Description
An easy to make homemade spinach lasagna that cooks to perfection in your Instant Pot pressure cooker.
Ingredients
- No-boil lasagna noodles
- 1.5 cups frozen spinach, drained
- 1.75 cups of marinara sauce
- 3/4 cup ricotta cheese
- 1/2 cup cottage cheese
- 1 cup mozzarella cheese
- 1.5 tbs Parmesan cheese, grated
- 1 tbs Italian seasoning
Instructions
- In a medium bowl, mix ricotta cheese, cottage cheese, Parmesan cheese and Italian seasoning. Set aside.
- Spoon a layer of sauce on the bottom of each mini loaf pan. Break up lasagna noodles and add a layer of noodles over the sauce. Spoon more sauce over the layer of noodles.
- Spread a layer of ricotta cheese mix on next, followed by some mozzarella cheese. Spoon over with a layer of sauce.
- Add another layer of noodles, sauce, ricotta cheese mix, spinach, sauce.
- Finally, top it off with a layer of noodles, sauce and mozzarella cheese.
- Loosely cover each loaf pan with aluminum foil (you can spray the underside of the foil with non-stick cooking spray). Add 1 cup of water to Instant Pot, place trivet inside and place lasagna pans on top of trivet.
- Secure lid, close vent and pressure cook (“manual” on some cookers) on high pressure for 25 minutes. Let pressure naturally release for 10 minutes, then quick release the remaining pressure.
Notes
- If using gluten free lasagna noodles, cook time will be 40 minutes, followed by 10 min NPR.
- Substitute cooked ground beef for the spinach and make meat lasagna for one or both!
- Prep Time: 15min
- Cook Time: 25min
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian