Recipe- Healthy And Delicious Spinach Artichoke Lasagna

A healthy vegetarian lasagna with lots of fresh spinach, artichokes and cheese layered between noodles. Step out of your comfort zone and try this delicious pressure cooked lasagna in the instant pot!

Ingredients

Spinach Artichoke Filling

1 cup Ricotta
1 cup Mozzarella cheese shredded
½ cup Parmesan grated
3 cups Spinach chopped
1 can Marinated Artichoke Hearts 14 oz, drained and chopped
½ teaspoon Onion powder
½ teaspoon Garlic powder
Salt to taste
¼ teaspoon Red Chili Flakes adjust to taste
½ teaspoon Oregano

Layering Lasagna

1 teaspoon Olive Oil to grease cake pan
9 No-boil oven ready lasagna sheets
¾ cup Pasta Sauce
½ cup Mozzarella cheese shredded, to top at end

Method

Prepare the cheese filling

- Mix ricotta, mozzarella and parmesan in a large bowl. Then add in the onion powder, garlic powder, oregano, salt, chopped spinach and mix it well with the cheese. Now mix in the chopped marinated artichokes hearts.

Layer the Lasagna

- Grease a 6"x3" push pan with oil. Make a layer of the no-boil noodles by breaking them and fitting them to cover the bottom of the pan. (7"x3" baking pan will work too)

- Spread 2-3 tablespoons of pasta sauce evenly over the noodles. Then layer the half of the spinach artichoke cheese filling on it. Add another layer of pasta sauce.

- Add another layer of the no-boil noodles, breaking and fitting them around the pan. Add the rest of the spinach artichoke cheese filling on it. Add another layer of pasta sauce.

- Now the final layer of no-boil noodles and pasta sauce over it. Spread the shredded mozzarella for the cheesy top of the lasagna. Cover the baking pan with aluminum foil (try to not touch the shredded cheese on top).

Instant Pot Method

- Add 1 cup of water to the Instant Pot insert and place a trivet with handles (or place a long foil sling). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.

- Cook on Manual or Pressure Cook mode at high pressure for 25 mins.

- When the instant pot beeps, let the pressure release naturally for 10 minutes. Then quick release the pressure manually.

- Open the Instant Pot and carefully take out the lasagna pan. Remove the foil, making sure that liquid does not drip into the lasagna. Let it sit for about 5-7 minutes in the baking pan, and it will cool down a bit.

- (optional) Place the baking pan in the oven under the broiler for about 5 minutes or until the cheese on the top has browned.

Oven Method

- Follow the same steps to assemble the lasagna. You can also use a square pan for the oven, and not have to break and fit in the lasagna noodles.

- Preheat oven to 350ºF and bake covered for 40 minutes. Then uncover and bake for 15 minutes. Let it cool down before cutting the lasagna.

- Take the lasagna out of the baking pan. Spinach Artichoke Lasagna is ready to be enjoyed.