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Pressure Cooker Spinach Lasagna - What Are Your Favorite Pressure Cooker Recipes?

by on ‎08-04-2014 06:30 PM

Hello, foodies…


We heard LOTS of positive comments about our new theme for the month of August (which is “A Month of Meatless Meals” for those of you who don’t know) and I am just thrilled. It’s taken me a long time to realize that “dinner” isn’t always “meat and potatoes.” Sometimes it’s a salad. Sometimes it’s a stir-fry. Sometimes, a frittata. In the last few years, I’ve had some truly incredible vegetarian dishes. And the fact that it’s August just seemed like the perfect time to show you the hidden potential of these healthful ingredients on In the Kitchen with David.


Our second recipe for the month is hearty, comforting, and flavorful. And, thanks to a handy microwave pressure cooker that’s airing this Wednesday, it can be ready in minutes. Here’s my Pressure Cooker Spinach Lasagna.



 


Pressure Cooker Spinach Lasagna


Serves 4–6


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:



  1. Combine the Ricotta, Parmesan, egg, salt, and pepper in a medium-size bowl.

  2. 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.

  3. 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 spinach. Sprinkle a 1/4 cup of vegetable stock over the spinach and marinara surface.

  4. 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.

  5. 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.

  6. Sprinkle with the remaining Mozzarella. Cover again; let the lasagna rest for 10 minutes before serving.


This recipe is prepared with the Cook's Essentials® 4.5-Qt Microwave Pressure Cooker (K40490).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Pressure Cooker Spinach Lasagna


 


The microwave pressure cooker is our Today’s Special Value® on Wednesday…stay tuned for that. I’m a big fan of pressure cooking, foodies…it really saves you a ton of time. And, every year the units get better and better. Speaking of the pressure cooker, tell me, in today’s blog question, what are your favorite pressure cooker recipes? Do you make a great pot roast? Brisket? Roast chicken? I’ll see you Wednesday at 8pm ET.


Keep it flavorful!
—David