Slow Cook – Spinach and Goat Cheese Lasagna
From Time Inc’s “Instant Pot Weekday Meals”
Servings Prep Time
6servings 15minutes
Cook Time
2hours
Servings Prep Time
6servings 15minutes
Cook Time
2hours
Ingredients
  • 1teaspoon extra-virgin olive oil
  • 1 3/4cups onionchopped
  • 1cup Zucchinidiced
  • 1/2cup carrotshredded
  • 2cloves garlicchopped
  • 1/2teaspoon salt
  • 1/2teaspoon black pepperfreshly ground
  • 28ounce tomatoescrushed, undrained, 1 can
  • Cooking Spray
  • 1cup basilfresh, chopped
  • 3/4cup part-skim ricotta cheese
  • 20ounces spinachfrozen and chopped, thawed, drained, and squeezed dry
  • 2ounces goats cheeseroughly 1/4-cup
  • 8 gluten free lasagna noodles
  • 1ounce Parmesan cheeseshredded fresh, about 1/4-cup
  • basil leavesoptional
Instructions
  1. Heat a 4-quart saucepan over medium heat. Add oil to the pan; swirl to coat.
  2. Add onion, zucchini, and carrot; cook, stirring constantly for 5 minutes.
  3. Add garlic; cook, stirring constantly for 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
  4. Coat the inner pot Instant Pot with cooking spray.
  5. Combine basil, ricotta, spinach and goat cheese in a medium bowl.
  6. Spread 1/2 cup spinach mixture in the cooker, Arrange 1/3 of the lasagna noodles over spinach mixture in the pot, breaking noodles as necessary to fit in the pot; top with half of the remaining spinach mixture and 1 cup tomato mixture. Repeat procedure once, ending with noodles.
  7. Pour the remaining tomato mixture over noodles, being careful to cover noodles completely.
  8. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press Slow Cook function and adjust to select “less” mode. Adjust time to 2 hours cooking.
  9. When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.