Instant Pot Spinach And Mushroom Lasagna Food

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

LOW-FAT MUSHROOM WITH SPINACH AND FETA LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch by 13-inch pan with non-stick coating.
• Mix Ricotta cheese, cottage cheese, parsley, and garlic.
• Pour 1 cup of sauce in bottom of pan.
• Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• Spread 1/2 of the cheese mixture over the noodles.
• Top with 1/2 of the fat free mozzarella cheese.
• Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• Sprinkle with fat free Parmesan cheese (optional).
• Bake, covered tightly with aluminum foil for one hour.
• (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).

SPINACH MUSHROOM LASAGNA

Steps:

• Blend tofu in processor.
• Add salt, lemon juice, vegetable oil, tahini& miso.
• Blend till thoroughly smooth.
• Set aside.
• Heat olive oil.
• Add onion& saute till translucent.
• Add garlic, pepper, nutmeg, tarragon, dill& mushrooms.
• Saute for several minutes.
• Stir in chopped spinach& parsley.
• Saute very briefly.
• Remove from heat.
• Add the saute to tofu mixture.
• Blend briefly.
• Be sure to maintain the texture.
• Preheat oven to 350 degrees F.
• Lightly oil the bottom& sides of a baking dish.
• Add 2 to 3 tb of breadcrumbs& ensure that the dish is evenly coated.
• Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce.
• Lay 3 noodles on top of the sauce& evenly spread half the tofu mixture on the noodles.
• Repeat a second layer.
• Then top with remaining walnuts, noodles& sauce.
• Sprinkle the rest of the breadcrumbs on top.
• Cover& bake for 30 minutes.
• Uncover& bake another 10 minutes.
• Cool for 20 to 30 minutes before slicing.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 375º F (190º C).
• Cook the lasagna noodles according to package directions. Drain and set aside.
• To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
• To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
• Bake for 30 minutes or until the cheese is starting to brown.