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Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
Spinach and Herb Lasagna
| By : |
Photo by: Evi Abeler
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 egg large
- 1/2 teaspoon salt kosher
- 1/2 teaspoon black pepper freshly ground
- 1 pound ricotta cheese
- 1/4 cup Pecorino cheese grated
- 8 ounces mozzarella cheese fresh, coarsely shredded
- 2 cups baby spinach chopped
- 1/4 cup flat-leaf parsley fresh, chopped
- 1/4 cup basil fresh, chopped
- 2 1/2 cups marinara sauce
- 8 lasagna noodles no-boil type
Ingredients
|
Instructions
- Insert the steam rack into the Instant Pot and add
1 1⁄2 cups water. In a medium bowl, beat the egg with the salt and pepper. Add the ricotta, Pecorino, and1⁄2 cup of the mozzarella, and mix to combine. Fold in the spinach, parsley, and basil. - Spread
1⁄2 cup of the marinara on the bottom of a deep8 inch round soufflé or casserole dish. Top with 2 noodles, breaking them to fit as necessary, then spread1⁄2 cup of the marinara over the top. Dollop with one-third of the ricotta mixture and sprinkle with one-quarter of the remaining mozzarella. - Cover the dish with aluminum foil. Using another piece of foil, make a “sling” measuring about
3 inches x20 inches . Use it to lower the pan into the pot. - Lock the lid. Press [Manual] and cook on high pressure for 10 minutes. Use the “Natural Release” method for 15 minutes, then vent any remaining steam and open the lid. Lift the lasagna from the pot and discard the foil.
- If desired, preheat broiler and broil the lasagna until the cheese is golden brown, 2 to 3 minutes. Serve and Enjoy!
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
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Made this recipe last night and although it tasted great, it was very watery. My tomato sauce was quite liquidy to start, so next time I will try strained diced tomatoes.
My whole family LOVED this, we made two and I had hoped for lunch leftovers….. No such luck! Came out perfect.
I liked this recipe, although I did adapt it a bit. I cooked up aome ground bison & onion& made my marinara. I just did it in my pan because i had just done my water test & didn’t want to bother pouring out the water to do it in there. In the end, my noodles weren’t fully cooked. I had to improvise the casserole dish, so it was slightly smaller…everything was really packed in there! I think if i use that casserole dish again, I’ll add more time. The flavor was excellent!!
Nice!
Made this last night for the family and it was delicious! I had read through all the comments and made sure my marinara sauce wasn’t watery. I used the recipe from Americas test kitchen for basic red sauce – it worked well. Everyone liked it – will definitely make it again.
L
Amazingggggggg! My husband cannot stop eating this delicious lasagna!!!! Thank you!
Easy and delicious! Definitely recommend putting the lasagna in the broiler – tasty final touch.
This recipe makes more of a creamy lasagna soup. Delicious, but very liquid. Best served in a bowl with a spoon.
I would rate this as very good- not quite excellent. The America’s Test Kitchen marinara sauce + the fresh basil really made this recipe.
Taste was amazing.
Consistency was soupy.
Ciok time was off by a light year.
After the recomended time internal temp was 85F.
Put it in again and temp was a whopping 93F.
After the third cycle we were at 114F.
Tired if waiting sonwe ate it warm.
Not making it again.
Good flavor but horrible consistency. Pasta was not cooked and the rest was really runny. Probably needs to cook longer.
Very good
I used a thick marinara sauce and broiled it for 5 minutes once done.
It was easy to make
Looks amazing. Will try it out.
Rhy