If you’re looking for a healthy Instant Pot lasagna, this recipe is the one for you! Whole wheat pasta, homemade sauce, and layers of green spinach are a delicious way to beat your craving. Use cottage cheese or ricotta in this recipe!
Prep Time15minutes 
Cook Time35minutes 
Instant Pot pressure build and release20minutes 
Total Time1hour  10minutes 
Course: Main Course
Cuisine: Italian
Keyword: 21 Day Fix, instant pot, Lasagna
Servings: 6
Calories: 321kcal

Equipment

  • Instant Pot 6 qt
  • Springform Pan
  • Olive Oil Spray

Ingredients

  • 1 cup 2% cottage cheese or ricotta
  • 1 cup mozzarella cheese I use mozzarella
  • 28 oz crushed tomatoes Do not use full or diced tomatoes–they have too much liquid in them. For instructions on using jarred pasta sauce, please read the post.
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 tbsp onion powder
  • 1 tbsp garlic
  • 6 whole wheat lasagna noodles
  • 1 lbs ground turkey
  • 3 cups spinach fresh

Instructions

Instant Pot

  • In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
  • Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together. 28 oz crushed tomatoes1 tbsp oregano1 tbsp thyme1 tbsp parsley1 tbsp onion powder1 tbsp garlic
  • Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil. 6 whole wheat lasagna noodles1 lbs ground turkey3 cups spinach,
  • Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.
  • Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.
  • Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.
  • This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.

Oven

  • Preheat oven to 350°F.
  • In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
  • Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step. 28 oz crushed tomatoes1 tbsp oregano1 tbsp thyme1 tbsp parsley1 tbsp onion powder1 tbsp garlic
  • Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 6 whole wheat lasagna noodles
  • Bake for 60 minutes. Remove the foil and check your noodles for doneness.
  • Broil your lasagna for 1-2 minutes until the cheese is lightly browned.
  • Remove from the oven and top with fresh basil, if desired, and serve!

Notes

Healthy Eating Plans

  • 21 Day Fix/Ultimate Portion Fix: These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers. A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container.
  • 2B Mindset: Eat with additional vegetables for a complete lunch.

Recipe Tips

  • This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking.
  • If you’re following the 21 Day Fix program, the container calculations below are based on using 6 lasagna noodles for the entire recipe.
  • Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers.
  • If you choose to use ground beef instead of turkey you will need to brown and drain before adding. Beef released too much liquid while cooking to use raw in the Instant Pot.
  • Use fresh spinach for this recipe to reduce the amount of liquid.
  • I love making homemade spaghetti sauce, but if you buy store bought look for one that has no added sugar.
  • If you’re not a fan of cottage cheese you can swap out for skim ricotta in its place.
  • Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking.
  • If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 499mg | Potassium: 830mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 20mg | Calcium: 215mg | Iron: 4mg

Notes

This recipe makes six large servings. The points value per serving are: 6 Blue Plan Points | 7 Green Plan Points | 3 Purple Plan Points | 2023 Points: 6. Counts are based on following the recipe using 99% fat-free turkey, wheat lasagna noodles, reduced-fat Italian cheese blend, and part skim ricotta.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.