Spinach Artichoke Lasagna

A healthy vegetarian lasagna with lots of fresh spinach, artichokes, and cheese layered between noodles. Step out of your comfort zone and try this delicious pressure-cooked lasagna in the instant pot!

I am sure you never thought you could make lasagna in the Instant Pot!  You will not believe how easy and incredible the lasagna turns out in the instant pot.

Typically, making lasagna is too much work. Cook the filling, then layer and then cook again. With this vegetarian lasagna, I used no-boil noodles and a filling of spinach and artichokes that didn’t need cooking. So we could have a wonderful lasagna with hardly 10 minutes of prep. Now, who wouldn’t love that?

This will be your new favorite dish if you like spinach, artichoke dip, and lasagna. It is a fantastic combination! My husband, who is a vegetarian, is always disappointed that most restaurants don’t serve vegetarian lasagna, but now he can enjoy this delicious lasagna any day.

Although he has not always been a fan of Artichokes, I like to sneak them into our meals. And guess what? He actually loved them in this lasagna!

Let’s look at the process of making vegetarian lasagna in the Instant Pot and oven. I have included step-by-step images below to make it easy for you to follow along.

How to Make?

Gather the ingredients

Let’s gather all the ingredients and make the spinach, artichoke, and cheese filling. I used a store-bought pasta sauce (marinara) and no boil lasagna noodles. To avoid having to cook the filling, I used onion and garlic powder, along with oregano and seasoning. I used freshly chopped spinach and marinated artichoke hearts. These artichokes are so versatile and easy to use.

Prepare the filling

We will first mix all the cheeses – ricotta, mozzarella, and parmesan. Then, add in the onion powder, garlic powder, oregano,and chopped spinach and mix it well with the cheese. Now, cut the artichokes into small pieces and mix them in. I like to add some red chili flakes to the filling, however they are optional. That is all…the filling is ready!

Layer the Lasagna

I use the Fat Diddio 6″x3″ baking pan with a removable bottom, so it is easy to remove the lasagna after it is cooked. A springform pan works, too. You can also fit a 7″x3″ pan in a 6qt Instant Pot. Grease the pan with cooking spray.

If you are making it in the oven, then just layer the noodles in a rectangular pan.

Now, start layering the lasagna noodles. Unfortunately all the lasagna noodles you can buy are shaped for rectangle or square pans. However we are using a circular baking pan, so try to fit them as best by breaking on the sides. There is no exact science here, just try to cover the base. Once they cook, they will all stick together.

Now spread some pasta sauce over the noodles. Then, layer half of the spinach and artichoke cheese filling over the lasagna noodles.

Then, the pasta sauce again and another layer of lasagna noodles.

Now spread the remaining spinach and artichoke cheese filling. Then add another layer of pasta sauce.

Add the final layer of lasagna noodles and spread pasta sauce on them. Then spread grated mozzarella – you can add as much or as little as you like.

Instant Pot Method

Now, cover the baking pan with an aluminum foil. This is to avoid any condensation getting into the lasagna.

Add water to the Instant Pot insert, place a trivet with handles and then the covered baking pan. If you don’t have a trivet with handles, then make a sling with aluminum foil (check out Orange Semolina Cake recipe where I make a sling).

Close the Instant Pot and cook for 25 minutes at high pressure, followed by a 10 minute natural pressure release. After that time, carefully take out the trivet with the baking pan (use mitts).

Ta da…delicious Spinach Artichoke Lasagna is ready!

Remove the foil, making sure that the liquid does not drip into the lasagna. Lasagna loses some water due to the marinara sauce. Let it sit for a couple of minutes in the baking pan, and it will cool down. Then, take it out of the baking pan. My preferred way is to keep the pan on top of a can and then slide it out.

At this point, if you like, you can broil the lasagna for 5 minutes to brown the top cheesy layer in the oven or use the Mealthy Crisplid with your pressure cooker. If you are new to the Crisplid, check out my detailed review here. It is undoubtedly an optional step.

Doesn’t it look gorgeous? It tasted even better. And we devoured it.

We all enjoyed the “healthy” lasagna. Yes, we got some veggies in along with the noodles, so I call it healthy 😉  And the marinated artichokes were perfect for this lasagna. This is the only way my husband would enjoy them, maybe in a Spinach Artichoke dip, too. I love artichokes in salads, pasta, or tacos. They are so versatile.

Oven Method

Follow the same steps to assemble the lasagna. You can also use a square pan for the oven and not have to break and fit in the lasagna noodles.

Preheat oven to 350ºF and bake covered for 40 minutes. Then, uncover and bake for 15 minutes. Let it cool down before cutting the lasagna.

I hope you will enjoy this delicious lasagna. We would love to hear from you. Leave a comment or share your creation with hashtags #pipingpotcurry #StepOutOfYourComfortFood on Facebook or Instagram so that we can see it and others can also enjoy it! Thank you ♥