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Pressure Cooker Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Brittany Poulson
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Spray the pressure cooker with non-stick cooking spray.
  5. 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.
  6. Continue layering in the same order, ending with the noodles on top sprinkled with the remaining 1/2 cup mozzarella cheese.
  7. Put the lid on the pressure cooker, and set the timer to cook for 10 minutes.
  8. When the timer is done, quick release the pressure. Allow the lasagna to sit for 10 additional minutes, covered.
  9. Carefully remove the lid. Serve warm.
  10. Store leftovers in a sealed container in the fridge for up to 1 week.

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Disclaimer: The information and services provided by Brittany Poulson, MDA, RDN, CD, CDE and Your Choice Nutrition, LLC are in no way to be used as a substitute for medical care. The information provided by this website and through my services is for educational purposes only. Individuals should seek the permission and supervision of a physician before starting any weight loss plan, diet or exercise program. All medical information should be used in consultation with your physician and other healthcare providers. Your Choice Nutrition is not responsible for the contents or products of any or all links made from and to this site by a third party site. Brittany Poulson and Your Choice Nutrition disclaim any liability arising directly or indirectly from the use of this web site and/or services.