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Healthy Lasagna in the Pressure Cooker

Course Dinner
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Author A Cup Full of Sass


  • 1 pound turkey burger
  • 1/2 cup diced onions & 3-4 round onion slices for bottom of pan
  • 3 garlic cloves minced
  • 1 - 24 oz. jar of organic pasta sauce
  • 1 large organic egg
  • 1 cup plain greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 Tablespoon Italian Seasoning
  • Dash of Salt & Pepper
  • 1/2 cup - 1 cup fresh spinach
  • 1/2 cup water
  • 1/4 cup of shredded mozzarella to the top of noodles


  • Add turkey burger, onions and garlic to pressure cooker and brown. Season with a pinch of salt and pepper. Cook until meat is fully cooked. Drain and put in a large bowl. Add a jar of organic pasta sauce and mix well.
  • In a separate bowl mix greek yogurt, egg, parmesan cheese, Italian seasoning, 1/2 cup of the mozzarella cheese, salt, and pepper.
  • Next, add the onion slice to the bottom of pressure cooker. This is so your noodles won't burn.
  • Next, add a thin layer of the meat sauce over the sliced onions.
  • Start layering the noodles. You will need to break them to fit inside.
  • Next cover the noodles with a layer of the cheese mixture.
  • Add fresh spinach leaves.
  • Add a layer of meat sauce and repeat until gone or until layers of noodles are reached.
  • For the final layer end with a few spinach leaves and 1/4 cup of mozzarella cheese.
  • Add 1/2 cup of water in the pan at the sides of the lasagna. (Do Not pour the water directly over the noodles).
  • Cover with lid and set pressure cooker to 8 minutes.
  • Do a quick release and remove the lid.
  • Let sit for 10 minutes before cutting.
  • Serve