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.

Ingredients

Scale

Meat and Vegetables

1 lb lean ground turkey
1/2 yellow onion, diced
2 small zucchini, quartered and diced
4 garlic cloves, minced
2 cups baby spinach, roughly diced

Seasonings and Sauces

1 tablespoon Italian seasoning
2 tablespoons tomato paste
2 tablespoons red wine or red wine vinegar
24 ounces store-bought or homemade marinara sauce
1 teaspoon coarse salt
1/2 teaspoon ground black pepper

Cheeses

15 ounces ricotta cheese
1/2 cup parmesan cheese, shredded
4 ounces mozzarella cheese, shredded

Other

12 sheets uncooked lasagna noodles
2 tablespoons extra virgin olive oil
1 1/2 cups water
Fresh basil and parsley, roughly chopped for garnish

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

Nutrition

Serving Size: 1 slice (approximately 1/6 of the lasagna)
Calories: 320
Sugar: 6g
Sodium: 600mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg

Keywords: Instant Pot lasagna, turkey lasagna, vegetable lasagna, healthy lasagna, pressure cooker recipes, quick lasagna, lean turkey recipe