Slow Cook - Spinach and Goat Cheese Lasagna
By :Time Inc.
Print Recipe
From Time Inc's "Instant Pot Weekday Meals"
Votes: 5
Rating: 5
Rate this recipe!
Cuisine Italian
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Slow Cook
Main Ingredient Cheese, Noodles, Spinach
Prep Time 15 minutes
Cook Time 2 hours
Servings
6 servings
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 3/4 cups onion chopped
  • 1 cup Zucchini diced
  • 1/2 cup carrot shredded
  • 2 cloves garlic chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 28 ounce tomatoes crushed, undrained, 1 can
  • Cooking Spray
  • 1 cup basil fresh, chopped
  • 3/4 cup part-skim ricotta cheese
  • 20 ounces spinach frozen and chopped, thawed, drained, and squeezed dry
  • 2 ounces goats cheese roughly 1/4-cup
  • 8 gluten free lasagna noodles
  • 1 ounce Parmesan cheese shredded fresh, about 1/4-cup
  • basil leaves optional
Cuisine Italian
Difficulty Easy
Browse Category Vegan & Vegetarian
Cooking Technique Slow Cook
Main Ingredient Cheese, Noodles, Spinach
Prep Time 15 minutes
Cook Time 2 hours
Servings
6 servings
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 3/4 cups onion chopped
  • 1 cup Zucchini diced
  • 1/2 cup carrot shredded
  • 2 cloves garlic chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 28 ounce tomatoes crushed, undrained, 1 can
  • Cooking Spray
  • 1 cup basil fresh, chopped
  • 3/4 cup part-skim ricotta cheese
  • 20 ounces spinach frozen and chopped, thawed, drained, and squeezed dry
  • 2 ounces goats cheese roughly 1/4-cup
  • 8 gluten free lasagna noodles
  • 1 ounce Parmesan cheese shredded fresh, about 1/4-cup
  • basil leaves optional
Votes: 5
Rating: 5
Rate this recipe!
Instructions
  1. Heat a 4-quart saucepan over medium heat. Add oil to the pan; swirl to coat.
  2. Add onion, zucchini, and carrot; cook, stirring constantly for 5 minutes.
  3. Add garlic; cook, stirring constantly for 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
  4. Coat the inner pot Instant Pot with cooking spray.
  5. Combine basil, ricotta, spinach and goat cheese in a medium bowl.
  6. Spread 1/2 cup spinach mixture in the cooker, Arrange 1/3 of the lasagna noodles over spinach mixture in the pot, breaking noodles as necessary to fit in the pot; top with half of the remaining spinach mixture and 1 cup tomato mixture. Repeat procedure once, ending with noodles.
  7. Pour the remaining tomato mixture over noodles, being careful to cover noodles completely.
  8. Close and lock the lid of the Instant Pot. Turn the steam release handle to "Venting" position. Press Slow Cook function and adjust to select "less" mode. Adjust time to 2 hours cooking.
  9. When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.
1 reply
  1. EveGrace
    EveGrace says:

    Absolutely delicious. Takes a bit of prep time to prepare all the veggies but i love that I’m able to saute and slow cook everything in my instapot. I even prepared it a day in advance and covered it in the fridge until i was ready to cook it

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