3-Cheese Lasagna Rolls - Instant Pot
Equipment
- Stacker pans
Ingredients
- 8 lasagna noodles cooked al dente
- 24 oz jar spaghetti sauce
- 15 oz jar of Alfredo sauce only using about half the jar
- 2-3 cups mozzarella shredded
- 1½ cups shredded parmesan
- 1 cup cottage cheese you can use Ricotta or Feta also
Instructions
- Cook noodles in a large skillet with water until al dente. When noodles are done, place on a baking sheet lined with paper towels.
- Using a 7" round Round baking dish. I like to use one my stacker pans. They are very versatile. add 2 cups of spaghetti sauce in bottom and set aside.
- See pic above: Spread each lasagna noodle with 1 large spoonful of Alfredo sauce, then top with cottage cheese, mozzarella, and parmesan. Roll each noodle up in a pinwheel and place vertically in your prepared dish until pan is full and noodles have been used up. Spoon a remaining red sauce over the top. Cover dish loosely.
- Place baking dish in Instant Pot on a trivet with 1 cup of water to pressurize. Set pot for 20 minutes high pressure. 12 min NPR.
- Let lasagna cool for 15 minutes before serving. You can serve right out of the pot or you can carefully turn lasagna over onto serving dish.
Notes
This is a a very basic recipe, but you can make it your own and add cooked meat, or veggies. I often blanch spinach for 30 seconds right in the hot pasta water after the noodles are cooked and removed. The spinach stays bright green. Squeeze or blot the moisture out of the leaves before adding to lasagna rolls.
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3-Cheese Lasagna Rolls - Instant Pot
Servings: 4 servings
Equipment
- Stacker pans
Ingredients
- 8 lasagna noodles cooked al dente
- 24 oz jar spaghetti sauce
- 15 oz jar of Alfredo sauce only using about half the jar
- 2-3 cups mozzarella shredded
- 1½ cups shredded parmesan
- 1 cup cottage cheese you can use Ricotta or Feta also
Instructions
- Cook noodles in a large skillet with water until al dente. When noodles are done, place on a baking sheet lined with paper towels.
- Using a 7" round Round baking dish. I like to use one my stacker pans. They are very versatile. add 2 cups of spaghetti sauce in bottom and set aside.
- See pic above: Spread each lasagna noodle with 1 large spoonful of Alfredo sauce, then top with cottage cheese, mozzarella, and parmesan. Roll each noodle up in a pinwheel and place vertically in your prepared dish until pan is full and noodles have been used up. Spoon a remaining red sauce over the top. Cover dish loosely.
- Place baking dish in Instant Pot on a trivet with 1 cup of water to pressurize. Set pot for 20 minutes high pressure. 12 min NPR.
- Let lasagna cool for 15 minutes before serving. You can serve right out of the pot or you can carefully turn lasagna over onto serving dish.
Notes
This is a a very basic recipe, but you can make it your own and add cooked meat, or veggies. I often blanch spinach for 30 seconds right in the hot pasta water after the noodles are cooked and removed. The spinach stays bright green. Squeeze or blot the moisture out of the leaves before adding to lasagna rolls.
