Recipes
Spinach Lasagna Rolls
4 servings
30-60 min
Easy
INSTRUCTIONS
- Pour water into Instant Pot® and add trivet.
- In a large bowl, combine ricotta, spinach, 1⁄4 cup Parmesan, garlic, egg, salt, and pepper. Mix well.
- Spread 1/4 cup pasta sauce on bottom of ( inch) cake pan.
- Lay cooked lasagna noodles out flat and spread ricotta filling on top of each noodle, keeping filling inside edges of noodles. Roll each lasagna noodle up lengthwise and arrange inside cake pan.
- Spread remaining sauce over lasagna rolls and top with remaining Parmesan cheese. Tightly cover cake pan with foil.
- Create a foil sling and carefully lower cake pan into Instant Pot®.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 12 minutes.
- When the timer beeps, quick release pressure and then unlock lid and remove it.
- Remove pan using foil sling and then remove foil from pan and serve.
Notes
PER SERVING CALORIES: 485 | FAT: 19g | PROTEIN: 27g | SODIUM: 936mg FIBER: 4g | CARBOHYDRATES: 51g | SUGAR: 4g
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About the chef
Aileen Clark
Aileen Clark is the founder of Aileen Cooks and the content creator behind all of the recipes on her website. Her mission is to connect with others through delicious recipes that are easy for the average home cook to recreate. She don’t do gourmet meals in her kitchen. Instead, she shares meals she enjoys eating, with simple techniques you can use, too. She has published three cookbooks, The “I Love My Instant Pot” Affordable Meals Recipe Book, the “I Love My Air Fryer” Affordable Meals Recipe Book, and the “I Love My Air Fryer” Comfort Foods Recipe Book.
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