Pressure Cooker Passover Vegetable Matzo Lasagna
When you want Lasagna during Passover, Pressure Cooker Passover Vegetable Matzo Lasagna is a perfect vegetarian dairy meal.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 4 servings
Saute Mushrooms for 5 minutes in a skillet with butter, Worcestershire and Shoaxing/Sherry Wine. Remove to food processor. Process for 10 seconds. Add chopped zucchini and process for 5 seconds.
Mix together Cheese filling ingredients.
Place one piece of Matzo into Lasagna Pan. Add 1/3 Cheese Filling, 4 oz shredded Mozzarella Cheese and 1/3 Mushroom Mince. Top with 1/2 cup Pasta Sauce. Repeat two more times. Sprinkle 1/4 cup Parmesan Cheese over Sauce and the rest of the Mozzarella Cheese.
Add 1.5 cups of water to Pressure Cooker cooking pot. Place Trivet in cooking pot. Place pan of Lasagna on Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 12 minutes. Allow a 5 minute (or more) Natural Pressure Release.
Slice and Serve. Top with more Pasta Sauce and Parmesan Cheese, if desired.