Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1 medium red onion (chopped)
  • 4-5 garlic cloves
  • 8 oz white mushrooms (diced)
  • 300 grams spinach (around 3 heaping cups chopped spinach)
  • 1 cup ricotta
  • 1/2 cup parmesan (I make sure to use vegetarian parmesan)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon red chili flakes (optional, for heat)
  • 7 no-boil lasagna noodles
  • 1 cup marinara sauce (divided)
  • 1.5 cups shredded mozzarella cheese (divided, adjust to taste)

Instruction

  • Heat oil in a pan on medium heat. Once the oil is hot, add the onion and garlic.
  • Cook for 2 minutes until softened , then add the mushrooms. Cook for 4-5 minutes until mushrooms turn brown and release all their moisture. Then add the chopped spinach and mix. Cook for around 3 more minutes until all moisture dries out.
  • Transfer the mixture to a large bowl. Add ricotta cheese, parmesan, dried oregano, dried rosemary, salt, pepper and red chili flakes (optional). Mix until well combined.
  • Lightly grease a 7-inch springform pan with oil. Divide the mushroom spinach mixture equally into 3 parts. 
  • Start by layering the bottom of the pan with few of the noodles. You will need to break the noodles to fit them into the pan. Then apply a layer of marinara sauce.
  • Top with one portion of the spinach mushroom mixture and then 1/2 cup mozzarella cheese. Repeat with another layer of noodles> sauce > spinach mushroom mixture> cheese. Then repeat one more layer of noodles> sauce> spinach mushroom mixture and end with a thick layer of sauce.
  • Finally top the lasagna with 1/2 cup of  mozzarella cheese. Cover pan with a foil so that no condensation falls into the lasagna when it pressure cooks.
  • Place 1 cup water in inner steel pot of the Instant Pot. Place a trivet inside the instant pot and then lift the pan using a sling (made my folding a long piece of aluminium foil length wise) and place it inside the pot. Close the lid.
  • Press the manual or pressure cook button and cook on high pressure for 22 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
  • Lift the lasagna carefully from the pot using the sling. Remove the foil from top, be careful of not letting any water fall into the lasagna pan.
  • Let it sit for 10 minutes before serving. At this point, I like to broil my lasagna for 2-3 minutes for the cheese to brown. It's optional and you may skip it. Garnish the spinach mushroom lasagna with fresh rosemary/basil and enjoy.