Instant Pot Pressure Cooker Spinach Lasagna
Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner.
Servings 5
Calories 496kcal
Ingredients
Marinara Sauce
- 12 oz crushed tomatoes
- 4 garlic cloves chopped
- 1 tbsp olive oil
- 1 bay leaf
- 1 tsp oregano
- 1 tbsp basil fresh
- 1/2 onion chopped
- 1/3 cup dry white wine
- 1 tsp Italian Seasoning
- salt and pepper to taste
Lasagna
- 1 pound ground beef
- 6 oven-ready, no boil lasagna noodles
- 1 cup fat-free ricotta cheese
- 4 cups spinach
- 1 cup Lite mozzarella cheese shredded
- 1/2 cup Parmesan reggiano shredded
- 2 tbsp cheddar cheese shredded
- 1 egg
- salt and pepper to taste
Instructions
Marinara
- In large sauce pan or skillet heat olive oil and add onions, 3 cups of spinach, and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine. Top with the bay leaf.
- Cook for 20 minutes on low. Remove the bay leaf.
Lasagna
- Cook the ground beef in a skillet over medium-high heat. Season with salt and pepper. Break the beef into small chunks.
- Add the marinara sauce to the beef. Stir.
- Add the egg, ricotta, remaining spinach, and Parmesan reggiano to a bowl. Stir to combine the ingredients.
- Layer the baking pan with marinara followed by the ricotta mixture. (I started with using the sauce to coat the pan because I feared the noodles on the bottom would not soften up without sauce on the bottom to coat.)
- Break the lasagna noodles into smaller pieces to fit the pan. Add the noodles to the pan.
- Add marinara and the ricotta mixture. Add mozzarella cheese.
- Continue to create layers with the noodles, marinara, ricotta mixture, and mozzarella.
- When you reach the final layer, sprinkle the cheddar cheese over the top.
- Cover the top of the pan with foil to prevent water from getting into the lasagna.
- Add a 1.5 cups of water to the pot. Place the trivet inside the pot. (This comes with the device).
- Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the pan to make it easier to lift out of the Instant Pot.
- Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
- Set the Instant Pot on manual, 20 minutes. After the Instant Pot alerts that 20 minutes have passed, allow the steam to settle without quick release for 10 minutes.
- Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature.
- I used a jar of peanut butter to assist with removing the lasagna from the baking pan. I placed the pan on top of the jar and then pressed down on the sides of the pan to remove.
Nutrition
Calories: 496kcal