How to Make Pressure Cooker Spinach Lasagna

How to Make Pressure Cooker Spinach Lasagna

by pkingDesign

Looking for an easy vegetarian recipe? David Venable shares his Pressure Cooker Spinach Lasagna that can be in a microwave pressure cooker too! For more of David’s recipes:

Lasagna is the ultimate company’s coming dish. It is hearty, it’s delicious, and everyone seems to love it. If you are looking for a vegetarian version, I have just the ticket. I’m making…

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Onion Cheddar and Bacon Potato Cakes


  • 2 tbsp olive oil
  • 1 small red onion, finely diced
  • 3 cloves minced garlic
  • 4 cups cold mashed potatoes
  • 1 beaten egg
  • 4 rounded tablespoons flour
  • ¼ cup chopped green onion
  • 2 tbsp chopped parsley (or other favorite herbs)
  • ½ tsp black pepper
  • 6 slices crisp cooked, thick cut smoked bacon, chopped
  • 1 cup diced cheddar cheese ) about a ½ inch dice or smaller


  1. In a small saute pan heat over medium heat the olive oil over medium heat.
  2. Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.
  3. Remove from heat and add to all of the remaining ingredients in a large bowl.
  4. Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.
  5. Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
  6. Heat a quarter inch of canola oil in a saute pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.
  7. Note: these, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.

Original recipe/photos source