Prep Time 15minutes MINS
Cook Time 35minutes MINS
Time to build and release pressure 20minutes MINS
Total Time 1hour HR 10minutes MINS
Approximate Serving Size: 1/6th of lasagna
SERVINGS
This Weight Watchers Lasagna is made with ground turkey and is so easy in your Instant Pot! myWW points: 6 Blue Points | 7 Green Points | 3 Purple Points We love this healthy pasta recipe!
Equipment
- Instant Pot 6 qt
- Springform Pan
- Instant Pot Trivet
Ingredients
- ▢1 cup Italian cheese blend
- ▢1 cup part skim ricotta cheese
- ▢28 oz crushed tomatoes (NOT canned tomatoes–they have too much liquid in them) If you’d like to use jarred low-sugar sauce you can.
- ▢1 tbsp oregano
- ▢1 tbsp thyme
- ▢1 tbsp parsley
- ▢1 tsp black pepper
- ▢1 tbsp onion powder
- ▢1 tbsp fresh minced garlic
- ▢6 whole wheat lasagna noodles I used uncooked (not oven ready), but you can use oven ready whole wheat if you have them.
- ▢1 lbs fat free ground turkey thawed and broken into small chunks
- ▢3 cups spinach leaves fresh, not frozen
Instructions
- Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. 1 cup Italian cheese blend, 1 cup part skim ricotta cheese
- In another bowl mix your crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tsp black pepper, 1 tbsp onion powder, 1 tbsp fresh minced garlic
- Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. 6 whole wheat lasagna noodles
- Add a layer of the cheese mixture, uncooked ground turkey, and spinach. Repeat this process with the remaining ingredients. 1 lbs fat free ground turkey , 3 cups spinach leaves
- Top with the reserved ¼ cup of Italian cheese then cover your pot tightly with aluminum foil.
- Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
- Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high) and set the cook time for 35 minutes.
- Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid.
- Carefully lift your lasagna from your Instant Pot. Remove the foil from the top. While not necessary, I prefer to place it in the oven and broil it to brown the top. Top with fresh basil and serve.
Nutrition
Calories: 355kcal | Carbohydrates: 36g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 316mg | Potassium: 835mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1990IU | Vitamin C: 20mg | Calcium: 247mg | Iron: 5mg
