Heat the oil in a large skillet over medium heat. Add the mushrooms and bell peppers; cook and stir for 3 min. Remove from heat. Add the spinach; stir until wilted. Incorporate the spaghetti sauce.
Mix well the ricotta cheese, 1-1/2 cups of crumbled cheese, 2 tbsp. of parmesan cheese, and the egg.
Put 1-1/2 cups of sauce in the Express Pot®; layer half of the pasta (broken to fit) and half of the ricotta cheese mixture on top. Cover with 2 cups of sauce. Add the remaining pasta sheets (broken to fit), the ricotta cheese mixture, and the sauce. Put on the lid.
Cook the lasagna over medium heat for 40 minutes. Sprinkle with the remaining cheeses; let it rest covered for 10 min. or until the crumbled cheese melts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?