Instant Pot White Chicken & Spinach Lasagna
White chicken and spinach lasagna made in the Instant Pot.
Servings: 6 servings
Calories: 808kcal
Ingredients
- 4 cups Mafalda noodles mini lasagna noodles
- 2 chicken breasts diced
- 2 tablespoon oil
- 1 small onion diced
- 2 garlic cloves minced
- ¼ cup flour
- 2 cups chicken broth
- ¾ cup soy milk or any other dairy-free milk
- 3 cups mozzarella cheese shredded, divided
- 1 ½ cups Parmesan cheese shredded, divided
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 ½ cups ricotta cheese
- 1 cup spinach chopped
- parsley garnish
- 1 cup water
Instructions
- Set oven to broil. Use the broiler if you want the top of your lasagna to have a crispier texture. You can skip this step if you wish.
- Set Instant Pot to SAUTE and add in the 1 tablespoon of oil.
- Add diced chicken breasts to the Instant Pot and cook until all sides are no longer pink. Remove from pot.
- Add diced onions and minced garlic cloves to the Instant Pot and cook for about 3 minutes. Add in the ¼ cup of flour and the ¾ cup of soy milk. (Regular milk will curdle under pressure.)
- Add in the 2 cups of chicken broth.
- Add basil, oregano, and black pepper.
- Add in 2 cups of Mozzarella cheese and 1 cup of Parmesan cheese. Stir and allow cheese to melt.
- Remove from pot and clean the inner liner of the Instant Pot.
- In a 7" springform pan, grease all sides with nonstick cooking spray.
- Add 2 cups of Mafalda noodles to the bottom of the pan, spreading evenly.
- Add half of the cheese sauce you made in the Instant Pot on top of the noodles evenly.
- Layer half of the cooked chicken on top of the cheese sauce.
- Layer ¾ cups of the ricotta cheese on top of the chicken.
- Sprinkle the 1 cup of chopped spinach evenly over the ricotta cheese.
- Once again, layer the noodles, cheese sauce, chicken, and ricotta cheese.
- Top the rest off with remaining mozzarella and Parmesan cheeses.
- Cover springform pan with aluminum foil and set on a sling.
- Add 1 cup of water to the Instant Pot and add sling with pan into inner liner.
- Close the lid and vent and cook for 20 minutes.
- Allow to release pressure for 10 minutes and remove from Instant Pot.
- If using the broiler method, remove the aluminum foil from pan and set in the oven for about 3 minutes or until the top of the lasagna starts to brown and bubble.
- Unlock the springform pan and lift from lasagna, sprinkle with parsley if desired. Serve.
Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 64g | Protein: 56g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1208mg | Potassium: 691mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1463IU | Vitamin C: 6mg | Calcium: 788mg | Iron: 3mg
