Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 yellow onion, diced
- 1 zucchini, finely chopped
- 1 red or orange bell pepper, finely chopped
- 1 teaspoon Italian seasoning (affiliate)
- 2 teaspoons salt, divided
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 8 lasagna noodles, cooked
- 15 oz jar your favorite pasta sauce (affiliate)
- 1 egg
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
- **Toppings: 1/4 cup grated parmesan cheese and 2 tablespoons chopped fresh basil
Instructions
- In your pressure cooker or a large skillet, sauté onion, zucchini, and bell pepper in olive oil until soft.
- Add Italian seasoning, 1 teaspoon salt, red pepper flakes, and black pepper. Stir then remove from heat.
- Whisk together egg, ricotta, parmesan, and salt in a small bowl. Set aside.
- Lay cooked lasagna noodles out onto a large surface coated with a little cooking spray (I like to use a cutting board).
- Spread about 3 tablespoons of your ricotta mixture onto the length of the lasagna noodle then sprinkle with about an 1/8 cup of cooked veggies.
- Carefully roll lasagna noodle up until it looks like a cinnamon roll, then place into a lightly greased pressure cooker safe baking dish. I like to use my springform pan.
- Repeat with remaining noodles, ricotta, and veggies until baking dish is full.
- Pour 1 cup of water into pressure cooker then place trivet inside.
- Cover the noodles with pasta sauce then lower onto trivet inside pressure cooker.
- Lock lid and set to high pressure for 3 minutes. When time is up, let pressure naturally release for 10 minutes before releasing remaining pressure.
- **If you would like a crispy noodle, place on the broil setting in your oven for 5 minutes to crisp the top and sides.
- Sprinkle with grated parmesan cheese and chopped fresh basil.
- Prep Time: 30 mins
- Cook Time: 15 mins