Spinach Mushroom Lasagna – Instant Pot

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A new cooking technique for the good-old lasagna? This spinach mushroom lasagna is layered with spinach, mushrooms, garlic and cheeses and then pressure cooked in the Instant Pot! Soft-cooked noodles with the goodness of sautéed vegetables, cheese and spices makes it a delicious and filling meal. 

spinach mushroom lasagna

This spinach mushroom lasagna was on our repeat recipe past summer. Not having to heat-up the house with the oven was a big bonus.  But now that we are in the cooler weather, this still remains to be our go-to lasagna recipe. It is hassle-free with the no-boil lasagna noodles and cooked to perfection in the Instant Pot. A great make ahead dish that can be warmed up in the Instant Pot or oven.

We start with sautéing onions, garlic, frozen chopped spinach and mushrooms in the Instant Pot. Discard any excess liquids, and reserve the veggies.

spinach mushroom lasagna

 

Next, mix up the cheese, we loves ricotta, mozzarella and parmesan. We always skip egg but feel-free to add one to the cheeses. A jar of marinara sauce and no-boil lasagna sheets.

spinach mushroom lasagna

 

A 7″ cake push pan works great for this recipe but feel free to use a pyrex bowl or a spring foam pan.

You are ready to assemble the spinach mushroom lasagna:
  1. Start with 3 sheets for the first layer broken into 3-4 pieces. Line up the broken lasagna sheets in the circular pan
  2. Spread  half a cup of marinara sauce over the noodles
  3. Spread half of the sautéed veggies
  4. Spread half of the cheese mix

Repeat the above steps one more time and you are ready for the final top layer! Spread the remaining 3 lasagna sheets, tomato sauce and the reserved mozzarella and parmesan cheese. Thats all! Cover the pan with an aluminum foil so the water from the Instant Pot does not get in the lasagna pan. Place the pan on the trivet.

Add one cup of water to the Instant Pot insert. Place the trivet carefully in the Instant Pot. Set the Instant Pot to manual/pressure cook (hi) for 20 minutes. Allow the pressure to release naturally and you are ready to enjoy the lasagna!

Note: You can also broil the pasta for the crispy top, but we have not once had patience to do this step!

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4.45 from 9 votes
spinach mushroom lasagna
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spinach mushroom lasagna
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 590 kcal
Author: Archana
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 8 oz white mushrooms diced, about 2 cups
  • 3 cups frozen chopped spinach
  • 1 teaspoon red pepper flakes optional
  • 9 no-boil oven ready lasagna sheets
  • 1-½ cup marinara sauce
  • 1-½ cup part-skim mozzarella cheese divided
  • ½ cup parmesan cheese divided
  • 1 cup low fat ricotta cheese
Instructions
  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, ¼ 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” fat daddios cake push pan or similar cake pan.
  7. Break 3 pasta sheets and arrange them evenly in the cake pan. Spread ½ 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 ½ 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!

Nutrition Facts
spinach mushroom lasagna
Amount Per Serving
Calories 590 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 54mg 18%
Sodium 1121mg 47%
Potassium 1215mg 35%
Total Carbohydrates 67g 22%
Dietary Fiber 8g 32%
Sugars 9g
Protein 37g 74%
Vitamin A 296%
Vitamin C 20.6%
Calcium 83.2%
Iron 27.3%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Spinach Mushroom Lasagna – Instant Pot

  1. Archana, I liked this lasagna recipe because it serves 4 and uses oven-ready/no boil pasta.
    For the veggie filling-using frozen chopped spinach makes it easy. Also I suggest using Trader Joe’s frozen mushroom medley and throw in frozen corn and frozen spiralized carrots for color.
    What was challenging in this recipe was trying to fit rectangular pasta sheets in a round container. In this case a video would have definitely helped. I agree though layering the pasta sheets was clumsy and not quite perfect -in the cooked end result no one could tell.
    Yes making this dish in the instapot is really no sweat if you are cooking for 4!
    I wonder if “whole grain/whole wheat” oven ready/no boil lasagna sheets are available in the stores? That would make it even more nutritious.

    1. Thank you Kalyani! Great idea to use TJ’s frozen mushroom medley and other veggies. I struggled fitting the long pasta sheets in a circular pan too. Hopefully they will make round pasta sheets!

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