Spinach Mushroom Lasagna Recipe – Instant Pot & Easy Layers

Last Updated on 4 months by Neha Deshmukh

Spinach Mushroom Lasagna Recipe – Instant Pot & Easy Layers

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 Spinach Mushroom Lasagna comes in! It’s all the comforting goodness of a classic lasagna, but way easier and faster to make. I first made this when I was craving comfort food but short on time, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s lasagna (though, with all due respect to grandmas!). It’s perfect for a weeknight meal, a potluck, or anytime you need a hearty, satisfying dish. Here’s what makes it special:

• Instant Pot Magic: Seriously, the Instant Pot cuts down on cooking time so much.
• Easy Layers: We’re using no-boil lasagna noodles, which are a total game-changer.
• Veggie Packed: Loads of spinach and mushrooms make this a surprisingly healthy (and delicious!) meal.
• Flavorful Filling: The ricotta and parmesan blend with Italian herbs creates a creamy, savory filling.

Ingredients

Here’s what you’ll need to make this dreamy lasagna:

• 1 tablespoon oil
• 1 medium red onion, chopped
• 4-5 garlic cloves, minced
• 8 oz white mushrooms, diced (about 225 grams)
• 300 grams spinach
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, grated (about 50 grams)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes (or more, to taste!)
• 7 no-boil lasagna noodles
• 1 cup marinara sauce (about 240ml)
• 1.5 cups shredded mozzarella cheese (about 170 grams)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• No-Boil Noodles are Key: Seriously, don’t skip these! They save so much time and effort.
• Marinara Sauce Variations: Feel free to use your favorite marinara. A chunky, rustic sauce works beautifully, or you can even use a spicy arrabbiata for a kick.
• Italian Herb Blend: Oregano and rosemary are a classic combo, but you can add a pinch of basil or thyme too. I sometimes throw in a little Italian seasoning blend for extra flavor.
• Spinach Power: Fresh spinach wilts down a lot, so don’t be shy with the 300 grams!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan on medium heat. Add the chopped onion and garlic and cook for about 2 minutes, until softened and fragrant.
2. Add the diced mushrooms and cook for 4-5 minutes, until they’re browned and have released their moisture.
3. Stir in the spinach and cook for another 3 minutes, until it’s wilted and any excess water has evaporated. This is important to prevent a watery lasagna!
4. Transfer the mushroom-spinach mixture to a bowl. Mix in the ricotta, parmesan, oregano, rosemary, salt, pepper, and chili flakes. Give it a good stir to combine everything.
5. Grease a 7-inch springform pan. Now, let’s start layering! Begin with a layer of broken lasagna noodles, followed by a spoonful of marinara sauce, then a generous layer of the spinach-mushroom mixture, and finally, a sprinkle of mozzarella.
6. Repeat the layers twice more – noodles, sauce, spinach mixture, mozzarella.
7. Top with a final layer of marinara sauce and the remaining 1/2 cup of mozzarella. Cover the pan tightly with foil.
8. Pour 1 cup (240ml) of water into the Instant Pot. Place the trivet inside, and carefully lower the lasagna pan into the Instant Pot using a foil sling.
9. Pressure cook on high for 22 minutes. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
10. Carefully remove the pan from the Instant Pot. If you want a golden-brown, bubbly top, you can broil it in the oven for 2-3 minutes. Watch it closely so it doesn’t burn!
11. Let the lasagna rest for 10 minutes before garnishing with fresh herbs (like parsley or basil) and serving.

Expert Tips

• Don’t Overfill: Be careful not to overfill the Instant Pot. You need space for the pressure to build.
• Natural Pressure Release: Allowing a natural pressure release is crucial for a perfectly cooked lasagna.
• Resting Time: The 10-minute rest allows the lasagna to set and makes it easier to slice.

Variations

• Vegan Adaptation: Swap the ricotta for a vegan ricotta alternative, use a vegan mozzarella, and ensure your marinara sauce is vegan-friendly. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Simply use gluten-free lasagna noodles. They work just as well!
• Spice Level Adjustment: If you’re not a fan of heat, reduce or omit the chili flakes. Or, if you like things spicy, add a pinch of cayenne pepper.
• Festival Adaptation: This lasagna is a hit at Italian-American Christmas and Easter gatherings. My family always requests it!

Serving Suggestions

This lasagna is a meal in itself, but here are a few ideas for sides:

• A simple green salad with a vinaigrette dressing.
• Garlic bread for soaking up all that delicious sauce.
• Roasted vegetables like broccoli or asparagus.

Storage Instructions

• Leftovers: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
• Freezing: Lasagna freezes beautifully! Wrap individual slices or the whole lasagna tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months.

FAQs

What type of marinara sauce works best in this lasagna?

Any marinara you love! A good quality store-bought sauce is fine, or you can make your own.

Can I assemble the lasagna ahead of time?

Yes! You can assemble the lasagna up to 24 hours in advance. Just cover it tightly and refrigerate it. You may need to add a few extra minutes to the cooking time.

Is it possible to make this lasagna without an Instant Pot?

Absolutely! You can bake it in a conventional oven at 375°F (190°C) for about 45-50 minutes, or until bubbly and golden brown.

What can I substitute for ricotta cheese?

Cottage cheese, blended until smooth, is a good substitute for ricotta.

How do I prevent the lasagna from becoming watery?

Make sure to cook the spinach thoroughly to remove excess moisture, and don’t overdo the sauce. Also, letting it rest after cooking helps it set.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!