Pasta sauce – I prefer using Victoria marinara sauce because it is preservative-free and tastes homemade! Click here to find it in a store near you.
Lasagna noodles – This recipe uses oven-ready lasagna noodles to cut down on prep time. You can read more about the difference between no-boil vs regular lasagna noodles in this article.
Ricotta filling – A cheesy blend of ricotta, mozzarella, baby spinach, salt, and oregano make up the creamy ricotta layer in this lasagna.
Mozzarella cheese – Shredded mozzarella tops the lasagna for a delicious, cheesy finish.
Parsley – Freshly chopped to garnish the finished lasagna.
Break the noodles into half and set them aside.
Mix ricotta cheese, spinach, mozzarella cheese, oregano, and salt in a medium-sized mixing bowl until they are well combined.
Assemble the Lasagna
Line a springform pan with parchment paper.
Pour 1 cup of pasta sauce into the parchment paper-lined pan. Place the lasagna noodles over it in a single layer.
Top the noodles with half of the ricotta mixture.
Repeat the layers starting with pasta sauce, noodles, then the ricotta mixture until the pan is almost full to the brim. If using a 7-inch springform pan, you should be able to repeat the layers twice. Finish with a final layer of marinara sauce.
Cover the pan with foil.
Add 1.5 cups of water to the base of the Instant Pot.
Place the springform pan carefully on a trivet and lower it into the inner pot of the Instant Pot.
Cover the Instant Pot and pressure cook on high for 30 minutes.
Once the cooking cycle is complete, wait for 10 minutes before releasing the pressure.
Carefully remove the springform pan from the Instant Pot.
Remove the foil and top it with cheese. Cover with foil and in about 5-10 minutes, the cheese should have melted.
Let the lasagna rest for 15-20 minutes. Garnish with freshly chopped parsley leaves.
Slide a knife around the edges of the lasagna to loosen it. Unhinge the clasp and remove the sides of the pan.
Cut the lasagna into slices and serve immediately.