Sweet Potato Lasagna GF Instant Pot
Sweet Potato Lasagna GF Instant Pot

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sweet potato lasagna gf instant pot. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato Lasagna GF Instant Pot is only one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Sweet Potato Lasagna GF Instant Pot is something which I’ve loved my entire life. They’re nice and they look fantastic.

Great recipe for Sweet Potato Lasagna GF Instant Pot. I'm going to apologize now because all measurements are estimated. This is supposed to be a dish that you can kind of throw together without too much prep.

To begin with this recipe, we must first prepare a few ingredients. You can have sweet potato lasagna gf instant pot using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato Lasagna GF Instant Pot:
  1. Prepare 1 large sweet potato
  2. Prepare 2 cups ricotta or cottage cheese
  3. Prepare 1/2 cup your favorite pasta sauce
  4. Get 1 cup spinach or some other yummy veg
  5. Prepare Olive oil (optional)
  6. Take Shredded cheese (Italian blend or mozzarella)
  7. Take Spices (see step #2 for details)

This is supposed to be a dish that you can kind of throw together without too much prep. It's a comfort food that really isn't half as complicated as it might sound. Instant Pot sweet potatoes cook up with irresistibly tender, creamy centers, and pressure cooking them takes half as much time as baking them in the oven. Here's everything you need to know about making them.

Steps to make Sweet Potato Lasagna GF Instant Pot:
  1. Peel sweet potato and use a mandolin to (carefully!) slice sweet potato into thin slices. (Hint: search for "slice-proof" kitchen gloves; you can find them for as low as $10 and they'll keep you from slicing off your poor fingers.)
  2. In a bowl, mix the ricotta or cottage cheese and your preferred spices. I like to add garlic (minced or powdered), a little bit of salt, a few twists of pepper, and a drizzle of olive oil. You could add basil, oregano, rosemary, thyme, sage, whatever you prefer.
  3. Tip: if you’re using cottage cheese instead of ricotta, use small curd and try to drain off some of the whey before you add in all of your spices. If you forget that step or just can't be bothered (sometimes you just don't wanna, right?), consider sprinkling in something like dried lentils or split peas to soak up some of the extra liquid, unless you don’t mind the result being a little soupy! Whatever makes you happy, it’s your food! 😁
  4. Prep your spinach: if it's fresh, wash it and snap off the stems (unless you like the stems); if it's frozen, thaw it in the microwave; if it's canned, drain it.
  5. If you're using canned or frozen spinach, add it to the ricotta/cottage cheese mix. Otherwise, set it aside (you'll be using it as a layer).
  6. In your baking dish, smear a thin layer of your fave pasta sauce, maybe 1-2 spoonfuls. (Make sure this is a bowl that will fit into your Instant Pot's inner bowl, if you're using an IP.)
  7. On top of the sauce, add a layer of sweet potato; make sure there's some overlap so that you can't see any of the layer under it between the slices.
  8. Add a thin layer of your cheese mix on top of the sweet potato. It can be a bit tricky to spread it without moving the potato around, but the sauce below it will help keep things in place.
  9. If you're using fresh leafy veg, add some of that on top of the cheese mix. If all of your veggies are mixed in with the cheese, add a layer of sliced sweet potato.
  10. I added some dried lentils on top of this layer of cheese because I wanted to add some lentil-y texture.
  11. Keep layering the veg and sweet potato and cheese until you run out or get close to the top of the dish. Add a thin layer of your favorite pasta sauce, then top that with as much shredded cheese as you like.
  12. In your Instant Pot's metal bowl, put down the metal trivet and add a cup of water (as per the usual IP instructions). Put the bowl of lasagna into the inner pot on top of the trivet, then load it up into the Instant Pot. Set it for 25 minutes on high pressure. Let it depressurize on its own after it's done.
  13. Sweet potatoes should be tender and easily eaten with a fork.

How to Make: Paleo Sweet Potato Lasagna. Making this lasagna can be broken up into three parts: the meat sauce, the almond ricotta, and the basil pesto. It might look intimidating at first glance but it's really not too hard when you break it down - just the right amount of work. Instant Pot Frittata. by Kendall Smith. Made with broccoli and cheddar, this frittata is keto, gluten-free and vegetarian and serves up to four people.

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