Introduction: The Healthy Instant Pot Lasagna with Cottage Cheese is a well-balanced and flavorful dish that caters to both taste and health-conscious preferences. This detailed recipe combines lean ground turkey, whole wheat lasagna noodles, and a blend of herbs and spices for a hearty yet nutritious meal. Whether prepared in the Instant Pot or the oven, this recipe aligns with various healthy eating plans, providing a satisfying option for those on the 21 Day Fix, Ultimate Portion Fix, or 2B Mindset programs.
Ingredient Selection and Harmony: The inclusion of 2% cottage cheese or ricotta adds a creamy texture without overwhelming the dish with excess fat. The careful mix of oregano, thyme, parsley, onion powder, and garlic enhances the flavor profile of the crushed tomatoes, creating a robust and aromatic sauce. The use of whole wheat lasagna noodles contributes fiber, while ground turkey provides a lean protein source. This thoughtful combination ensures a well-rounded, nutritious meal.
Cooking Techniques – Instant Pot: The Instant Pot method simplifies the cooking process, making it efficient and time-saving. Layering the lasagna in a 7-inch springform pan with a trivet ensures even cooking. The pressure-cooking technique infuses the ingredients with flavor while preserving their nutritional value. The final touch of broiling adds a golden hue to the cheese, enhancing both the visual appeal and taste of the dish.
Cooking Techniques – Oven: For those who prefer the oven, the recipe offers clear instructions for a delicious baked alternative. The layering of ingredients in an oven-safe dish, followed by a tightly covered foil, ensures the retention of moisture and flavor during the baking process. The broiling step at the end adds a delightful crispness to the cheese, providing a perfect finishing touch.
Healthy Eating Plans and Nutritional Considerations: The recipe includes detailed information for various healthy eating plans, such as the 21 Day Fix, Ultimate Portion Fix, and 2B Mindset. The provided nutrition facts offer transparency about the calorie, carbohydrate, protein, and fat content, allowing individuals to make informed choices based on their dietary goals. The recipe emphasizes the use of lean turkey, whole wheat noodles, and reduced-fat cheese, aligning with a health-conscious approach.
Recipe Tips: The recipe offers practical tips for customization, including the addition of extra vegetables for a nutrient boost and the option to swap cottage cheese for skim ricotta. Meal prepping is encouraged, and the inclusion of extra vegetables, such as spinach, carrots, or bell peppers, is suggested to enhance both flavor and nutritional value. Attention to detail, such as spraying foil with cooking spray to prevent sticking, demonstrates a commitment to the overall cooking experience.
In conclusion, the Healthy Instant Pot Lasagna with Cottage Cheese is a versatile and health-conscious recipe that caters to a variety of preferences and dietary plans. Whether prepared in the Instant Pot or oven, its thoughtful ingredient selection and detailed instructions ensure a satisfying and nourishing dining experience.
Healthy Instant Pot Lasagna with Cottage Cheese
INGREDIENTS
1 cup 2% cottage cheese or ricotta
1 cup mozzarella cheese I use mozzarella
28 oz crushed tomatoes Do not use full or diced tomatoes–they have too much liquid in them. For instructions on using jarred pasta sauce, please read the post.
1 tbsp oregano
1 tbsp thyme
1 tbsp parsley
1 tbsp onion powder
1 tbsp garlic
6 whole wheat lasagna noodles
1 lbs ground turkey
3 cups spinach fresh
INSTRUCTIONS
INSTANT POT
In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil. 6 whole wheat lasagna noodles, 1 lbs ground turkey, 3 cups spinach,
Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.
Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.
Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.
This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.
OVEN
Preheat oven to 350°F.
In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 6 whole wheat lasagna noodles
Bake for 60 minutes. Remove the foil and check your noodles for doneness.
Broil your lasagna for 1-2 minutes until the cheese is lightly browned.
Remove from the oven and top with fresh basil, if desired, and serve!
NOTES
HEALTHY EATING PLANS
21 Day Fix/Ultimate Portion Fix: These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers. A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container.
2B Mindset: Eat with additional vegetables for a complete lunch.
Recipe Tips
This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking.
If you’re following the 21 Day Fix program, the container calculations below are based on using 6 lasagna noodles for the entire recipe.
Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers.
If you choose to use ground beef instead of turkey you will need to brown and drain before adding. Beef released too much liquid while cooking to use raw in the Instant Pot.
Use fresh spinach for this recipe to reduce the amount of liquid.
I love making homemade spaghetti sauce, but if you buy store bought look for one that has no added sugar.
If you’re not a fan of cottage cheese you can swap out for skim ricotta in its place.
Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking.
If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
NUTRITION
Calories: 321kcal | Carbohydrates: 35g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 499mg | Potassium: 830mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 20mg | Calcium: 215mg | Iron: 4mg
NOTES
This recipe makes six large servings. The points value per serving are: 6 Blue Plan Points | 7 Green Plan Points | 3 Purple Plan Points | 2023 Points: 6. Counts are based on following the recipe using 99% fat-free turkey, wheat lasagna noodles, reduced-fat Italian cheese blend, and part skim ricotta.