Ground Turkey Spinach Instant Pot Lasagna

Last updated on April 18th, 2019 at 06:38 pm

This healthy Turkey Spinach Instant Pot Lasagna is an easy pressure cooker ground turkey recipe your family will love for dinner.

Ground Turkey Spinach Instant Pot Lasagna

Try this easy Turkey Spinach Instant Pot Lasagna if you need a delicious ground turkey recipe for a week night meal. Anytime I can use my Instant Pot pressure cooker I’m always happy! Not only is it fun to use, but it’s so quick to make a meal. I tried one of my favorite ground turkey lasagna recipes last night and love it.

One of my favorite recipes so far has been Instant Pot Potato Soup! I also love making French Toast in my Instant Pot. Don’t have an Instant Pot yet? Well, today is your lucky day… I’m GIVING ONE AWAY! Don’t miss the details about this giveaway below. Good luck and let me know if you make this lasagna!

How to make Turkey Spinach Instant Pot Lasagna

You’ll need to add water to your pressure cooker, so this recipe will be prepared in a baking dish that you place inside of the pressure cooker pot. I have the 8 qt Instant Pot and used a 1 1/2 qt. round glass baking dish.

Ingredients:

• 1 lb. ground turkey
• 1 teaspoon dried Italian seasonings
• 1/2 teaspoon salt and red-pepper flakes to taste
• 15 oz. container ricotta
• 1 1/2 cups mozzarella, shredded
• 1 – 10 oz package of frozen chopped spinach, thawed and drained
• fresh ground pepper
• 6-9 oven-ready lasagna noodles, broken to fit a round baking dish
• 1 large jar chunky pasta sauce
• 1 cup water

Mix ricotta, 1 cup mozzarella and spinach in a bowl. Add salt and fresh ground pepper.

Coat the bottom of an oven-safe baking dish that will fit inside of your pressure cooking pot with a spoonful of pasta sauce.

Add a layer of the noodles. Break the edges so they will fit inside of the round dish. Now add half of the meat mixture over the noodles. Pour half the pasta sauce over the noodles and spread half of the cheese mixture on top.

Repeat the layers, and top with the rest of the mozzarella cheese. Cover the baking dish with foil.

Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip. Center the pan on the trivet or foil strip and lower it into the pressure cooker.

Lock the lid in place. Select High Pressure and set the timer for 20 minutes.

When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.

Remove foil, let set for 3-5 minutes before serving.

Enjoy! You can also make this simple ground turkey spinach lasagna in the oven. Bake at 350° for 30-40 minutes until bubbly.

Instant Pot Turkey Spinach Lasagna

This healthy Ground Turkey Spinach Instant Pot Lasagna is an easy pressure cooker recipe your family will love for dinner.

Print Review

Course: dinner

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 526kcal

Author: Amy Locurto

Ingredients

• 1 lb. ground turkey
• 1 teaspoon dried Italian seasonings
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon red pepper flakes to taste optional
• 15 oz. container ricotta
• 1 1/2 cups mozzarella shredded
• 10 oz. package of frozen chopped spinach thawed and drained
• 6-9 oven-ready lasagna noodles broken to fit a round baking dish
• 1 large jar chunky pasta sauce
• 1 cup water

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Instructions

• Brown the ground turkey in a pan. Season with Italian seasonings, salt and pepper flakes.
• Mix ricotta, 1 cup mozzarella and spinach in a bowl. Add salt and fresh ground pepper.
• Put a spoonful of pasta sauce to coat the bottom of an oven-safe baking dish that will fit inside of your pressure cooking pot.
• Add a layer of the noodles. Break the edges so they will fit inside of the round dish.
• Add half the meat mixture over noodles. Pour half the pasta sauce over the noodles. Spread half the cheese mixture on top.
• Repeat the layers.
• Sprinkle the top with 1/2 cup mozzarella and cover dish with foil.
• Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip. Center the pan on the trivet or foil strip and lower it into the pressure cooker.
• Lock the lid in place. Select High Pressure and set the timer for 20 minutes.
• When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.
• Remove foil, let set for 3-5 minutes before serving.

Notes

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Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 65g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 680mg | Potassium: 512mg | Fiber: 2g | Sugar: 2g | Vitamin A: 73.3% | Vitamin C: 5.2% | Calcium: 27.3% | Iron: 10.5%

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