Servings: 4 to 6

5 ounces frozen spinach 5 ounces frozen spinach
1 pound ground turkey 1 pound ground turkey
seasonings to taste seasonings to taste
4 ounces ricotta cheese 4 ounces ricotta cheese
1 egg 1 egg
1 box oven ready lasagna noodles 1 box oven ready lasagna noodles
1/2 jar prepared Alfredo sauce ½ jar prepared Alfredo sauce
1/4 cup milk ¼ cup milk
1-2 cups shredded mozzarella cheese 1 to 2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese ¼ cup grated Parmesan cheese

Thaw frozen spinach. Wrap in paper towel and squeeze out extra moisture.
Brown the ground turkey. Season to taste with Italian seasoning, garlic, onion, salt, and/or pepper. Stir in Alfredo sauce and milk. Add more Alfredo sauce and/or milk if too dry. Set aside.
Mix egg into the ricotta cheese and add in spinach (some or all).
Grease a 6 to 7" spring-form or round push pan (whatever size fits best in the inner pot). Begin with a layer of meat + Alfredo sauce, then noodles (breaking them to fit), ricotta mixture, mozzarella, and Parmesan. Repeat layers until pan is full, topping off with more sauce and shredded cheese.
Cover the lasagna with a greased piece of aluminum foil (to prevent the cheese from sticking).
Place the lasagna in the inner pot of the Instant Pot on the trivet with 1 cup of water.
Cook on High Pressure for 25 minutes, followed by a Natural Pressure Release for 20.
Optional: Remove the foil and broil the lasagna on HIGH until the top is brown and bubbly.

You will not use the entire box of noodles and may not use all of the other ingredients. It will depend on the size of your pan and how generously you apply the layers!  You will not use the entire box of noodles and may not use all of the other ingredients. It will depend on the size of your pan and how generously you apply the layers!