Step 1

Heat oil in a pan on medium heat. You can also do this step on the saute mode in your Instant Pot. Once the oil is hot, add the onion and garlic.

Step 2

Cook for 2 minutes until softened , then add the mushrooms. Cook for 4-5 minutes until mushrooms turn brown and release all their moisture.

Step 3

Then add the chopped spinach and mix. Cook for around 3 more minutes until all moisture dries out.

Step 4

Transfer the mixture to a large bowl. Add ricotta cheese, parmesan, dried oregano, dried rosemary, salt, pepper and red chili flakes (optional).

Step 5

Mix until well combined. The veggie mixture is now ready.

Step 6

Lightly grease a 7-inch springform pan with oil. Divide the mushroom spinach mixture equally into 3 parts.

Step 7

Start by layering the bottom of the pan with few of the noodles. You will need to break the noodles to fit them into the pan. Then apply a layer of marinara sauce.

Step 8

Top with one portion of the spinach mushroom mixture and then 1/2 cup mozzarella cheese.

Step 9

Repeat with another layer of noodles> sauce > spinach mushroom mixture> cheese.

Step 10

Then repeat one more layer of noodles> sauce> spinach mushroom mixture and end with a thick layer of sauce.

Step 11

Finally top the lasagna with 1/2 cup of  mozzarella cheese. You can use 3/4 cup of mozzarella on top if you like it extra cheesy. Cover pan with a foil so that no condensation falls into the lasagna when it pressure cooks.

Step 12

Place 1 cup water in inner steel pot of the Instant Pot. Place a trivet inside the instant pot and then lift the pan using a sling (made my folding a long piece of aluminium foil length wise) and place it inside the pot. Close the lid.

Step 13

Press the manual or pressure cook button and cook on high pressure for 22 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

Step 14

Lift the lasagna carefully from the pot using the sling. Remove the foil from top, be careful of not letting any water fall into the lasagna pan.

Step 15

Let it sit for 10 minutes before serving. At this point, I like to broil my lasagna for 2-3 minutes for the cheese to brown. It's optional and you may skip it.

Step 16

Garnish the spinach mushroom lasagna with fresh rosemary/basil and enjoy.