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Ingredients
- 2 tsp olive oil
- 1 1/4 1/4 lb Italian chicken sausage, ground turkey, or lean ground beef
- 1 onion
- 4 cloves of garlic
- 4 cups chicken broth or stock
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can of tomato sauce
- fresh basil
- 2 cups fresh spinach, chopped
- 6 gluten free lasagna noodles, broken into bite sized pieces (or use whole wheat)
- ricotta
- mozzarella
- parmesan cheese (I use Pecorino Romano)
Preparation
Step 1
Set IP to saute and add olive oil to the bottom of the pot. Remove sausage from casing and saute until cooked through. Add in onions and saute until translucent. Add in garlic and cook for an additional minute.
Deglaze pot with chicken broth, then add in tomatoes and lasagna noodles. Stir in 1 T fresh basil.
Place lid on Instant Pot and lock. Cook for 6 minutes on manual. After cook time, do a quick release. Stir in fresh spinach until it wilts.
Ladle into bowls and top with 2 T mozzarella, ¼ cup of ricotta cheese, and 1 T of parmesan cheese. Garnish with additional basil.