Spinach Lasagna Rolls
By :The I Love My Instant Pot Affordable Meals by Alieen Clark
instant pot spinach lasagna rolls, instant pot lasagna, instant pot lasagna rolls
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These delicious lasagna rolls are filled with creamy ricotta and chopped spinach. They come out perfectly moist every time, thanks to the Instant Pot®.
instant pot spinach lasagna rolls, instant pot lasagna, instant pot lasagna rolls
Votes: 5
Rating: 4.8
Rate this recipe!
Prep Time 15 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 cup Water
  • 15 oz ricotta cheese 1 container
  • 1 cup chopped spinach
  • 1/2 cup Parmesan cheese divided
  • 4 garlic cloves minced
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 cups pasta sauce divided
  • 8 lasagna noodles cooked
Prep Time 15 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 1 cup Water
  • 15 oz ricotta cheese 1 container
  • 1 cup chopped spinach
  • 1/2 cup Parmesan cheese divided
  • 4 garlic cloves minced
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 cups pasta sauce divided
  • 8 lasagna noodles cooked
instant pot spinach lasagna rolls, instant pot lasagna, instant pot lasagna rolls
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  1. Pour water into Instant Pot® and add trivet.
  2. In a large bowl, combine ricotta, spinach, 1⁄4 cup Parmesan, garlic, egg, salt, and pepper. Mix well.
  3. Spread 1/4 cup pasta sauce on bottom of ( inch) cake pan.
  4. Lay cooked lasagna noodles out flat and spread ricotta filling on top of each noodle, keeping filling inside edges of noodles. Roll each lasagna noodle up lengthwise and arrange inside cake pan.
  5. Spread remaining sauce over lasagna rolls and top with remaining Parmesan cheese. Tightly cover cake pan with foil.
  6. Create a foil sling and carefully lower cake pan into Instant Pot®.
  7. Close lid and set pressure release to Sealing.
  8. Press Manual or Pressure Cook button and adjust time to 12 minutes.
  9. When the timer beeps, quick release pressure and then unlock lid and remove it.
  10. Remove pan using foil sling and then remove foil from pan and serve.
Recipe Notes

PER SERVING CALORIES: 485 | FAT: 19g | PROTEIN: 27g | SODIUM: 936mg FIBER: 4g | CARBOHYDRATES: 51g | SUGAR: 4g

12 replies
  1. Stegmeir
    Stegmeir says:

    Delicious! My 3 kids loved it! My boys thought adding Italian sausage would be great, we will try that next time! So easy to make and filling! Making it tonight! Doubling recipe this time as we will have friends over.

  2. Stephanie
    Stephanie says:

    Delicious and easy to make!
    The only thing for me was when I took them out of the instant pot they weren’t cooked through–the centers were cold.
    Put them in the oven for 10 minutes and came out perfect. I just noticed the bottoms were hotter than the top.
    So next time I think I would just use the oven instead of the instant pot for 15-20 min and bake them lying down instead of standing up.

  3. Stephanie
    Stephanie says:

    Delicious and easy to put together!
    The only thing for me was pulling them out of the instant pot–tinfoil and all–and they were cold in the middle. I put them in the oven for 10 min and they came out great.
    Next time I think I’ll just use the oven instead of the pot and bake them lying down instead of standing up.

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