Vegetable Lasagna in your Pressure Cooker!

By December 4, 2018Main Dishes, Recipes

New Ideas

Wow!  This vegetable lasagna turned out so much better than I could have hoped for!!!  It was amazing!

It started with an idea from a recipe in Diabetic Living.https://www.bhg.com/shopping/subscribe-to-diabetic-living-magazine/  I like getting these magazines because often they have fun recipes to try!  The recipe caught my eye since I had a Nutrition Genetic Profile done in August through Nutrigenomix https://www.nutrigenomix.com/.  The test showed that my body (especially my metabolism and my heart) do better eating less saturated fat (animal fats).  This made me really consider eating more vegetarian meals.  In the past I have cooked vegetarian meals usually about once a week or once every other week, but this information made me want to do it a little more often.

So begins my search for new yummy and filling vegetarian recipes!  The idea for this one came from a magazine, but I have made it my own.  Even better, I used my pressure cooker for it.  So instead of baking for 1 hour, this one is done in about 8 minutes.  The prep is way easier too!  I hope you will enjoy it as much as me and my family did!

Prep Time: 15 minutes     Cook Time: 8 minutes

Serves 8

Ingredients:

1 Red, orange, or yellow bell pepper, chopped

4 cups Fresh spinach, coarsely chopped

24 oz Garlic Pasta Sauce

15 oz Canned or fresh diced tomatoes

15 oz Ricotta cheese

16 oz Mozzarella and Parmesan cheese mix, shredded

1 tsp Dried basil

12 lasagna noodles (not oven ready) about 1/2 package

Directions:

  1.  Combine bell pepper and spinach in a medium size bowl.
  2.  In a large bowl, combine pasta sauce, diced tomatoes, ricotta cheese, 1/2 of the mozzarella and Parmesan cheese, and basil.  Stir well to combine.
  3. Scoop about 1 cup of sauce into your pressure cooker (enough to cover the bottom).  Continue to layer as follows:
  4. Add 1 layer of lasagna noodles (you will have to break them up to fit).
  5. Add another cup of sauce.
  6. Add 1/2 of the veggie mixture.
  7. Add another layer of noodles.
  8. Add another cup of sauce.
  9. Add the other 1/2 of veggies.
  10. Add the remaining noodles.
  11. Add the remaining sauce.
  12. Top with the remaining cheese.
  13. Cook on high pressure for about 8 minutes (remember pressure cookers vary, so you may need to adjust the time slightly).  Let the cooker release pressure naturally for best results (usually takes about 10 minutes), or quick release if you are in a hurry.

Nutrition Information per Serving:

Total Calories: 393, Total Fat: 19 grams, Total Carbs: 39 grams, Dietary Fiber: 5 grams, Protein: 24 grams

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