Instant Pot Lasagna with Cottage Cheese

This Healthy Instant Pot Lasagna with Cottage Cheese is a delicious recipes that is so easy to cook! Cottage cheese boasts some great health benefits when compared to ricotta, so we’re taking advantage of it in this recipe!

No boiling noodles, no watching the oven. Everything cooks together right in the pot – even the meat! Nothing beats a homemade lasagna on a busy night.

Where is the recipe? 

I have readers from all levels of comfort and experience in the kitchen, and I receive a lot of questions about recipes. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information and tips in my posts.

If you’d like to read about the ingredients used, detailed cooking instructions for the Instant Pot as well as the oven, how to meal prep or freeze this recipe, tips for swapping ingredients, and how this lasagna recipe fits into popular diet plans, you’ll find that information below.

If you’d like to skip over that information and go straight to the ingredients with measurements and simple directions, please scroll to the bottom of the page, where you will find the recipe for this healthy Instant Pot Lasagna with Cottage Cheese.

Instant Pot Lasagna Ingredients 

This recipe is made with minimally processed ingredients. Whole grain lasagna noodles, homemade pasta sauce, and lean ground turkey are some of the ingredients that make up this dish.

You’ll find some substitutions mentioned in the ingredient section below as well as the Recipe Tips.

• Cottage cheese or ricotta cheese: This recipe and nutrition information is based on 2% cottage cheese because it has less saturated fat and cholesterol than ricotta. I like to rinse mine to help reduce the sodium in it. You can use ricotta cheese instead, if you’d like.
• Mozzarella cheese I prefer to buy it unshredded, as it doesn’t have as many ingredients. Shredded cheese contains additional ingredients that help the cheese no stick together or clump. You can shred cheese easily in a food processor or with a hand grater.
• Crushed tomatoes: Be sure and use crushed, not whole or diced. Crushed creates the perfect amount of liquid for your noodles to cook. If you’d like to use store bought spaghetti sauce, peek a the Recipe Tips for instructions.
• Dry spices: Oregano, Thyme, Parsley, Onion powder, Garlic powder (my favorite Italian seasoning!) If I have fresh parsley, I love using that.
• Whole wheat lasagna noodles: You can use regular or oven ready noodles (also called no boil lasagna noodles), just be sure and grab whole grain pasta. They’re going to cook differently than regular lasagna noodles, as well. This lasagna recipe is specifically written for wheat noodles.
• Ground turkey: You can add this to the recipe cooked or raw. If using raw, please make the chunks of turkey very thin so they cook all the way through. Please see Recipe Tips if you’re going to use another meat, like ground beef.
• Spinach: A powerhouse of fiber, vitamins A, C and K.

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• I use this baking dish for the recipe: Instant Pot Official Cake Pan. You can also use the springform version in this link, but sometimes it’s difficult to put together, so I prefer the solid pan.
• If you’re looking for a 21 Day Fix lasagna, the container calculations below are based on using 6 whole grain lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• If you’re substituting turkey with ground beef or ground Italian sausage, you’ll need to cook them ahead of time and drain before adding them to this recipe. Beef and sausage release too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe, not frozen. Frozen spinach will add too much liquid to the recipe.  
• I love making homemade tomato sauce, but if you buy store bought look for one that has no added sugar. Do not add the tomatoes or Italian seasonings from this recipe if you use store bought marinara sauce.
• If making this recipe right in your Instant Pot liner (and not a separate pan), do not begin your layers with sauce, as it can cause a burn warning. Add 1/2 cup water to the pot, followed by turkey, then pasta, spinach, cheese, then sauce. You can make more layers, but be sure to start with water and then meat.
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking to it. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
• Top this recipe with freshly grated parmesan cheese and fresh basil, if desired.
• Naturally releasing the pressure in your pressure cooker is important to this recipe – it allows you to let the entire cooked lasagna sit and the noodles to absorb any extra liquid from the recipe. It also allows for a few more minutes of cook time to make sure your noodles and meat are finished cooking. Skipping the natural release step can result in an undercooked and soggy lasagna.
• Refrigerate leftover lasagna in an airtight container for up to 5 days, or freeze lasagna for up to 2 months.

Instant Pot Cooking Instructions

The time estimate includes prep time, cook time, and time for your pot to come to pressure and release pressure. Of course, this changes a bit depending on the size of the Instant Pot you use and your altitude.

1. Make your cheese layer In a small bowl, mix together the cottage cheese and ⅔ cup shredded mozzarella cheese.
2. Prepare your homemade tomato sauce Skip this step if using jarred pasta sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together.
3. Make your layers Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground meat, and half of the spinach.
4. Repeat Continue to layer lasagna until the pan is full. Cover the top of the pan with foil. This stops liquid from getting into the pan.
5. Prepare your pot Place a trivet in the bottom of the Instant Pot insert and pour 2 cups of water in the bottom.
6. Pressure Cook Place the uncooked lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select high Pressure Cook and set the cook time for 20 minutes.
7. Natural Release Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes the pressure has not completely released, then quick release the remaining pressure. Once the pressure valve drops, remove the lid and carefully remove your cooked lasagna.
8. Broil This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Keep a close eye on your lasagna – the broil setting on most ovens is very fast.

Oven Instructions for this Easy Instant Pot Lasagna Recipe:

1. Preheat oven to 350°F
2. In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 
3. If using jarred sauce, you can skip this step. Make your homemade marinara sauce by mixing crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl to make your tomato sauce. 
4. Add half of your sauce to the bottom of an oven safe casserole dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 
5. Bake for 60 minutes. Remove the foil and check your noodles by sticking a sharp knife into the lasagna. If it moves to the bottom of the pan quickly, the noodles are soft enough to eat. 
6. Turn your oven to the broil setting and broil your lasagna for 1-2 minutes until the cheese is lightly browned. Keep a close eye on the lasagna when you do this, as the broil setting works fast.
7. Remove from the oven and top with fresh basil, if desired, and serve!

Healthy Eating Plans

This lasagna recipe is perfect for special diets like 2B Mindset and the 21 Day Fix! I’ve given a ton of helpful information about making this lasagna for the 21 Day Fix, and trust me–your family and friends will love it too, and they won’t even know it’s healthy!

21 Day Fix/Ultimate Portion Fix

These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers.

A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 

2B Mindset

Eat with additional vegetables for a complete lunch. 

Looking for WW Lasagna?The WW version of this recipe is a bit different because we use different ingredients to lower the points. You’ll want to click over to that recipe if you’re on WW.

More healthy Instant Pot recipes

• Instant Pot Stuffed Pepper Soup
• Dill Pickle Chicken Salad
• Instant Pot Spaghetti with Homemade Spaghetti Sauce
• Vegan Minestrone Soup
• Quinoa Tacos
• Instant Pot Spanish Rice

4.69 from 29 ratings

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Instant Pot Lasagna

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Instant Pot pressure build and release 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Approximate Serving Size: 1/6th of lasagna

Servings 6

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If you're looking for a healthy Instant Pot lasagna, this recipe is the one for you! Whole wheat pasta, homemade sauce, and layers of green spinach are a delicious way to beat your craving. Use cottage cheese or ricotta in this recipe!

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Equipment

• Instant Pot 6 qt
• Springform Pan
• Olive Oil Spray

Ingredients 

• ▢ 1 cup cottage cheese or ricotta
• ▢ 1 cup mozzarella cheese I use mozzarella
• ▢ 28 oz crushed tomatoes Do not use full or diced tomatoes–they have too much liquid in them. For instructions on using jarred pasta sauce, please read the post.
• ▢ 1 tbsp oregano
• ▢ 1 tbsp thyme
• ▢ 1 tbsp parsley
• ▢ 1 tbsp onion powder
• ▢ 1 tbsp garlic
• ▢ 6 whole wheat lasagna noodles
• ▢ 1 lbs ground turkey
• ▢ 3 cups spinach fresh

Instructions

Instant Pot

• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup cottage cheese
• Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil. 6 whole wheat lasagna noodles, 1 lbs ground turkey, 3 cups spinach,
• Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.
• Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.
• Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.
• This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.

Oven

• Preheat oven to 350°F.
• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup cottage cheese
• Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 6 whole wheat lasagna noodles
• Bake for 60 minutes. Remove the foil and check your noodles for doneness.
• Broil your lasagna for 1-2 minutes until the cheese is lightly browned.
• Remove from the oven and top with fresh basil, if desired, and serve!

Video

Notes

Healthy Eating Plans

• 21 Day Fix/Ultimate Portion Fix: These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers. A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 
• 2B Mindset: Eat with additional vegetables for a complete lunch. 
• Looking for WW Lasagna? Click here

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• If you’re following the 21 Day Fix program, the container calculations below are based on using 6 lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• If you choose to use ground beef instead of turkey you will need to brown and drain before adding. Beef released too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe to reduce the amount of liquid. 
• I love making homemade spaghetti sauce, but if you buy store bought look for one that has no added sugar.  
• If you’re not a fan of cottage cheese you can swap out for skim ricotta in its place. 
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
•  

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 499mg | Potassium: 830mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 20mg | Calcium: 215mg | Iron: 4mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum