David’s Recipes – Pressure Cooker – Looking for an easy vegetarian recipe? David Venable shares his Pressure Cooker Spinach Lasagna that can be in a microwave pressure cooker too! For more of David’s recipes: http://qvc.co/XzmmsJ
Lasagna is the ultimate company’s coming dish. It is hearty, it’s delicious, and everyone seems to love it. If you are looking for a vegetarian version, I have just the ticket. I’m making this lasagna in a microwave pressure cooker; now if you are making this in a regular pressure cooker just reduce your cooking time by about ten minutes. You will also have to let your lasagna rest another ten minutes after cooking so it holds its shape. My recipe for Caesar Salad with Avocado Dressing would be a delicious starter here and you may also want to serve my Mozzarella Stuffed Garlic Rolls to soak up all the sauce.
Pressure Cooker Spinach Lasagna
Tip: If you’re cooking this lasagna in a regular pressure cooker, just reduce the cooking time by about 10 minutes.
Ingredients:
2 cups Ricotta cheese
1/2 cup Parmesan
1 egg, slightly beaten
1 tsp salt
1/2 tsp 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
Preparation:
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.
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