Name: Instant Pot Turkey Vegetable Lasagna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb lean ground turkey; 12 sheets uncooked lasagna noodles; 1/2 yellow onion, diced; 2 small zucchini, quartered and diced; 4 garlic cloves, minced; 1 tablespoon Italian seasoning; 2 cups baby spinach, roughly chopped; 2 tablespoons tomato paste; 2 tablespoons red wine or red wine vinegar; 24 ounces marinara sauce; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 15 ounces ricotta cheese; 1/2 cup shredded parmesan cheese; 4 ounces shredded mozzarella cheese; 2 tablespoons extra virgin olive oil; 1 1/2 cups water; Fresh basil and parsley, chopped (for garnish)

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Cheesy, saucy, and packed with vegetables, this Instant Pot Turkey Vegetable Lasagna is a weeknight dinner dream. I cook everything—yes, everything—right in the Instant Pot, from sautéing to layering to pressure cooking. It’s ready in less than 45 minutes and always delivers comforting, hearty flavor.

Instant Pot Turkey Vegetable Lasagna

Why You’ll Love This Recipe

I love how this lasagna brings together wholesome ingredients and classic Italian flavors without the long bake time. Using lean ground turkey and a ton of veggies like zucchini and spinach, I get a lighter take on traditional lasagna that doesn’t skimp on satisfaction. The Instant Pot does all the heavy lifting, which means fewer dishes for me and a faster dinner on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground turkey
12 sheets uncooked lasagna noodles
½ yellow onion, diced
2 small zucchini, quartered and diced
4 garlic cloves, minced
1 tablespoon Italian seasoning
2 cups baby spinach, roughly diced
2 tablespoons tomato paste
2 tablespoons red wine or red wine vinegar
24 ounces store-bought or homemade marinara sauce
1 teaspoon coarse salt
½ teaspoon ground black pepper
15 ounces ricotta cheese
½ cup parmesan, shredded
4 ounces mozzarella cheese, shredded
2 tablespoons extra virgin olive oil
1 ½ cups water
Fresh basil and parsley, roughly chopped for garnish

Directions

Cook the Turkey Vegetable Filling:
I start by turning the Instant Pot to sauté mode, then add olive oil. Once it’s heated, I cook the ground turkey with salt, pepper, and Italian seasoning until browned—about 5 minutes. Then I stir in the onion and zucchini and cook for another 4–5 minutes until the onion softens. I add garlic and spinach and sauté for 1 more minute, just until fragrant. Next, I stir in the tomato paste and cook for 2 minutes. After that, I pour in the red wine or vinegar and scrape up the browned bits at the bottom. Once combined, I turn off sauté mode and remove the mixture to a bowl.

Layer and Cook the Lasagna:
Into the Instant Pot, I return a third of the turkey mixture and add the water plus about 6 ounces of marinara sauce. I stir, sprinkle with a third of the ricotta, then break 4 lasagna noodles to fit and layer them on top. I repeat this two more times, layering turkey mixture, ricotta, and broken noodles, finishing with the rest of the marinara sauce on top.

I secure the lid and seal the vent. Using manual mode, I cook it on high pressure for 6 minutes. After cooking, I let it naturally release for 10 minutes, then do a quick release. Once the lid is off, I sprinkle the top with mozzarella and parmesan, replace the lid (no sealing needed), and let the cheese melt. I garnish with fresh basil and parsley before serving.

Servings and timing

This lasagna serves 4 to 6 people.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Swap the Meat: I sometimes use ground chicken or even plant-based meat for a vegetarian twist.
Add More Veggies: Bell peppers or mushrooms are great additions if I want extra texture.
Cheese Options: Cottage cheese works well in place of ricotta if that’s what I have on hand.
Make it Spicy: I like adding a pinch of red pepper flakes for a little kick.
Low-Carb Version: Using zucchini ribbons instead of noodles turns this into a low-carb lasagna.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the microwave for quick servings or warm it in a 350°F oven for about 15–20 minutes if I’m reheating multiple portions. To freeze, I let the lasagna cool completely, wrap it tightly, and freeze for up to 3 months. I reheat from frozen at 375°F for 40–45 minutes, covered with foil.

FAQs

How do I prevent the lasagna from burning at the bottom in the Instant Pot?

I make sure to stir the bottom layer of the mixture well and use the full 1½ cups of water. It helps prevent the burn warning.

Can I use no-boil lasagna noodles?

Yes, I break them to fit and use them just like regular uncooked noodles. The Instant Pot cooks them perfectly.

Can I double this recipe?

I wouldn’t recommend doubling in a standard 6-quart Instant Pot—it might overflow. If I want to make more, I do two separate batches.

Is it okay to use frozen spinach?

Definitely. I thaw and squeeze out excess moisture before adding it to the sautéed garlic step.

Can I make this ahead of time?

Yes, I assemble the lasagna and refrigerate it before cooking. When I’m ready, I follow the pressure cooking instructions as usual.

Conclusion

This Instant Pot Turkey Vegetable Lasagna has become one of my go-to dinners when I want something comforting without spending hours in the kitchen. With plenty of vegetables, lean protein, and cheesy layers, it’s everything I love about classic lasagna made faster and simpler.