Best Vegetable Lasagna in Your Pressure Cooker
This delicious vegetable lasagna layers fresh seasonal vegetables, no-boil noodles, and creamy cheeses all cooked quickly in a pressure cooker. It delivers a hearty, comforting meal with rich flavors and perfect texture in just about an hour.
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil adds that smooth, round flavor
- 3 large carrots chopped, adds sweetness and a little bite
- 1 red bell pepper chopped, brightens the dish with color and crunch
- 1 medium zucchini chopped for a lovely soft texture
- 1 medium yellow onion chopped, gives savory depth
- 5 to 6 ounces baby spinach wilts down nice and light
- 28 ounces diced tomatoes 1 large can, juicy base for your sauce
- 0.25 cup fresh basil roughly chopped, plus extras for garnish
- 2 cloves garlic pressed or minced, important for flavor's soul
- 0.125 teaspoon red pepper flakes just a little kick, optional but good
- 2 cups low-fat cottage cheese creamy and mild
- 9 no-boil lasagna noodles cook right inside the pressure cooker
- 8 ounces mozzarella cheese freshly grated, melts and bubbles super nice on top
Instructions
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Toss in the chopped carrots, red bell pepper, zucchini, and onion.
- Sprinkle with a quarter teaspoon salt and let those veggies soften for about 8 to 10 minutes, tender but not mushy.
- Add the baby spinach and cook just until it wilts, about 2 minutes.
- Stir in the diced tomatoes and chopped fresh basil.
- Let the mixture simmer gently for 10 minutes so the flavors get cozy with each other.
- Move the mixture into the pressure cooker pot and start layering with no-boil noodles, veggie mix, cottage cheese, and mozzarella.
- Continue layering until all ingredients are used with a final layer of shredded mozzarella on top.
- Seal the pot and cook at high pressure for about 20 minutes.
- Use natural release for about 10 minutes, then slow release to drop pressure fully before opening the lid carefully.
- When uncovered, let the lasagna sit and rest for 10 minutes to firm up properly.
- Garnish with fresh basil leaves, slice, and serve warm.
Notes
This pressure cooker vegetable lasagna is a perfect quick meal that layers fresh veggies, cheeses, and noodles for comfort food in under an hour. Store leftovers in airtight containers in the fridge for 3 to 4 days or freeze for longer. Enjoy your cozy and delicious dinner!