Spinach and Herb Lasagna
By :Sara Quessenberry and Kate Merker
Print Recipe
Photo by: Evi Abeler
Votes: 28
Rating: 4.32
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Noodles, Tomato Sauce
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4-6 servings
Ingredients
  • 1 egg large
  • 1/2 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground
  • 1 pound ricotta cheese
  • 1/4 cup Pecorino cheese grated
  • 8 ounces mozzarella cheese fresh, coarsely shredded
  • 2 cups baby spinach chopped
  • 1/4 cup flat-leaf parsley fresh, chopped
  • 1/4 cup basil fresh, chopped
  • 2 1/2 cups marinara sauce
  • 8 lasagna noodles no-boil type
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Noodles, Tomato Sauce
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4-6 servings
Ingredients
  • 1 egg large
  • 1/2 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground
  • 1 pound ricotta cheese
  • 1/4 cup Pecorino cheese grated
  • 8 ounces mozzarella cheese fresh, coarsely shredded
  • 2 cups baby spinach chopped
  • 1/4 cup flat-leaf parsley fresh, chopped
  • 1/4 cup basil fresh, chopped
  • 2 1/2 cups marinara sauce
  • 8 lasagna noodles no-boil type
Votes: 28
Rating: 4.32
Rate this recipe!
Instructions
  1. Insert the steam rack into the Instant Pot and add 1 1⁄2 cups water. In a medium bowl, beat the egg with the salt and pepper. Add the ricotta, Pecorino, and 1⁄2 cup of the mozzarella, and mix to combine. Fold in the spinach, parsley, and basil.
  2. Spread 1⁄2 cup of the marinara on the bottom of a deep 8 inch round soufflé or casserole dish. Top with 2 noodles, breaking them to fit as necessary, then spread 1⁄2 cup of the marinara over the top. Dollop with one-third of the ricotta mixture and sprinkle with one-quarter of the remaining mozzarella.
  3. Cover the dish with aluminum foil. Using another piece of foil, make a “sling” measuring about 3 inches x 20 inches. Use it to lower the pan into the pot.
  4. Lock the lid. Press [Manual] and cook on high pressure for 10 minutes. Use the “Natural Release” method for 15 minutes, then vent any remaining steam and open the lid. Lift the lasagna from the pot and discard the foil.
  5. If desired, preheat broiler and broil the lasagna until the cheese is golden brown, 2 to 3 minutes. Serve and Enjoy!
15 replies
  1. Lbatesfr
    Lbatesfr says:

    Made this recipe last night and although it tasted great, it was very watery. My tomato sauce was quite liquidy to start, so next time I will try strained diced tomatoes.

  2. Cleobug33
    Cleobug33 says:

    My whole family LOVED this, we made two and I had hoped for lunch leftovers….. No such luck! Came out perfect.

  3. Vickieb
    Vickieb says:

    I liked this recipe, although I did adapt it a bit. I cooked up aome ground bison & onion& made my marinara. I just did it in my pan because i had just done my water test & didn’t want to bother pouring out the water to do it in there. In the end, my noodles weren’t fully cooked. I had to improvise the casserole dish, so it was slightly smaller…everything was really packed in there! I think if i use that casserole dish again, I’ll add more time. The flavor was excellent!!

  4. Carriemills
    Carriemills says:

    Made this last night for the family and it was delicious! I had read through all the comments and made sure my marinara sauce wasn’t watery. I used the recipe from Americas test kitchen for basic red sauce – it worked well. Everyone liked it – will definitely make it again.

  5. Shannon.henery@gmail.com
    Shannon.henery@gmail.com says:

    This recipe makes more of a creamy lasagna soup. Delicious, but very liquid. Best served in a bowl with a spoon.

  6. Kadams81
    Kadams81 says:

    I would rate this as very good- not quite excellent. The America’s Test Kitchen marinara sauce + the fresh basil really made this recipe.

  7. Ndeeves
    Ndeeves says:

    Taste was amazing.
    Consistency was soupy.
    Ciok time was off by a light year.

    After the recomended time internal temp was 85F.
    Put it in again and temp was a whopping 93F.
    After the third cycle we were at 114F.
    Tired if waiting sonwe ate it warm.

    Not making it again.

  8. JulieRhea
    JulieRhea says:

    Good flavor but horrible consistency. Pasta was not cooked and the rest was really runny. Probably needs to cook longer.

  9. D2motivate
    D2motivate says:

    Very good

    I used a thick marinara sauce and broiled it for 5 minutes once done.

    It was easy to make

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