Instant Pot Lasagna Recipe – Spinach, Mushroom & Ricotta Bake

Last Updated on 4 months by Neha Deshmukh

Instant Pot Lasagna Recipe – Spinach, Mushroom & Ricotta Bake

Hey everyone! If you’re anything like me, you love a good lasagna. But let’s be real, sometimes the thought of all those layers and the long bake time can be a little daunting. That’s where this Instant Pot lasagna comes in! It’s all the comforting goodness of a classic lasagna, but ready in a fraction of the time. I first made this when I was craving lasagna on a weeknight and just didn’t have the hours to spare. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This Instant Pot lasagna is a game-changer. It’s incredibly flavorful, packed with spinach, mushrooms, and a creamy ricotta filling. Plus, it’s surprisingly easy to make, even for a weeknight meal. The Instant Pot does all the heavy lifting, resulting in a perfectly cooked, bubbly lasagna without the fuss. Seriously, who doesn’t love that?

Ingredients

Here’s what you’ll need to make this delicious Instant Pot lasagna:

• 1 tablespoon olive oil (about 15ml)
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 8 oz white mushrooms, sliced (about 225g)
• 3 cups frozen chopped spinach, thawed and squeezed dry (about 420g)
• 1 teaspoon red pepper flakes
• 9 no-boil oven-ready lasagna sheets
• 1.5 cup marinara sauce (about 360ml)
• 1.5 cup part-skim mozzarella cheese, shredded (about 170g)
• 0.5 cup parmesan cheese, grated (about 60g)
• 1 cup low-fat ricotta cheese (about 240g)

Ingredient Notes

Let’s talk ingredients for a sec! Using no-boil lasagna sheets is key here. They save so much time and work perfectly in the Instant Pot. I prefer using part-skim ricotta, but you can definitely use whole milk ricotta for an even richer flavor.

And speaking of flavor, don’t underestimate a good marinara sauce! While store-bought works great, if you have the time, homemade marinara sauce really elevates this dish. I have a fantastic recipe on the site if you’re interested! Finally, make sure you squeeze out all the excess water from the spinach. Nobody likes a watery lasagna!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to sauté mode. Heat the olive oil, then add the chopped onion and minced garlic. Cook, covered, for about 2 minutes, until softened.
2. Add the sliced mushrooms, spinach, and red pepper flakes. Cook for another 2 minutes, stirring occasionally. Drain any excess liquid and set the veggie mixture aside – we’ll need it later!
3. In a bowl, mix together the ricotta cheese, ½ cup of the parmesan cheese, and 1 cup of the mozzarella cheese. This is going to be our creamy, cheesy layer.
4. Now for the layering! Place 3 broken lasagna sheets in a 7” cake pan. Spread ½ cup of marinara sauce over the pasta, followed by half of the veggie mixture, and then half of the cheese mixture.
5. Repeat the layers: pasta sheets, sauce, veggies, and cheese.
6. Top with the final pasta sheets, the remaining marinara sauce, the remaining mozzarella cheese, and the remaining parmesan cheese.
7. Cover the cake pan tightly with foil. Add 1 cup of water to the Instant Pot, place a trivet inside, and carefully place the lasagna on top of the trivet.
8. Pressure cook on high for 20 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
9. Let the lasagna cool for about 5 minutes before removing it from the pan. If you want a crispy top, you can broil it for a few minutes – keep a close eye on it so it doesn’t burn!

Expert Tips

• Don’t overfill the cake pan! You want to leave some room for the sauce to bubble.
• Make sure the foil is sealed tightly. This prevents water from getting into the lasagna.
• Natural pressure release is important. It helps the lasagna set properly.
• If you don’t have a 7” cake pan, an 8” square pan will also work, but you might need to break the lasagna sheets a bit more.

Variations

• Vegan Adaptation: Swap the ricotta and mozzarella for vegan alternatives. Use a plant-based parmesan and ensure your marinara sauce is vegan-friendly. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Simply use gluten-free lasagna sheets! There are some great options available now.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of red pepper flakes or omit them altogether. Or, if you like things really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: This lasagna is perfect for Italian-American celebrations like Christmas Eve or a family pasta night.

Serving Suggestions

This lasagna is fantastic on its own, but it’s even better with a side salad and some crusty bread for soaking up all that delicious sauce. A simple green salad with a balsamic vinaigrette is my go-to.

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil.

FAQs

What type of lasagna sheets work best in this Instant Pot recipe?

Definitely no-boil lasagna sheets! They’re the easiest and most reliable option.

Can I assemble the lasagna ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance and store it, covered, in the refrigerator. Just add a few minutes to the cooking time.

Is it possible to freeze leftover lasagna?

Absolutely! It freezes beautifully.

What can I substitute for ricotta cheese?

If you can’t find ricotta, you can use cottage cheese (drained well) or even a blend of cream cheese and sour cream.

How do I prevent the lasagna from being watery?

Make sure to squeeze out all the excess water from the spinach and don’t overdo it with the sauce. Also, a good natural pressure release helps!