Easy Instant Pot Lasagna

•  1-lb lean ground turkey
• 11oz (12 sheets) lasagna noodles
• 2-14oz cans tomato sauce, low sodium
• 3 cups kale or spinach, chopped
• 2 cups water
• 1 tbsp avocado oil
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tsp salt
• ground black pepper to taste
• 4oz (1 cup) shredded mozzarella or cheddar cheese
• parmesan cheese (optional)
• parsley for garnish

1. On Instant Pot, press Saute and wait until display says Hot (takes 2-3 minutes).  Swirl oil to coat and add ground turkey.  Start breaking into pieces with spatula.
2. Add Italian seasoning, garlic powder, salt, and pepper.  Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
3. Press Cancel and remove half of ground turkey into a bowl.  Time to layer lasagna.
4. Layer #1: Add water and break 4 noodles in half and lay on top.
5. Layer #2: Add half of kale/spinach and break 4 noodles in half and lay on top.
6. Layer #3: Add remaining ground turkey from bowl, remaining half of kale/spinach, and pour 14oz tomato sauce on top.
7. Layer #4: Break 4 noodles in half and lay on top. Pour remaining 14oz can of tomato sauce on top.
8. Pressure cook on high pressure for 7 minutes.  Let pressure release naturally for 10 minutes, then turn valve to vent remaining pressure.
9. When you open the lid, lasagna will be like a casserole, a bit saucy.  Not soupy though.  The longer the lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
10. Sprinkle cheese on top, cover, and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese.  Instant Pot will stay warm for a while, especially if you have Keep Warm on.  Covered pot is enough to melt the cheese.
11. Cut with a spoon or spatula and serve hot. Keep warm to eat later.  To reheat, add 1/4 cup of water and pressure cook for 1 minute or Steam.

Refrigerate up to 3 days after cooking; Freeze leftovers for up to 3 months.

Notes:

• Ground meat: Ground turkey, beef, chicken, or venison will work. I've used beef and venison.  You can make it vegetarian by swapping the meat for tofu or cooked white beans.
• Lasagna noodles: no need to pre-cook pasta.  
• Spinach or kale: you can skip if you are not a fan.
• Ricotta or cottage cheese + egg (optional): you can mix those and layer on top of meat mixture.
• DO NOT DOUBLE THE RECIPE. There will be too much food for the pot to come to pressure, even if it's an 8qt Instant Pot.

fiber: 3g

sugar: 4g

sodium: 580mg

carbs: 38g

protein: 24g

fat: 7g

sat fat: 2g