Name: Spinach Mushroom Lasagna
Prep time: 10 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 4 garlic cloves (minced); 8 ounces white mushrooms (diced, about 2 cups ); 3 cups frozen chopped spinach; 1 teapsoon red pepper flakes (optional); 9 no-boil oven ready lasagna sheets; 1-1/2 cup marinara sauce; 1-1/2 cup part-skim mozzarella cheese (divided); 1/2 cup Parmesan cheese (divided ); 1 cup low fat ricotta cheese

Spinach Mushroom Lasagna

By :Archana Mundhe

Course

Main Course

Cuisine

Italian

Difficulty

Medium

Browse Category

Rice & Pastas

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cheese, Mushrooms, Pasta, Spinach

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

1 tablespoon olive oil
1 medium onion diced
4 garlic cloves minced
8 ounces white mushrooms diced, about 2 cups
3 cups frozen chopped spinach
1 teapsoon red pepper flakes optional
9 no-boil oven ready lasagna sheets
1-1/2 cup marinara sauce
1-1/2 cup part-skim mozzarella cheese divided
1/2 cup Parmesan cheese divided
1 cup low fat ricotta cheese

Course

Main Course

Cuisine

Italian

Difficulty

Medium

Browse Category

Rice & Pastas

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cheese, Mushrooms, Pasta, Spinach

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4 servings

Ingredients

1 tablespoon olive oil
1 medium onion diced
4 garlic cloves minced
8 ounces white mushrooms diced, about 2 cups
3 cups frozen chopped spinach
1 teapsoon red pepper flakes optional
9 no-boil oven ready lasagna sheets
1-1/2 cup marinara sauce
1-1/2 cup part-skim mozzarella cheese divided
1/2 cup Parmesan cheese divided
1 cup low fat ricotta cheese

Instructions

Set Instant Pot to saute(more) mode. Add oil, onions and garlic. Mix well and cook covered with a glass lid for 2 mins.
Add mushrooms, spinach and red pepper flakes. Cook for another 2 mins.
Take out the sauted vegetables , draining excess liquids. Keep aside.
Quick rinse the Instant Pot insert and dry well both inside and outside.
Mix ricotta cheese, 1/4 cup of parmesan and 1 cup of mozzarella cheese and keep aside.
Add 1 cup of water to the Instant Pot insert. Use the 7 inch fat daddios cake push pan or similar cake pan.
Break 3 pasta sheets and arrange them evenly in the cake pan. Spread 1/2 cup of pasta sauce over it. Spread half of the spinach-mushroom mixture over the sauce. Spread half of the mixed cheese evenly.
Repeat the above starting with pasta, sauce, veggies and cheese.
Layer the remaining 3 pasta sheets and tomato sauce. Sprinkle 1/2 cup of mozzarella and remaining Parmesan cheese on top.
Cover the cake pan with aluminum foil. Put the cake pan on the trivet and carefully place the trivet inside the Instant Pot. Close Instant Pot with pressure valve to sealing.
Cook on Manual(Hi) for 20 mins followed by 10 mins NPR.
Open Instant Pot and enjoy!

Recipe Notes

We prefer to use low fat ricotta and mozzarella cheese and skip egg. Feel free to use your favorite cheeses, more or less and add egg if you like. Broil the lasagna for a couple of minutes to get crispy top if you like. The lasagna will be delicious either ways!

http://ministryofcurry.com/

Archana Mundhe

Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.