Lazy Instant Pot Lasagna without a springform pan in 30 mins. Uncooked pasta, meat and sauce cook in one pot in a pressure cooker and make the best, easy and healthy lasagna. I don’t think I will make traditional lasagna until kids grow up.
Author:Olena of ifoodreal.com
Prep Time:3 minutes
Cook Time:20 minutes
Total Time:23 minutes
Yield:8 servings 1x
1 lb lean ground turkey
11 oz (12 sheets) lasagna noodles
2 x 14 oz cans tomato sauce, low sodium
3 cups kale or spinach, chopped
2 cups water
1 tbsp avocado oil
1 tbsp Italian seasoning
1 tbsp garlic powder
1 tsp salt
Ground black pepper, to taste
4 oz (1 cup) mozzarella or cheddar cheese, shredded
Parmesan cheese, optional
Parsley, for garnish
On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Start breaking into pieces with spatula.
Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
Press Cancel and remove half of ground turkey into a bowl. Time to layer lasagna.
Layer #1: Add water and break 4 noodles in half and lay on top.
Layer #2: Add half of kale and break 4 noodles in half and lay on top.
Layer #3: Add ground turkey from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.
Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.
Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.
When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.
Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.
Store: Refrigerate in an airtight container for up to 3 days. Freeze leftovers for up to 3 months.
You can use ground chicken, beef, pork or venison.
Instead of Italian seasoning I use 1 tsp basil +1 tsp oregano + 1 tsp thyme
I used kamut (whole wheat) noodles. You can also use white or gluten free noodles. Even regular small shape pasta would work.
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