Shopping Cart

Slow Cook Spinach and Goats Cheese Lasagne Recipe


Spinach and goats cheese lasagne

Slow Cook Spinach and Goats Cheese Lasagne

Time Inc.
Course Main Course
Cuisine Italian
Servings 6


  • Instant Pot Multi Pressure Cooker


  • 1 tsp extra-virgin olive oil
  • 3 onions chopped
  • 3 courgettes diced
  • 1 large carrot shredded
  • 2 cloves garlic chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 800 g chopped tomatoes
  • Cooking Spray
  • Handful basil fresh chopped
  • 180 g part-skim ricotta cheese
  • 500 g spinach chopped
  • 50 g goats cheese roughly 1/4-cup
  • 8 lasagne sheets
  • 30 g Parmesan cheese shredded fresh
  • Basil leaves optional


  • Add oil to the Inner pot and select saute.
  • Add onion, courgette and carrot, and cook, stirring constantly for 5 minutes.
  • Add garlic and cook for a further 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
  • Pour the contents into a bowl and give the inner pot a quick wipe down.
  • Coat the inner pot with cooking spray.
  • Combine basil, ricotta, spinach and goat cheese in a medium bowl.
  • Spread 1/3 of the spinach/cheese mixture in the cooker then arrange 1/3 of the lasagne sheets on top, breaking as necessary to fit in the pot. Add 1/3 of the tomato mixture on top of the lasagne sheets, and Repeat spinach/cheese mixture, lasagne sheet then tomato mixture twice more, finishing with tomato on top covering the pasta sheet completely.
  • Close and lock the lid of the Instant Pot. Press Slow Cook function and adjust to select "less" mode, and program the time for 2 hours.
  • When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.
  • Serve with salad.
Keyword Instant Pot, vegetarian