Pressure Cooker Messy Lasagna recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 566.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir ricotta cheese into pasta mixture, simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.

Recipe Yield

8 cups cooked pasta

Recipe Note

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

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