Veggie Lasagna

Tomato Sauce
1 28-oz can crushed tomato
1/4 cup chopped fresh basil
2 T EVOO
2 garlic cloves minced
1 tsp salt
1/4 tsp red pepper flakes

Cream Sauce
4 oz parmesan
1 c cottage cheese
1 c heavy cream
2 garlic cloves
1 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper

Veggie filling
1 1/2 lb eggplant, peeled and cut into 1/2 inc cubes
1 lb zucchini cut into 1/2 inch pieces
1 lb yellow squash
5 T plus 1 tsp EVOO
4 garlic cloves, minced
1 T minced Thyme
12 oz baby spinach (12 cups)

Instructions:
Tomato Sauce: Whisk all ingredients together in bowl, set aside
Cream Sauce: Whisk all ingredients together in bowl, set aside
Filling: Adjust rack to middle position and preheat 375. Toss eggplant with 1 tsp salt in large bowl. Line surface with large plate with coffee filters. Lightly sprat with Pam. Microwave eggplant uncovered until dry to touch, about 10 minutes to ensure eggplant cooks evenly. Return eggplant to zucchini and squash to toss.

Combine 1 T oil, garlic and Thyme in small bowl. Heat 2 T oil in skillet until shimmery, add 1/2 eggplant mixture, 1/4 tsp salt, until brown. Push veggies to side of skillet, add half of garlic mixture to skillet and cook. Repeat with remaining eggplant mixture. 2 T oil and remaining garlic.

Return skillet to med heat, add remaining oil, add spinach to wilt and cool. Xfer spinach to plate and drain. Stir in eggplant.

Spray 13x9 inch pan with EVOO. Spread 1 c tom sauce in bottom, shingle 4 noodles on top of sauce, spread 1/2 veggie mix on noodles, 1/2 cream sauce, 1 c mozz. Repeat 4 noodles, sauce, veggies, cream sauce and mozz. Cover with aluminum foil and bake for 40 min. Cool on rack. Serve with basil and parm.

Instant Pot: Lasagna Soup!

It sounds a bit odd, but it comes out a delicious Minestrone-style soup that is very blog-worthy!

Made with simple ingredients, this healthy, yet hearty Italian soup will be on the table in less than 30 minutes from start to finish.

 Course Main Course

 Cuisine Italian

 Keyword Instant Pot Lasagna Soup

 Prep Time 5 minutes

 Cook Time 5 minutes

 Pressure Time 15 minutes

 Total Time 10 minutes

 Servings 6

Ingredients

• 1/2 tablespoon oil
• 1 pound Chicken Italian Sausage
• 3 medium carrot peeled, and diced, (slap chop)
• 1 small onion minced (yellow)
• 4-5 medium cloves garlic minced
• 5 cups chicken stock
• 1 14-ounce can Italian Stewed Tomatoes
• 1 14-oz Italian diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes 
• 2 cups dried pasta such as rotini, campenelle, elbow noodles, etc
• 2 cups fresh spinach (packed)
• Serve with Mozzarella and Parmesan Cheese

Instructions

1. Turn Instant Pot to Saute function.
2. Once heated, add in oil. Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks. Drain if necessary, but lean chicken sausage should be good-to-go.
3. Add in onions, carrots, and garlic and saute for 2-3 minutes longer.
4. Add stock, tomatoes, tomato sauce, and pasta to Instant Pot. 
5. Place lid on Instant Pot and turn knob to sealed. Cook on High Pressure for 4 minutes.
6. Once cook time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.
7. Stir in spinach to soup and let just wilt.
8. Serve soup with cheese.