Pty Ltd/StockFood