Meatless Pesto Spinach Pressure Cooked Lasagna

Meatless Pesto Spinach Pressure Cooked Lasagna


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This spinach lasagna is a meatless meal. Fast forward to dinner time by using a pressure cooker to get this dinner on the table in no time flat.

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Time needed

15 min preparation + 15-20 min cooking

Serving Size / Yield

3-5 servings


  • 1 Tbs. extra virgin olive oil
  • 2 (10 oz.) packages frozen chopped spinach
  • 1/2 onion, chopped
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 2 cloves garlic, crushed
  • 1 (32 oz.) jar pesto sauce
  • 1 1/2 C. water
  • 2 C. non-fat cottage cheese
  • 1 (8 oz.) package part skim mozzarella cheese, shredded
  • 1/4 C. grated Parmesan cheese
  • 1/2 C. chopped fresh parsley
  • 1 tsp. salt
  • 1/8 tsp. black pepper
  • 1 egg
  • 8 oz. lasagna noodles

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Turn pressure cooker on high. In a large pot over medium heat sauté spinach, onion, oregano, basil and garlic in the olive oil. Pour in pesto sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan (that will fit into your pressure cooker or you can simple lay ingredients directly in your pressure cooker). Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. Cover with foil if in a pan and bake in the pressure cooker for about 15-20 minutes or until golden brown and bubbly. Let sit 10 minutes before serving.

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