Try this Spinach Mushroom Lasagna recipe
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 4 cloves (minced)
- 8 ounces white mushrooms (diced about 2 cups )
- 3 cups frozen chopped spinach
- 1 teapsoon red pepper flakes (optional)
- 9 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
- Carbohydrate 8.0868 g
- Cholesterol 19.065 mg
- Fat 6.37530000036184 g
- Fiber 3.39300011157989 g
- Protein 11.25195 g
- Saturated Fat 3.19458000004996 g
- Serving Size 1 1 serving (241g)
- Sodium 163.471875000007 mg
- Sugar 4.6937998884201 g
- Trans Fat 0.797373750009799 g
- Calories 126 calories
Step-by-step
- 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!
Making a layered pasta dish typically requires heating a full-size oven and monitoring multiple pots, but utilizing an electric pressure cooker changes that thermal requirement entirely. Fitting a lasagna into a multicooker demands a secondary vessel, specifically a 7-inch cake push pan or a similarly sized foil container that sits securely on a metal trivet above one cup of water. Frozen chopped spinach contains significant moisture that must be squeezed out thoroughly after the initial two-minute sauté phase, or the resulting sauce will dilute the ricotta and mozzarella layers. White mushrooms release additional liquid as they cook alongside onions and four minced garlic cloves, so draining these vegetables before assembly protects the structural integrity of the noodles. Breaking dried pasta sheets into smaller pieces allows them to fit inside the restricted diameter of the cake pan without overlapping excessively. Combining part-skim mozzarella and parmesan directly with low-fat ricotta creates a stable dairy filling that holds its shape under pressure without breaking down completely. Sealing the cake pan tightly with aluminum foil prevents condensation from dripping directly onto the top cheese layer during the twenty-minute high-pressure cooking cycle. Allowing a ten-minute natural pressure release lets the starches in the pasta finish setting before the lid is removed.
