This recipe is a brilliant option when you’re cooking for vegetarians or anyone who wants something hearty without meat. It also works well for make-ahead meals, since the flavours deepen as it rests. Serve it with a simple green salad and let the lasagne do the talking. Recipe compliments of Instant Pot.

Ingredients

• 1 tsp extra-virgin olive oil
• 3 onions, chopped
• 3 courgettes, chopped
• 1 large carrot, chopped
• 2 cloves garlic, crushed
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 800 g chopped tomatoes
• Cooking spray
• Handful of fresh basil
• 180 g part-skim ricotta cheese
• 500 g spinach
• 50 g goat cheese
• 8 lasagne sheets
• 30 g freshly-shredded Parmesan
• Fresh basil leaves, to serve

Method

1. Add the olive oil to the inner pot and select sauté.
2. Add the onion, courgette, and carrot and cook for 5 minutes, stirring often.
3. Add the garlic and cook for 1 minute. Stir in the salt, pepper and tomatoes and simmer for 5 minutes.
4. Transfer the mixture to a bowl and wipe the inner pot clean.
5. Coat the pot with cooking spray.
6. In a bowl, combine the basil, ricotta, spinach and goat cheese.
7. Spread one-third of the spinach mixture into the pot. Top with lasagne sheets, breaking to fit.
8. Spoon over one-third of the tomato mixture. Repeat the layers twice more, finishing with tomato sauce.
9. Close the lid and select “Slow Cook” on “less” for 2 hours.
10. Once cooked, sprinkle with Parmesan and rest for 15 minutes. Garnish with basil and serve with salad.