Instant Pot Lasagna
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!
Servings: 6
Calories: 321kcal
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
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