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Instant Pot Turkey Vegetable Lasagna

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Instant Pot Turkey Vegetable Lasagna is a hearty, cheesy, and veggie-packed lasagna cooked entirely in the Instant Pot. With layers of lean ground turkey, spinach, zucchini, marinara, and ricotta, it’s a comforting, quicker twist on a classic Italian favorite.

  • Total Time: 40 minutes
  • Yield: 4 to 6 servings

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)

Instructions

  1. Set Instant Pot to sauté mode and heat olive oil. Add ground turkey, salt, pepper, and Italian seasoning. Cook until browned, about 5 minutes.
  2. Add onion and zucchini, cook for 4–5 minutes until onion softens. Stir in garlic and spinach, sauté for 1 minute.
  3. Add tomato paste and cook for 2 minutes. Pour in wine or vinegar, deglaze bottom of the pot. Turn off sauté mode and transfer mixture to a bowl.
  4. Return 1/3 of the turkey mixture to Instant Pot. Add 1 1/2 cups water and 6 oz marinara. Stir to combine.
  5. Top with 1/3 of ricotta, then break 4 lasagna noodles to fit and layer them on top.
  6. Repeat twice more: turkey mixture, ricotta, noodles, ending with the rest of the marinara sauce on top.
  7. Seal lid and cook on high pressure for 6 minutes. Let naturally release for 10 minutes, then quick release.
  8. Sprinkle mozzarella and parmesan on top. Close lid (without sealing) to melt cheese. Garnish with basil and parsley before serving.

Notes

  • Swap ground turkey with chicken, beef, or plant-based meat for variety.
  • Add mushrooms or bell peppers for more veggie content.
  • Use cottage cheese instead of ricotta if preferred.
  • Use zucchini ribbons instead of noodles for a low-carb version.
  • Make ahead and refrigerate before cooking, or freeze cooked portions for later.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 7g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 29g
  • Cholesterol: 75mg

Find it online: https://cooksplash.com/instant-pot-turkey-vegetable-lasagna/