Pressure Cooker Lasagna is a delicious recipe the whole family will love. This classic Sunday dinner is now an option any day of the week! Works great as leftovers, too!
It’s The Recipe ReDux time again. And boy were they inspired with this month’s challenge:
“Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker: Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.”
We have been in the mid- to upper 90’s and and low 100’s for the past month, with no end in sight. So you know I’m looking for ways to keep the house cool this summer. Enter: pressure cooker.
I received a pressure cooker for Christmas this past year and I’ve been loving it. I use it at least once per week, if not more. I own the Power Pressure Cooker XL (from Costco) but I know Instant Pot brand is super popular right now. Both are great options when it comes to electric pressure cookers. This recipe will work in either brand.
When using my pressure cooker I like to branch out and try new recipes, however, sometimes I just want a classic dish. Lasagna is always a crowd pleaser and is a classic Sunday dinner around here, so I figured, why not make a Pressure Cooker Lasagna?! Takes less time to cook and just as delicious as oven baked. Plus, I didn’t have to heat my kitchen up to cook it. 🙂
Cook without the heat of the oven: delicious Pressure Cooker Lasagna Share on X
I try to sneak in veggies where I can, so in this pressure cooker lasagna I’ve added onion, bell pepper, mushrooms, tomatoes and spinach. Yum! You’ll definitely be getting in some good-for-you nutrition in this dish without sacrificing flavor.
How are you cooking to keep the house cool this summer? Let me know in the comments!
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Pressure Cooker Lasagna
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Italian
Description
Pressure Cooker Lasagna is a delicious recipe the whole family will love. This classic Sunday dinner is now an option any day of the week! Works great as leftovers, too!
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves minced garlic, divided
- 1 cup diced mushrooms
- 1 lb lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 14.5 oz Italian style diced tomatoes
- 1 12 oz can tomato paste
- 1 tablespoon sugar (optional)
- 1 tablespoon dried basil
- 1/4 cup water
- 3 cups low-fat cottage cheese
- 2 cups packed baby spinach
- 2 large eggs
- 1/3 cup shredded parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 8 ounces no-boil (oven ready) lasagna noodles
Instructions
- Turn the pressure cooker on saute mode. Add the olive oil, onion, bell pepper, 2 cloves minced garlic, mushrooms, ground beef, salt and pepper. Cook until the ground beef is browned and the onions and bell pepper are semi-tender.
- Remove from the pot, strain any excess fat and place in a large bowl. Add in the diced tomatoes, tomato paste, sugar (if using), basil, and water; stir to combine.
- In a separate bowl, stir together the cottage cheese, spinach, eggs, parmesan cheese, remaining 2 cloves minced garlic, 1 cup of the mozzarella cheese, and Italian seasoning.
- Spray the pressure cooker with non-stick cooking spray.
- Working to build layers, first place one-fifth of the beef mixture to the bottom of the pressure cooker, followed by a layer of noodles (you might have to break some of the noodles to get them to fit in the pot). Top the noodles with one-fourth of the cheese mixture.
- Continue layering in the same order, ending with the noodles on top sprinkled with the remaining 1/2 cup mozzarella cheese.
- Put the lid on the pressure cooker, and set the timer to cook for 10 minutes.
- When the timer is done, quick release the pressure. Allow the lasagna to sit for 10 additional minutes, covered.
- Carefully remove the lid. Serve warm.
- Store leftovers in a sealed container in the fridge for up to 1 week.
Be sure to stop by The Recipe ReDux to check out all the other delicious and healthy beat-the-heat recipes!
- Lunch Ideas for Busy Moms - July 10, 2024
- Why Sharing Mealtime Responsibility with Your Kids is a Game-Changer - June 20, 2024
- 10 Best Bedtime Snacks for Kids - June 5, 2024
