Easy Instant Pot Pressure Cooker Spinach Lasagna
Ingredients
Marinara Sauce
-
12
oz
crushed tomatoes
-
4
cloves
garlic, chopped
-
1
tbsp
olive oil
-
1
leaf
bay leaf
-
1
tsp
oregano
-
1
tbsp
basil, fresh
-
½
onion
chopped
-
⅓
cup
dry white wine
-
1
tsp
Italian seasoning
-
salt and pepper
to taste
Lasagna
-
1
lb
ground beef
-
6
pieces
oven-ready, no-boil lasagna noodles
-
1
cup
fat-free ricotta cheese
-
4
cups
spinach
-
1
cup
Lite mozzarella cheese, shredded
-
½
cup
Parmesan reggiano, shredded
-
2
tbsp
cheddar cheese, shredded
-
1
egg
-
salt and pepper
to taste
Instructions
- Prepare the marinara sauce by heating olive oil in a pan and cooking the onions, spinach, and garlic until tender.
- Add crushed tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine to the pan and simmer for 20 minutes.
- Cook the ground beef in a skillet, seasoning with salt and pepper, and then combine it with the marinara sauce.
- In a bowl, mix the egg, ricotta, remaining spinach, and Parmesan reggiano.
- Layer the baking pan starting with marinara sauce, followed by the ricotta mixture, and then the broken lasagna noodles.
- Continue layering with marinara, ricotta mixture, and mozzarella cheese until all ingredients are used, finishing with cheddar cheese on top.
- Cover the pan with foil and add water to the Instant Pot, placing the trivet inside.
- Use a foil handle to lower the pan into the Instant Pot and set it to cook on manual for 20 minutes.
- Allow a natural pressure release for 10 minutes before removing the pan and letting it cool.
Nutrition Facts (estimated)
Servings
5
Calories
496
Total fat
24g
Total carbohydrates
30g
Total protein
48g
Sodium
20mg
Cholesterol
20mg
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