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
Units
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- 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.