Imagine diving into a mouthwatering lasagna that's bursting with flavor, packed with nutritious spinach and earthy mushrooms, and ready in under an hour - without hours of traditional baking! This Spinach Mushroom Lasagna isn't just another pasta dish; it's a game-changing recipe that will revolutionize your weeknight dinner routine. Using the magic of an Instant Pot, we've transformed a classic Italian favorite into a quick, easy, and absolutely irresistible meal that will have your family begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Gather 9 lasagna noodles, 2 cups of fresh spinach, 1 cup of sliced mushrooms, 2 cups of ricotta cheese, 2 cups of marinara sauce, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil. Once boiling, add the lasagna noodles and cook them according to the package instructions until al dente. Drain the noodles and set them aside.
- In a mixing bowl, combine the ricotta cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined. This will be your cheese filling.
- Set your Instant Pot to the sauté function. Add a small amount of oil and sauté the sliced mushrooms for about 3-4 minutes until they are tender. Add the fresh spinach and cook for an additional 2 minutes until wilted. Turn off the sauté function and remove the mixture from the pot.
- In the bottom of the Instant Pot, spread a thin layer of marinara sauce to prevent sticking. Then, layer 3 lasagna noodles on top of the sauce.
- Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed spinach and mushroom mixture. Then, add a third of the mozzarella cheese and a third of the marinara sauce.
- Repeat the layering process: place another 3 lasagna noodles on top, followed by the remaining ricotta cheese mixture, the remaining spinach and mushroom mixture, another third of the marinara sauce, and half of the remaining mozzarella cheese.
- Finally, place the last 3 lasagna noodles on top. Pour the remaining marinara sauce over the noodles and sprinkle the rest of the mozzarella cheese and the grated Parmesan cheese on top.
- Add 1 cup of water to the Instant Pot to create steam. Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and let the lasagna sit for about 5 minutes before serving. This will help it set and make it easier to cut.
- Serve the spinach mushroom lasagna warm, garnished with additional Parmesan cheese if desired. Enjoy your delicious Italian meal!
Tips
- Noodle Preparation: Don't fully cook your lasagna noodles beforehand. They'll cook perfectly in the Instant Pot and absorb the delicious sauce.
- Layer Carefully: Ensure even layers for consistent cooking and maximum flavor distribution. The key is to create compact, uniform layers.
- Liquid is Essential: Always add the recommended water to create steam and prevent burning.
- Natural Pressure Release: Allow the lasagna to rest and set by doing a natural pressure release for 10 minutes.
- Cheese Tip: Use freshly grated cheese for better melting and more authentic flavor.
- Make Ahead Friendly: This lasagna can be assembled in advance and refrigerated before cooking, making meal prep a breeze.
- Vegetarian Variations: Feel free to add more vegetables like zucchini or bell peppers for extra nutrition.
Nutrition Facts
Calories: 265kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 9g
Cholesterol: 50mg
