Pressure Cooker Lasagna Recipe 4

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PRESSURE COOKER MESSY LASAGNA



Pressure Cooker Messy Lasagna image

This recipe includes all the flavors of lasagna without the oven or fuss.

Provided by Woodmnky

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
1 (16 ounce) package bow tie pasta (farfalle)
1 (15 ounce) can tomato sauce
1 (15 ounce) can stewed tomatoes
1 (10 ounce) package frozen spinach, thawed
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon Italian seasoning
water to cover
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
  • Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
  • Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 53 g, Cholesterol 59.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 566.7 mg, Sugar 6 g

PRESSURE COOKER SPINACH LASAGNA RECIPE - (4.7/5)



Pressure Cooker Spinach Lasagna Recipe - (4.7/5) image

Provided by davidv

Number Of Ingredients 10

2 cups Ricotta cheese
1/2 cup Parmesan
1 egg, slightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara sauce, divided up
3/4 cup vegetable stock, divided up
4 dry lasagna noodles, snapped in half lengthwise
3 cups frozen chopped spinach, thawed and drained
2 cups shredded Mozzarella

Steps:

  • Combine the Ricotta, Parmesan, egg, salt, and pepper in a medium-size bowl. Place 1 cup of the marinara and 1/4 cup of vegetable stock into the bottom of the Microwave Pressure Cooker and stir together. Take 3 halves of the lasagna noodles and place them next to each other on top of the marinara. Carefully spread half of the Ricotta mixture over the lasagna. Sprinkle 1-1/2 cups of spinach over the Ricotta. Sprinkle 1 cup of Mozzarella over the spinach. Spread 1/2 cup of marinara over the Mozzarella. Pour a 1/4 cup of vegetable stock over the Mozzarella and marinara. Take 3 halves of the lasagna noodles and place them next to each other over the spinach. Push them towards you, so you can fill the empty space with a fourth noodle (laying in the opposite direction). Spread the remaining Ricotta over the noodles, the remaining spinach on top, and then pour the remaining stock over the spinach. Place the remaining noodles next to each other over the spinach and spread the remaining marinara on top. Put the lid on the pressure cooker and lock it in place. Microwave on high for 30 minutes. When the pressure has dropped naturally, unlock and open the lid. Sprinkle with the remaining Mozzarella. Cover again; let the lasagna rest for 10 minutes before serving.

PRESSURE COOKER LASAGNA RECIPE - (4/5)



Pressure Cooker Lasagna Recipe - (4/5) image

Provided by janriff924

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, diced
1 pound ground beef
salt
pepper
1 (24-ounce) jar pasta sauce
1/4 cup water
2 pounds ricotta
2 large eggs
1/3 cup parmesan, grated
2 teaspoons garlic, minced
1 teaspoon Italian seasoning
8 ounces lasagna noodles, no-boil variety
1 package mozzarella cheese, shredded

Steps:

  • In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become translucent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper (to taste). Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Ladle a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve warm.

PRESSURE COOKER CHICKEN LASAGNE



Pressure Cooker Chicken Lasagne image

This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy.

Provided by kiwidutch

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 kg cooked chicken (I use my pressure cooker chicken recipe)
400 g frozen spinach
1 tablespoon butter
2 tablespoons flour
1/2 teaspoon nutmeg
2 -3 cups chicken stock (from pressure cooker chicken fillet recipe)
3 large tomatoes, sliced
200 g cheese (grated)
200 g no-boil lasagna noodles

Steps:

  • Heat oven to 180°C (355°F).
  • First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
  • Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
  • Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
  • Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
  • Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
  • Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.

Nutrition Facts : Calories 723, Fat 34.3, SaturatedFat 14.8, Cholesterol 230.7, Sodium 943.5, Carbohydrate 21.2, Fiber 4.9, Sugar 6.5, Protein 81

LASAGNA IN THE PRESSURE COOKER



Lasagna in the Pressure Cooker image

Make and share this Lasagna in the Pressure Cooker recipe from Food.com.

Provided by TishT

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, diced
1 lb ground beef
24 ounces pasta sauce
1/4 cup water
2 lbs ricotta cheese
2 large eggs
1/3 cup parmesan cheese, grated
2 teaspoons garlic, minced
1 teaspoon italian seasoning
8 ounces no-boil lasagna noodles
8 ounces mozzarella cheese, shredded
salt & pepper, to taste

Steps:

  • In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned.
  • Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl.
  • In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired.
  • Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce.
  • Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes.
  • Serve from the pressure cooker pot with some crusty bread.

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