Instant Pot Healthy Lasagna

Ingredients

• 1 pound lean ground turkey 
• 1/2 cup onions, diced
• 1/2 cup broccoli, finely chopped
• 3 cloves garlic, minced
• 24 oz. jar of low-sugar pasta sauce
• 1 egg
• 1 cup 2% cottage cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella 
• 1 Tablespoon Italian Seasoning
• Dash of Salt & Pepper
• 16 oz package of whole wheat lasagne noodles (you will likely only use half)
• 1/2 cup – 1 cup fresh spinach
• 1/2 cup water

Directions

1. Add turkey, onions, and garlic to pressure cooker.  Use saute function and cook, breaking up meat until fully cooked and browned. Drain and put in a large bowl. Add jar of pasta sauce and half of the broccoli to the bowl and mix well.
2. In a separate bowl, mix cottage cheese, egg, parmesan cheese, Italian seasoning, 1/2 cup of the mozzarella cheese, salt, and pepper.
3. Next, add the other half of the broccoli to the bottom of the pressure cooker. This is so your noodles won’t burn.
4. Then, add a thin layer of the meat sauce over the broccoli.
5. Start layering the noodles. You will need to break them to fit inside.
6. Next cover the noodles with a layer of the cheese mixture.
7. Add fresh spinach leaves (save some for the final layer).
8. Add a layer of meat sauce and repeat until both mixes are gone.
9. For the final layer, end with a few spinach leaves and 1/2 cup of mozzarella cheese.
10. Add 1/2 cup of water to the pan at the sides of the lasagna (not directly over the noodles).
11. Cover with lid and set the pressure cooker to 8 minutes.
12. Once cooking has completed, quick release the pressure and remove the lid.
13. Let sit for 10 minutes before serving.