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Spinach Lasagne Rolls Recipe

Spinach Lasagne Rolls

Alieen Clark
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Italian
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 400 g ricotta cheese
  • 200 g chopped spinach
  • 140 g Parmesan cheese divided
  • 4 garlic cloves minced
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 375 ml tomato pasta sauce divided
  • 8 lasagne sheets cooked as per package
  • 250 ml Water


  • In a large bowl, combine ricotta, spinach, 70g of the parmesan, garlic, egg, salt, and pepper. Mix well.
  • Spread 100g tomato sauce on bottom of a cake pan (that fits in your inner pot).
  • Lay the cooked lasagne sheets onto a chopping board and spread ricotta filling on top of each sheet, keeping filling inside edges of the past sheet. Roll each lasagne sheet up lengthwise and arrange inside cake pan.
  • Spread remaining sauce over lasagne rolls and top with remaining Parmesan cheese. Tightly cover cake pan with foil.
  • Pour water into Instant Pot and add trivet, create a foil sling to carefully lower the cake pan into the inner pot.
  • Secure the lid and select Pressure Cook and adjust the time to 12 minutes.
  • When the cooking program finishes, perform a quick pressure release and unlock the lid.
  • Remove pan using foil sling and then remove foil from pan and serve.
Keyword Instant Pot, vegetarian
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