The Instant Pot Turkey Vegetable Lasagna is a spectacular twist on a classic, bringing together lean ground turkey, colorful vegetables, and creamy cheeses all cooked flawlessly in your Instant Pot. This recipe delivers comforting layers of hearty goodness without the fuss of traditional oven-baking, making it perfect for busy weeknights or when you crave a wholesome, satisfying meal. Every bite bursts with vibrant flavors and textures, thanks to the fresh spinach, zucchini, and a rich tomato sauce perfectly balanced by Italian herbs. You’re about to discover how effortless and delicious a wholesome lasagna can be when made in your Instant Pot.

Instant Pot Turkey Vegetable Lasagna Recipe - Recipe Image

Ingredients You’ll Need

For this Instant Pot Turkey Vegetable Lasagna, the ingredients are simple yet essential. Each one plays a vital role in building layers of flavor and texture, ensuring every forkful is perfectly balanced and satisfying.

Lean ground turkey: Provides a healthy, protein-packed base that’s lighter than traditional beef but just as flavorful.
Uncooked lasagna noodles: These cook right in the Instant Pot, saving time and eliminating pre-boiling.
Yellow onion: Adds sweetness and depth to the turkey and vegetable mixture.
Zucchini: Brings a fresh, mild flavor and a tender bite that complements the rich cheese.
Garlic cloves: Infuses the dish with aromatic warmth that awakens the senses.
Italian seasoning: A blend of herbs that ties all the savory elements together beautifully.
Baby spinach: Adds color and nutrients without overpowering the other flavors.
Tomato paste: Concentrates the tomato flavor and helps thicken the filling.
Red wine or red wine vinegar: Introduces a subtle acidity to balance richness.
Marinara sauce: The essential saucy backbone, providing moisture and tangy tomato goodness.
Coarse salt and ground black pepper: Crucial for seasoning each layer to perfection.
Ricotta cheese: Adds creamy richness and contrasts beautifully with the turkey and vegetables.
Parmesan cheese: Provides a nutty, salty topping that melts into cheesy magic.
Mozzarella cheese: For that classic gooey finish on top.
Extra virgin olive oil: Used to sauté and add a touch of fruitiness.
Water: Critical for cooking the noodles inside the Instant Pot.
Fresh basil and parsley: Garnishes that brighten the dish with fresh herbal notes.

How to Make Instant Pot Turkey Vegetable Lasagna

Step 1: Cook the Turkey Vegetable Filling

Begin by turning on the sauté function of your Instant Pot and heating the olive oil. Add the lean ground turkey seasoned with salt, pepper, and Italian seasoning, and cook until it’s nicely browned, which should take about 5 minutes. This step is crucial as browning develops rich flavor and texture that sets the foundation for the whole dish. Next, stir in the diced onion and zucchini and sauté until the onions become soft and translucent—this usually takes 4 to 5 minutes, allowing the vegetables to mellow and release their natural sweetness. Add the minced garlic and chopped spinach last, letting the garlic become fragrant in just about a minute alongside the spinach’s vibrant green color. Stir in the tomato paste, cooking it for a couple of minutes so it deepens in flavor. Pour in the red wine or red wine vinegar and cook briefly, using a spatula to scrape up all those tasty browned bits from the pot. Once the mixture is aromatic and thickened, remove it to a bowl and adjust seasoning if needed.

Step 2: Layer the Instant Pot Turkey Vegetable Lasagna

Now it’s time to assemble your lasagna directly in the Instant Pot. Begin by adding about a third of your turkey-vegetable mixture to the bottom. Pour in the water and then a quarter of your marinara sauce, stirring gently to combine. Sprinkle a third of the ricotta cheese across the mixture, then carefully break four lasagna noodles to fit and layer them on top. Repeat this layering two more times: sauce, turkey mixture, ricotta, noodles. Finish by spreading the remaining marinara sauce on top of the final layer of noodles. Each layer creates a complex symphony of flavors, with tender noodles soaking up the rich tomato sauce and creamy cheese, weaving the turkey and vegetables throughout.

Step 3: Pressure Cook and Finish

Seal the Instant Pot lid and set the vent to sealing. Pressure cook on high for precisely six minutes. Let the pressure release naturally for 10 minutes before performing a quick release. After opening the lid, sprinkle the mozzarella and parmesan cheese on top and replace the lid—no need to seal it—to let the cheeses melt slowly with the heat of the pot on the keep warm setting. This final step creates a luscious, bubbly cheese topping that will have everyone’s mouths watering.

How to Serve Instant Pot Turkey Vegetable Lasagna

Garnishes

Freshly chopped basil and parsley sprinkled atop the lasagna just before serving add a burst of herbal aroma and a beautiful pop of color. They lighten the rich layers and give each plate an inviting, fresh finish that makes the dish feel homey and special at once.

Side Dishes

Instant Pot Turkey Vegetable Lasagna pairs wonderfully with a crisp green salad tossed with a light vinaigrette, balancing the richness of the lasagna. Roasted vegetables or garlic bread make for classic, comforting sides that your family and friends will love alongside this filling meal.

Creative Ways to Present

To impress guests, try serving your lasagna in individual ramekins for personalized portions that show off the beautiful layers. Alternatively, garnish with a drizzle of high-quality olive oil or sprinkle with toasted pine nuts to add a crunchy, nutty contrast that elevates the dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Turkey Vegetable Lasagna keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it perfect for next-day lunches or quick dinners.

Freezing

This lasagna freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

Reheat your lasagna either in the microwave or covered in the oven until hot and bubbly. Adding a splash of water before reheating can help maintain moisture, keeping every bite tender and delicious.

FAQs

Can I use regular lasagna noodles instead of no-boil noodles?

Yes! This recipe uses uncooked lasagna noodles designed to cook in the Instant Pot with the added water and sauce. If you only have regular noodles, pre-boiling is recommended to achieve the right texture.

Is it possible to substitute the turkey with ground chicken or beef?

Absolutely! Ground chicken or lean ground beef can be used in place of turkey, but keep an eye on cook times and seasoning to adjust flavors accordingly.

Can I prepare the filling ahead of time?

Yes, you can prepare the turkey-vegetable filling a day in advance and store it in the fridge. This can save time when assembling the layers on cooking day.

What if I don’t have red wine or vinegar on hand?

If you don’t have red wine or red wine vinegar, you can substitute with a splash of balsamic vinegar or even just a bit of extra tomato paste and water to keep the acidity balanced.

How do I know when the lasagna noodles are fully cooked?

The pressure cooking method ensures the noodles cook through during the 6-minute high pressure cycle, with the water and sauces providing enough steam and moisture for perfect tenderness without extra steps.

Final Thoughts

There’s something truly magical about the Instant Pot Turkey Vegetable Lasagna that makes it a standout weeknight meal. From the juicy turkey and fresh veggies to the creamy layers of cheese that melt together in harmony, this dish is bursting with flavor and effortless comfort. I can’t wait for you to try making it and enjoy the warm, saucy delight your family will ask for again and again!

Instant Pot Turkey Vegetable Lasagna Recipe

★★★★★

5.3 from 14 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

This Instant Pot Turkey Vegetable Lasagna is a quick and flavorful twist on traditional lasagna, featuring lean ground turkey, fresh vegetables, and layers of ricotta, mozzarella, and parmesan cheeses. Using an Instant Pot allows you to create a rich, comforting lasagna with less fuss and a faster cooking time, making it perfect for weeknight dinners or meal prep.

Instructions

Cook the Turkey Vegetable Filling: Turn the Instant Pot to sauté mode, set to normal heat, and add olive oil. Once heated, add the ground turkey, coarse salt, black pepper, and Italian seasoning. Cook for about 5 minutes, stirring often, until the turkey is evenly browned.
Add Vegetables: Stir in the diced onion and zucchini, cooking for another 4-5 minutes until the onion has softened and the vegetables start to tenderize.
Garlic and Spinach: Add the minced garlic and baby spinach to the pot. Sauté for 1 minute until the garlic is fragrant and the spinach slightly wilts.
Incorporate Tomato Paste: Mix in the tomato paste and cook for 2 minutes, stirring frequently, so it browns slightly and deepens in flavor.
Deglaze with Wine or Vinegar: Pour in the red wine or red wine vinegar to deglaze the pot, scraping up any browned bits stuck to the bottom. Cook for 1-2 minutes to reduce slightly.
Remove Filling: Press cancel to turn off sauté mode and transfer the turkey vegetable mixture to a bowl. Taste and adjust seasoning with more salt and pepper if needed.
Layer the Lasagna: Add about a third of the turkey mixture back into the Instant Pot. Add water and roughly a quarter of the marinara sauce, stirring to combine. Sprinkle a third of the ricotta cheese over the mixture. Break 4 lasagna noodles to fit and layer them on top. Repeat layering two more times with the remaining turkey mixture, marinara sauce, ricotta, and noodles, breaking noodles as needed to fit. Spread the remaining marinara sauce over the top layer.
Pressure Cook: Secure the lid and set the valve to sealing. Use manual or pressure cook mode on high pressure for 6 minutes.
Natural and Quick Release: After cooking, allow the pressure to naturally release for 10 minutes, then perform a quick release to release remaining pressure. Change the Instant Pot setting to keep warm.
Add Final Cheese Topping: Remove the lid, sprinkle shredded mozzarella and parmesan cheese evenly over the top of the lasagna. Replace the lid without sealing, allowing the residual heat to melt the cheese for a few minutes.
Garnish and Serve: Garnish with fresh chopped basil and parsley before serving. Enjoy your comforting, flavorful Instant Pot Turkey Vegetable Lasagna!

Notes

Breaking the lasagna noodles to fit inside the Instant Pot is essential to fit all layers properly.
If you prefer, you can use gluten-free lasagna noodles to make this dish gluten-free.
Red wine vinegar is a good non-alcoholic substitute if you want to avoid alcohol.
Letting the cheese melt under the closed lid keeps the top moist and gooey without overcooking.
Natural pressure release helps the lasagna finish cooking gently and reduces splattering during quick release.
Using lean ground turkey keeps this dish lower in fat compared to traditional beef lasagna.
Feel free to add or substitute other vegetables like mushrooms or bell peppers based on preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Instant Pot Pressure Cooking
Cuisine: Italian-American