- Hey, guys.
Welcome to iFOODreal YouTube channel.
We are continuing our healthy Instant Pot series
and today, we're making Instant Pot lasagna.
And my lasagna is different from
all other recipes on the web because
you don't need springform pan for it.
Ta-da!
And make sure to watch 'til the end
where I'm gonna show you how
to keep the lid out of your way.
It's the trick many people don't know about Instant Pot.
Let's do it.
Press saute and wait until display says hot.
It will take between three to five minutes.
Then you add a little bit of oil to coat
and add ground turkey.
So then start breaking with spatula.
(upbeat electronic music)
And add Italian seasoning or I use equal parts
of oregano, thyme, and rosemary, and garlic powder.
And also, salt and pepper goin' in right now.
You do want to season the meat
and then, it will flavor the pasta and the sauce.
So keep cooking ground turkey until small, brown pieces.
It takes about five minutes.
Instant Pot doesn't really brown the meat,
so don't wait for that caramelized brown char on the meat.
Then, you don't have to, so as long as it's small pieces.
Alrighty.
Okay, so now, you want to remove half of the turkey
into a bowl to save for the layers.
All right.
And press cancel on your Instant Pot.
So now, it's time to layer the lasagna.
So add two cups of water
and take four lasagna sheets, break them in half,
and layer, just like that, any direction.
Gaps are fine.
And you can use any pasta, white pasta, whole wheat pasta.
Whole grain, of course, is more nutritious,
but you can also use brown rice one, too.
So then, add chopped kale or baby spinach.
I'm using baby spinach today.
I would just sprinkle a layer
and then, break another four lasagna noodles
and layer on top.
So now, you add the ground turkey from the bowl,
the one we reserved before,
and then, another layer of spinach and kale.
And you notice how I don't add cottage cheese
or ricotta cheese, that's because dairy
doesn't really cook well in the Instant Pot
and, honestly, I'm not gonna miss it
because I'm not a fan of it.
And now, we are going to pour a 14-ounce can
of just simple tomato sauce.
It doesn't have any spices and I'm using a low-sodium one.
And now, we're going to break the last four lasagna noodles.
Layer them on top and pour another can of tomato sauce.
Obviously, you do not stir.
So now, put the lid on top, close,
then we turn the valve to sealing position,
and press pressure cook on high pressure
for seven minutes.
So after seven minutes of cooking time,
you have to let the pressure come down
naturally for 10 minutes, and after that,
turn the pressure valve to venting.
So now, you can open the lid, and here's the trick
I was gonna show you, is you can put it on the side.
Ta-da, so it's out of your way.
So lasagna will be a little bit watery,
and saucy, which is totally okay.
The longer lasagna sits, pasta will absorb the liquid,
so don't worry about that.
Now is the time to add one cup of cheese
and I'm using old cheddar.
You can use mozzarella, any soft cheese that melts well.
Just sprinkle it on top.
You don't want to cook in Instant Pot with cheese
because it will curdle and just not gonna be good.
And we really don't have to cook the cheese.
We just wanna melt it.
And I also like to add a little bit of Parmesan cheese.
You don't have to,
but lasagna usually calls for Parmesan cheese.
And now, we're going to close the lid again
and let lasagna sit for five minutes
to just melt the cheese.
So when lasagna is cooked, it will be soft enough,
you can cut with a knife or spatula.
Sprinkle with parsley and then, you can serve.
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