PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural

2 tsp olive oil

3 cups raw kale, washed and trimmed

1 cup sliced fresh mushrooms

Pinch of salt

¹⁄₂ tsp garlic powder

2 cups shredded part-skim mozzarella cheese

3 tbsp grated Parmesan cheese

1 cup part-skim ricotta cheese

1 large egg

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

1¹⁄₄ cups prepared marinara sauce, divided

6 no-boil lasagna noodles

3 tbsp chopped fresh basil

1. Spray a 1-quart (1l) soufflé dish with nonstick cooking spray. Use a clean paper towel to remove any excess spray from the dish.

2. Select Sauté, and add the olive oil to the inner pot. Add the kale and mushrooms, and sauté until the kale is slightly wilted and the mushrooms begin to soften (about 5 minutes). Season with the salt and garlic powder. Transfer to a bowl and set aside. Select Cancel to turn off the heat.

3. Carefully remove the inner pot from the base, wipe clean, and return to the base. Place the steam rack in the inner pot, and add 1 cup of water.

4. In a small bowl, combine the mozzarella and Parmesan. Mix well. In a separate medium bowl, combine the ricotta, egg, kosher salt, and pepper. Mix gently.

5. Add ¹⁄₄ cup of the marinara sauce to the bottom of the prepared soufflé dish, and then add 2 noodles, half the vegetable mixture, ¹⁄₃ cup of the marinara, half the ricotta mixture, and a third of the mozzarella mixture. Repeat for the second layer, and then top with the two remaining noodles, remaining marinara, and remaining mozzarella mixture. Loosely cover the dish with aluminum foil, and lower into the pot.

6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

7. Remove the lid, discard the foil, and allow the lasagna to cool slightly before garnishing with the fresh basil. Serve warm.