Slow Cook - Spinach and Goat Cheese Lasagna


  • 1 teaspoon extra-virgin olive oil
  • 1 3/4 cups onion
  • 1 cup Zucchini
  • 1/2 cup carrot
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 28 ounce tomatoes
  • Cooking Spray
  • 1 cup basil
  • 3/4 cup part-skim ricotta cheese
  • 20 ounces spinach
  • 2 ounces goats cheese
  • 8 gluten free lasagna noodles
  • 1 ounce Parmesan cheese
  • basil leaves
  • Heat a 4-quart saucepan over medium heat. Add oil to the pan; swirl to coat.
  • Add onion, zucchini, and carrot; cook, stirring constantly for 5 minutes.
  • Add garlic; cook, stirring constantly for 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
  • Coat the inner pot Instant Pot with cooking spray.
  • Combine basil, ricotta, spinach and goat cheese in a medium bowl.
  • Spread 1/2 cup spinach mixture in the cooker, Arrange 1/3 of the lasagna noodles over spinach mixture in the pot, breaking noodles as necessary to fit in the pot; top with half of the remaining spinach mixture and 1 cup tomato mixture. Repeat procedure once, ending with noodles.
  • Pour the remaining tomato mixture over noodles, being careful to cover noodles completely.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to "Venting" position. Press Slow Cook function and adjust to select "less" mode. Adjust time to 2 hours cooking.
  • When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.
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