Chicken Lasagna Pressure Cooker Recipe That Hits The Spot
A delicious chicken lasagna with a creamy cheese sauce is a family favorite!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 12 lasagna noodles cooked and cooled
- 4 cups cooked chopped chicken or shredded
- 3 cups cooked vegetables
- 10 ounces frozen chopped spinach defrosted and squeezed dry
- 2 cups cottage cheese or ricotta cheese
- 2 eggs
- 2 tablespoons fresh chopped parsley
- 4 cups shredded mozzarella cheese divided
- ⅔ cup shredded Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ⅓ cup butter
- 1 onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 4 ounces cream cheese
Instructions
Instructions
- Preheat oven to 375°F.
- Mix chicken, veggies, spinach, cottage cheese, eggs, and parsley in a bowl.
- Butter the bottom of your baking dish.
- Layer 4 noodles over the buttered bottom.
- Spread chicken-vegetable mixture over the noodles.
- Sprinkle 1 cup mozzarella cheese on top.
- Repeat layers two more times then top with chicken mix and remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake 10 more minutes until cheese is golden brown.
- Let it rest for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
Serve with fresh herbs for additional flavor.