spinach mushroom lasagna

Step 1

Set Instant Pot to saute mode and heat oil. Add onions and garlic, mix well and cook covered with a glass lid for 2 minutes.

Step 2

Add mushrooms, spinach and red pepper flakes. Cook for another 2 minutes.

Step 3

Take out the sautéed vegetables, draining excess liquids. Keep aside.

Step 4

Quick rinse the Instant Pot insert and dry well both inside and outside.

Step 5

Mix ricotta cheese, ¼ cup of parmesan and 1 cup of mozzarella cheese and keep aside.

Step 6

Add 1 cup of water to the Instant Pot insert. Use the 7” fat daddios cake push pan or similar cake pan.

Step 7

Break 3 pasta sheets and arrange them evenly in the cake pan. Spread ½ cup of pasta sauce over it. Spread half of the spinach-mushroom mixture over the sauce. Spread half of the mixed cheese evenly.

Step 8

Repeat the above starting with pasta, sauce, veggies and cheese.

Step 9

Layer the remaining 3 pasta sheets and tomato sauce. Sprinkle ½ cup of mozzarella and remaining parmesan cheese on top.

Step 10

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.

Step 11

Pressure Cook for 20 mins followed by 10 minutes Natural Pressure Release. Open Instant Pot and enjoy.