Working from home allows me to create more labor-intensive meals like lasagna. However, I generally need to be able to fix it and forget it so I can get back to work. It’d be really embarrassing to be recording an episode of the podcast and have the oven timer go off! This recipe doesn’t need a springform pan, which I own, but I’m guessing not all of you do.
- 1 LB lean ground turkey
- 11 oz, 12 sheets of lasagna noodles
- 2, 14 oz cans tomato sauce, low sodium
- 3 cups of kale or spinach, chopped
- 2 cups of water
- 1 TBS oil of choice
- 1 TBS of Italian seasoning
- 1 TBS of garlic powder
- 1 TSP salt
- Ground black pepper to taste
- 4 oz or 1 cup mozzarella or cheddar cheese, shredded
- Parmesan cheese, optional
- Parsley for garnish
On Insta pot, press saute and wait until the display says hot. Swirl oil to coat and add the ground turkey. Start breaking it into pieces with a spatula.
Add the Italian seasoning, garlic powder, salt, and pepper. Keep cooking until brown or about 5 minutes, constantly breaking the meat into small pieces and stirring.
Press cancel and remove half the ground turkey into a bowl. Next layer the lasagna.
Layer #1 – add water and break 4 noodles in half and lay on top.
Layer #2 – add half the kale or spinach and break 4 noodles and lay on top.
Layer #3 – add ground turkey from the bowl, remaining half of kale or spinach, and pour 1 can of tomato sauce on top.
Layer #4 – Break 4 noodles in half and lay on top. Then pour the remaining can of tomato sauce on top.
Pressure cook on high pressure for 7 minutes. Let the pressure come down naturally for 10 minutes then vent.
When you open the lid, lasagna will be like a casserole, a bit saucy. It should not be like soup. The longer the lasagna sits, the more it will be like lasagna as the noodles absorbs the liquids and settles.
Sprinkle the cheese on top, cover, and let the lasagna sit for 5 minutes or until cheese has melted. Do not cook with the cheese. Instant Pots stay warm for a while, especially if you have the keep warm cycle. To reheat, add 1/4 of a cup of water and press pressure cook for 1 minute or use a steam setting.
You can make this vegetarian by using tofu or cooked white beans.
Most of us are used to making lasagna with a Ricotta cheese and egg mixture. If you prefer this option, mix both and layer on top of the meat.