Spinach Mushroom Lasagna
Servings Prep Time
4 servings 10 minutes
Cook Time
Servings Prep Time
4 servings 10 minutes
Cook Time
  • 1tablespoon olive oil
  • 1medium oniondiced
  • 4 garlic clovesminced
  • 8ounces white mushroomsdiced, about 2 cups
  • 3cups frozen chopped spinach
  • 1teapsoon red pepper flakesoptional
  • 9 no-boil oven ready lasagna sheets
  • 1-1/2cup marinara sauce
  • 1-1/2cup part-skim mozzarella cheesedivided
  • 1/2cup Parmesan cheesedivided
  • 1cup low fat ricotta cheese
  1. Set Instant Pot to saute(more) mode. Add oil, onions and garlic. Mix well and cook covered with a glass lid for 2 mins.
  2. Add mushrooms, spinach and red pepper flakes. Cook for another 2 mins.
  3. Take out the sauted vegetables , draining excess liquids. Keep aside.
  4. Quick rinse the Instant Pot insert and dry well both inside and outside.
  5. Mix ricotta cheese, 1/4 cup of parmesan and 1 cup of mozzarella cheese and keep aside.
  6. Add 1 cup of water to the Instant Pot insert. Use the 7 inch fat daddios cake push pan or similar cake pan.
  7. 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.
  8. Repeat the above starting with pasta, sauce, veggies and cheese.
  9. Layer the remaining 3 pasta sheets and tomato sauce. Sprinkle 1/2 cup of mozzarella and remaining Parmesan cheese on top.
  10. 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.
  11. Cook on Manual(Hi) for 20 mins followed by 10 mins NPR.
  12. 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!