|Mini Instant Pot Turkey Spinach Lasagna|
1 lb ground turkey
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
10-12 oz ricotta cheese
4 oz aged mozzarella cheese, divided
2 cups baby spinach, wilted or 2 cups of frozen spinach, thawed and drained
2 1/2 cups favorite marinara sauce
3-4 no-boil lasagna noodles
In a skillet heat the oil on med/high heat then add the ground turkey. Season with the Italian seasoning, salt and pepper. Remove with a slotted spoon and place on a paper towel to remove excess liquid/grease. If you used lean ground turkey there should be little to none excess liquid.
If you have fresh baby spinach I’m going to put it in the same skillet and let it cook until it starts to wilt. Remove it with a slotted spoon and put it in a bowl with the ricotta and mozzarella cheese. Otherwise, just add in the 2 cups of thawed spinach. Mix well to combine.
In a metal or glass bowl that will fit into your Mini Instant Pot we are going to start layering. First a layer of sauce, then meat, followed by noodles (break to fit) and topped with the cheese spinach mixture. Repeat for second layer. Third layer should be noodles, the remaining sauce and shredded mozzarella. I did not have enough room in my dish for a third layer of noodles.
Make a 3”x20” sling out of foil so you can get the dish out when done. Loosely cover the lasagna with foil. You should have a rack when you bought your Mini. Place that on the bottom off the inner pot. (If you don’t use a bowl bottom side up) Add 1-1 1/2” of water. Lower your dish on top of the rack (bowl) and fold in your sling, if you made it too long. Lock the lid and make sure your release valve is secured/closed.
Cook under pressure for 15 minutes, then use the natural release for 15 minutes. Release any steam left. Carefully open the lid and use the sling to remove your dish. Serve hot. Yum Yum!