Article first published as Alfredo Chicken, Spinach & Artichoke Lasagna on Blogcritics.
It’s that time of year where I’m all about comfort food and one of my favorites is a serving of lasagna. There are so many variations on lasagna and the most recent one I made is this Alfredo Chicken, Spinach & Artichoke Lasagna. A spinach artichoke mixture is mixed with creamy alfredo sauce and layered with shredded chicken, mozzarella cheese and noodles. Seriously, what’s not to love about that combination?!
recipe adapted from AllRecipes
Plug in the IP with insert set in place.
Add trivet to the pot with 1 1/2 cups of water.
Next, layer the no-cook lasagna noodles over the alfredo sauce – enough to cover the bottom of the sprinform pan, breaking the noodles to fit as needed.
Place 1/4 cup of alfredo over noodles and sprinkle 3/4 cup mozzarella cheese over noodles.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove lasagna from oven and uncover; add reserved shredded cheese on top.