Servings: 1

Per Serving:

Calories: 545

Protein: 42g - Carbohydrates: 59g - Fat: 18g

Ingredients:

• 2 tbsp Grated Cheese

• 2 pieces Barilla Lasagne Noodles

• 2 cups (60 g) Spinach

• 1/2 tsp Black Pepper

• 1/2 tsp Dried Italian Seasoning

• 1 tbsp Dried Rosemary

• 1/2 cup (123 g) Canned Tomato Sauce

• 1 cup (240 g) Chicken Broth

• 1 clove Garlic

• 1/2 cup, chopped (80 g) Onions

• 4 oz (113 g) Lean Ground Beef

• 1 tsp Olive Oil

Instructions:

1. Prep the Ingredients: Begin by finely dicing the onion and mincing the garlic clove. If using fresh spinach, rinse and chop if desired; if using frozen, ensure it's thawed and drained. Grate the cheese and set aside.

2. Sauté the Base: Heat olive oil in an InstanPot on the Sauté setting. Add garlic and onions, sautéing until onions are translucent, about 2-3 minutes.

3. Cook the Beef: Add ground beef to the pot, breaking it into smaller pieces. Cook until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.

4. Add Liquids and Seasonings: Pour in chicken broth and tomato sauce, stirring to combine. Add spinach, black pepper, Italian seasoning, and rosemary. Stir gently.

5. Prepare the Noodles: Break lasagne noodles into smaller pieces. Place them on top of the mixture in the pot, avoiding stirring to prevent sticking.

6. Pressure Cook: Secure the lid on the pot and cook on high pressure for 6 minutes.

7. Serve: Release pressure, gently stir the lasagna. Serve in bowls and top with grated cheese.

Coach’s Notes:

• For a soupier consistency, add an additional cup of chicken broth.

• Add spinach at the end for a crunchier texture.