Spinach Mushroom Lasagna – Instant Pot
Oct 02, 2018, Updated Nov 15, 2022
Spinach and Mushroom Lasagna filled with spinach, mushroom, ricotta, mozzarella cheese and made in the Instant Pot!
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Make the most cheesy and delicious Spinach Mushroom Lasagna using your pressure cooker!
Layers of veggies, mozzarella cheese, sauce and one delicious vegetarian lasagna made right in the Instant Pot.
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!
It’s amazing how versatile in the Instant Pot. Speaking of which, have you guys pre-ordered my cookbook yet? It has 75 brand new Indian Vegetarian & Vegan Recipes made in the Instant Pot and it releases on 9th October! Pre-order it today and thank you for all the support!
Coming back to the versatility of the IP, when I first started using it, I used it pretty much like how I used my traditional Indian pressure cooker- just for dals and rice. But over time, I have realized that you can use it for so many things! You can wonderful desserts in it like this Berry Vanilla Cake and you can also make the most amazing lasagna in it!
Don’t believe me? Well, then you gotta try this Spinach Mushroom Lasagna made in the Instant Pot.
How to Make Lasagna In Instant Pot?
It’s super simple to make lasagna in the instant pot.
A special requirement for this recipe though is a 7-inch springform pan. Trust me, a springform pan will make your life much easier when you are trying to make lasagna in the instant pot. A 6-inch pan should also work, though I tested this recipe in a 7-inch pan only.
You also need no-boil lasagna noodles for this recipe. In the grocery store, you get regular lasagna noodles as well, so make sure you pick the no-boil ones.
Once you have everything ready, you just have to to layer the noodles, sauce, veggies and cheese in the springform pan and then cook it on high pressure. It can’t get simpler than that?!
This Spinach Mushroom Lasagna
✓ is loaded with cheesy goodness and veggies
✓ makes a great main vegetarian main dish
✓ is wonderfully flavored
✓ made all in the Instant Pot!
To start with the spinach mushroom lasagna, I first cook the veggies in little oil before layering them. I do this step in a small pan but you can always use the saute button and do this in the Instant Pot itself.
Sauteing the veggies gives them so much flavor and I highly recommend it. Mushrooms and spinach release a lot of water so it’s important to cook these veggies for few minutes until all the moisture dries out.
Once the veggies are done, you mix them with ricotta cheese, add in some spices to flavor it up and then layer the lasagna and cook it on high pressure in your Instant Pot.
I have not used egg in this recipe, it all came together pretty nicely without the egg too. But, if you want you can definitely use 1 large egg here along with ricotta cheese.
I have used quite a bit of cheese in this recipe (compared to my standards at least!) but if you feel it’s less add more. If you think that’s a lot cheese, cut down on it. It’s totally up to you!
Want That Brown Cheese On Top?
This step is additional but if you are like me and love the browned cheese on top than it’s highly recommended!
Once the spinach mushroom lasagna is about to be done, heat your oven to broil. Once the lasagna is done, take it out of the Instant Pot and then place in the oven and broil for 2 to 3 minutes. This will melt the cheese on top!
Method
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.
2- Cook for 2 minutes until softened , then add the mushrooms.
3- Cook for 4-5 minutes until mushrooms turn brown and release all their moisture.
4- Then add the chopped spinach and mix.
5- Cook for around 3 more minutes until all moisture dries out.
6- Transfer the mixture to a large bowl. Add ricotta cheese to it.
7- Then add parmesan, dried oregano, dried rosemary, salt, pepper and red chili flakes (optional).
8- Mix until well combined. The mixture is now ready.
9- Lightly grease a 7-inch springform pan with oil. Divide the mushroom spinach mixture equally into 3 parts. 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.
10- Top with one portion of the spinach mushroom mixture and then 1/2 cup mozzarella cheese.
11 & 12 – Repeat with another layer of noodles> sauce.
13 & 14- then> spinach mushroom mixture> cheese.
15 & 16- and then repeat one more layer of noodles> sauce> spinach mushroom mixture and end with a thick layer of sauce.
17- 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.
18- 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.
19- 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.
20- 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.
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.
Garnish the spinach mushroom lasagna with fresh rosemary/basil and enjoy.
If you’ve tried Spinach Mushroom Lasagna Instant Pot Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Spinach Mushroom Lasagna
Ingredients
- 1 tablespoon oil
- 1 medium red onion chopped
- 4-5 garlic cloves
- 8 oz white mushrooms diced
- 300 grams spinach around 3 heaping cups chopped spinach
- 1 cup ricotta
- 1/2 cup parmesan I make sure to use vegetarian parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon red chili flakes optional, for heat
- 7 no-boil lasagna noodles
- 1 cup marinara sauce divided
- 1.5 cups shredded mozzarella cheese divided, adjust to taste
Instructions
- Heat oil in a pan on medium heat. Once the oil is hot, add the onion and garlic.
- Cook for 2 minutes until softened , then add the mushrooms. Cook for 4-5 minutes until mushrooms turn brown and release all their moisture. Then add the chopped spinach and mix. Cook for around 3 more minutes until all moisture dries out.
- Transfer the mixture to a large bowl. Add ricotta cheese, parmesan, dried oregano, dried rosemary, salt, pepper and red chili flakes (optional). Mix until well combined.
- Lightly grease a 7-inch springform pan with oil. Divide the mushroom spinach mixture equally into 3 parts.
- 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.
- Top with one portion of the spinach mushroom mixture and then 1/2 cup mozzarella cheese. Repeat with another layer of noodles> sauce > spinach mushroom mixture> cheese. Then repeat one more layer of noodles> sauce> spinach mushroom mixture and end with a thick layer of sauce.
- Finally top the lasagna with 1/2 cup of mozzarella cheese. Cover pan with a foil so that no condensation falls into the lasagna when it pressure cooks.
- 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.
- 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.
- 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.
- 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. Garnish the spinach mushroom lasagna with fresh rosemary/basil and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
