Pressure Cooker Lasagna + Cosori GIVEAWAY

This Pressure Cooker Lasagna is a real game changer when it comes to weeknight family meals and it is all thanks to my new Cosori Premium Pressure cooker!

Cosori provided me with a 6qt Premium Pressure Cooker in exchange for a recipe post of my choosing. They are also providing an additional Pressure Cooker to one of my readers as a GIVEAWAY (more info below). All opinions are mine alone. 


Let me just start by saying how intimidated I was of using a Pressure Cooker, and I know I am not alone on this! When Cosori reached out to me to see if I would be interested in working with them I thought to myself, “Well, it’s now or never Melissa…choose a dish you REALLY want to make and get over your fear already!”. And that my friends is what led me to create this delicious Pressure Cooker Lasagna for you. I hadn’t made a lasagna in years (literally) as I found it always took so long from start to finish I was always ready for a nap…and who has time for that? Especially during the week right?!


This easy Pressure Cooker Lasagna comes together in a FRACTION of the time it would take to make the traditional version! It is cheesy and delicious and makes enough for a family of 6! #PressureCookerLasagna #PressureCookerRecipes #LasangaRecipe

Benefits of doing a pressure cooker lasagna with cosori:

  • Huge time saver, it takes only 22 minutes to cook!
  • Easy clean up, you saute your meat right in the cooker before switching over to the pressurized setting meaning once your prep is done you are only using ONE pot for cooking!
  • Set it and forget it. Once you hit the start button you just walk away and let it do its magic, coming back after 22 minutes of your favorite show (or in my house, a quick sweep of the floor , declutter of the entrance table and wipe of the counters)…
  • When comparing a pressure cooker to a traditional oven you are saving energy, and not heating your house to uncomfortable temperatures.
  • The lasagna noodles cook perfectly, they are not crunchy or mushy but instead nicely al dente!

Okay, lets get to the recipe so you know exactly what you are doing when you make your very own Pressure Cooker Lasagna!

Pressure Cooker Lasagna

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 1 hour, 10 minutes

Yield: 6-8 Servings

Pressure Cooker Lasagna


    Cheese Layer
  • 1 c Ricotta
  • 1/2 c Mozzarella, grated
  • 1/2 c Parmesan Cheese, grated
  • 1 Egg
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 tbsp Basil
  • Salt and Pepper (Pinch)
  • Sauce
  • 1 jar Strained Tomatoes
  • 2 cloves Garlic, minced
  • 1/2 medium Onion, diced
  • 1 tsp Basil
  • 1 tsp Oregano
  • Salt and Pepper (pinch)
  • Meat Layer
  • 1/2 lb Lean Ground Beef
  • 2 Italian Sausage Links (casing removed)
  • 1 tsp Fennel Seeds
  • 1 tsp Garlic Powder
  • Salt and Pepper (pinch)
  • 8 Lasagna Noodles (NOT the oven ready/no boil ones)
  • 1/2 c Mozzarella Cheese, grated for topping


    Cheese Layer
  1. Add all ingredients to a small bowl and mix until combined.
  2. Sauce
  3. Add all ingredients to a medium bowl and stir to combine. Taste and season as needed.
  4. Meat Layer
  5. Begin by setting your Cosori Pressure Cooker to Saute/Brown and adjust cook time and temperature as per instructions- we set ours to 7 minutes at 300 F.
  6. Once the cooker heats (approx. 1 min) add in your meat and place the glass lid on top to prevent splatter. Stir meat halfway through to ensure even browning.
  7. When the timer goes off remove the meat with a slotted spoon and add 1 c of water to the pot.
  8. Press the off button to allow machine to rest before pressurizing while you assemble your lasagna layers.
  9. Assembly
  10. In a 7" cake pan (or spring form pan) begin to assemble your lasagna as follows.
  11. Marinara Sauce (about 1/4 of it), Noodles (you will have to break them to fit into the pan and use the pieces to cover a layer as best as you can), 1/2 of the Ricotta Mixture, 1/2 Meat.
  12. Repeat above step for your second layer.
  13. Top with another 1/4 of marinara sauce and then noodles.
  14. Finish off by adding the remainder of your sauce and sprinkle with mozzarella cheese.
  15. Baking
  16. Place trivet in the bottom of your Pressure Cooker to keep your pan off of the liquid. You will need to use folded foil to help lower the pan into the cooker (see directions for creating foil lift).
  17. Gently lower the lasagna into the cooker to sit on top of the trivet.
  18. Put lid of Pressure Cooker in place and ensure the pressure release valve is set to lock.
  19. Select the Bake function (which will default to level 6 or high pressure) and then using the Cook Time button set your timer to 22 minutes.
  20. Press On/Start to begin the cooking process!
  21. Once the 22 minutes has finished the Pressure Cooker will beep 3 times and switch in to Keep Warm mode. You will want to unplug the machine at this time and set a timer for 15 minutes to allow natural depressurizing.
  22. Before you remove the lid you want to ENSURE that you set the pressure release valve to the release position to remove any remaining pressure.
  23. Using a pair of oven mitts you will now remove your pan using the foil handles and place it on a baking sheet. You now have the option of putting it on high broil in your oven for 3 mins to brown the top.
  24. Allow lasagna to sit for 10 minutes before cutting to prevent your sauce from escaping, giving you a nice presentable slice!


For the herbs you can use either fresh or dried, whichever you have on hand is fine!

For the sauce layer you can use your favorite marinara sauce, or make your own like we did.

Your sauce and cheese mixture can be made ahead of time and kept in the fridge until you are ready to assemble.

Do not remove the liquid from sauteing your meat as this will combine with the added water for the pressure build.

The Pressure Cooker will make a hissing noise as it adjusts to the appropriate pressure level.

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Now as I mentioned above, the pressure cooker will make a slight hissing sound as it is pressurizing…do not freak out (like I did!). I had to message my sister frantically and ask if hers did that too, nothing I had read warned me about that and I was back to my initial fear of the thing!

enter to win your own 6 qt cosori pressure cooker here

**Please note: By entering the giveaway you are agreeing to receive email correspondence and free recipes from The Olive Blogger. Winner will be randomly selected from all entries on October 6th, and will be notified via email message within 72 hours. You will need to respond within 48 hours in order to claim your prize or we will select another winner. Contest is open to Canadian and US residents only, excluding the province of Quebec.

Finished Pressure Cooker Lasagna



  1. It has A TON different smart cooking functions!
    1. You can use it to make rice, yogurt, stews/soups, hot pot/fondue, and even bake a cake…just to name a few.
  2. Advanced safety features like the unlock indicator to alert you if your lid is not secured prior to starting to pressurize, helping to prevent accidents in the kitchen.
  3. If you are more “advanced” with your pressure cooking skills you can even use the manual functions to set the time and pressure to your preference
    1. BUT if not that is okay too, they have 17 Smart Programs already built in for you!
  4. Stainless steel inner pot is dishwasher safe, as well as the glass lid and steamer…less time doing dishes is always a plus in my book!
  5. I know I already mentioned it but the TIME this amazing cooker gives back to us is priceless! Our Pressure Cooker Lasagna is a prime example of a daunting dish made easy in a fraction of the time.

creating the “foil lift” for your Pressure Cooker Lasagna

Best Ever Vegetarian Shepherd’s Pie using Lentils

Today I am sharing with you guys one of my favorite comfort food recipes! This Vegetarian Shepherd’s Pie uses lentils instead of the traditional beef or lamb mixture we are all used to…BUT it doesn’t lack any flavor and that I guarantee! My hubby and I started trying to do “meat free” meals at least once a week about this time last year, and this was something I came up with that required little ingredients and could be made on a weeknight for a quick dinner. That being said, you can definitely add in 1/2 lb of ground meat of your choice to this if you want it.

Vegetarian Lentil Shepherd's Pie in Skillet

The flavors of this Vegetarian Shepherd’s Pie will honestly make you feel like you are eating a hearty meat dish all thanks to the lentils. If you think you don’t like lentils just trust me and make this dish at least once, I am certain it will become a quick favorite. We use canned lentils as they are easier for throwing this dish together, however if you have some extra time or are making it on the weekend you can boil out dried ones instead.

Best Ever Lentil Vegetarian Shepherd’s Pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 Servings

Best Ever Lentil Vegetarian Shepherd’s Pie


  • 1 1/2 lbs Potatoes - we used russet (approx. 8 medium) Peeled and Chopped
  • 1/4 c Butter - melted
  • 1/4 c Milk
  • 1 Egg Yolk
  • 2 tbsp Olive Oil
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 3 cloves Garlic, minced
  • 1 can Lentils (approx. 2 cups) rinsed
  • 2 tbsp Flour
  • 1 c Vegetable Broth
  • 1 tbsp Worcestershire Sauce
  • 1 c Frozen Corn
  • 1 c Frozen Peas
  • 1 tsp dried Parsley
  • Salt and Pepper


  1. Preheat oven to 400 F.
  2. In a large pot bring potatoes to a boil, cook until fork goes through easily (12 mins).
  3. While potatoes are cooking heat olive oil over medium-high heat in a large oven safe skillet. Saute carrots and onions until soft, add in garlic and cook for 1 minute until it become fragrant (be careful not to burn it).
  4. Add in your lentils with a pinch of salt and pepper, sprinkle with flour and cook for 1 minute.
  5. Add in your broth and Worcestershire sauce, reduce heat to medium and simmer for 5 minutes until thickened.
  6. While simmering, drain your potatoes and mash with melted butter and milk. Add egg yolk and a pinch of salt and pepper, stir to combine.
  7. Remove lentil mixture from heat and stir in peas and corn.
  8. Add mashed potatoes to the top of your lentil mixture and gently spread to create an even layer.
  9. Cook in preheated oven for 20-25 minutes until the top is lightly golden, top with parsley and serve.


We use russet potatoes, but you can also use white or yellow. If you do not have a large enough skillet, you can assemble in casserole dish instead. Be sure to lightly rinse the canned lentils to remove the liquid which generally contains an excessive amount of sodium.

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I love how hearty this dish is, using lots of vegetables to help create a healthy dinner for the entire family. We like to use carrots, peas and corn when making our Vegetarian Shepherd’s Pie, but you can get creative and add in whatever your family likes. We have added in kale in the past as well as chopped collard greens. Like most of our recipes, we try to make them versatile so you can start with the basic “base” and add in what fits your tastes.

Lentils and Vegetable for Vegetarian Shepherd's Pie


benefits of our lentil vegetarian shepherd’s pie

  • This is a ONE SKILLET meal (minus boiling the potatoes!). If there is any way I can save myself some dishes you know I am gonna do it.
  • Lentils are high in fibre and protein and are low in fat.
  • There is so much flavor in this dish you won’t even notice it has no meat.
  • You can make this dish vegan too – just omit the egg yolk (it is in there to help brown your potatoes) and use a dairy free milk instead.
  • Make this dish ahead of time and freeze it (up to step #8 in the cooking process) and when you are ready to eat it just add an additional 20 minutes to your cooking time to ensure everything is heated through.
  • Lentils are also high in folate, iron and potassium, combining this power legume with the vitamins and minerals from the veggies and this dish really has it all!

want more dinners like this vegetarian shepherd’s pie?

Vegetarian Shepherd's Pie with Lentils

Vegetarian Shepherd’s Pie with Lentils – this easy meat-free dish is sure to be a family favorite! It is hearty and FULL of flavor, and is big enough to feed a crowd. #VegetarianShepherdsPie #LentilRecipes #Lentils #ShepherdsPie

Cheesy Tuna Noodle Casserole

This Cheesy Tuna Noodle Casserole is one of our go-to meals for during the week…especially when we don’t have anything thawed and ready to go! It is a super quick, 30 minute meal (including your prep) and is loaded with flavor to satisfy your deepest comfort food cravings. Just take a look at the cheesy goodness this Tuna Casserole offers:

Cheesy Tuna Noodle Casserole


The secret to our Tuna Noodle Casserole is the sauce you make to mix with the noodles before putting it into the oven. It is where all the flavor lies, and really makes the difference between a delicious casserole and a dry one. Every single noodle gets coated in the sauce, and because we like to use rigatoni, the sauce gets inside the tubes so every bite is bursting with flavor!

Sauce for Tuna Casserole


This is the perfect comfort dish for the cooler Fall days ahead, and it pairs perfectly with a simple salad or steamed veggies. Want to know what else is awesome about it?! You can prepare up to the step where you would put it in the oven and FREEZE it for later! Yep, I am all about meals I can grab and cook while I do the million other things that need tending in my house during the week. If you are one of those people who preps your meals ahead of time, take this recipe and double it. Pop one in the oven tonight and freeze one for a night when you just want to hit “bake” on your oven, you will thank me later.

Cheesy Tuna Noodle Casserole - A quick and easy weeknight meal, bursting with flavor. Classic flavors everyone in the family will love. #TunaCasserole #CheesyTunaNoodleCasserole #TunaRecipes

Cheesy Tuna Noodle Casserole – A quick and easy weeknight meal, bursting with flavor. Classic flavors everyone in the family will love. #TunaCasserole #CheesyTunaNoodleCasserole #TunaRecipes

Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole


  • 2 cans Flaked White Tuna
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 cup Frozen Peas
  • 2 cups Chicken or Vegetable Broth
  • 1.5 cups Grated Cheddar Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1 package Rigatoni Pasta (or any type you prefer)
  • 1/4 cup Italian Breadcrumbs
  • 2 tbsp Olive Oil
  • 1/4 cup Cold Water
  • 1 tbsp Corn Starch
  • Salt and Pepper to taste


  1. Preheat oven to 400 F.
  2. Bring a large pot of salted water to a boil, add in your pasta and cook until al dente (see package for timing) Reserve 1 cup of pasta water in case you need to thin out your sauce. Continue steps below while pasta cooks.
  3. In a medium sauce pan heat olive oil over high heat and saute onions until translucent (about 5 minutes) add in minced garlic and cook until fragrant. Add both cans of tuna and cook on medium heat for 2 minutes.
  4. Pour broth into tuna mixture and add frozen peas. Continue to cook at a low simmer until pasta is finished. Strain pasta and transfer to a 9"x 13" casserole dish.
  5. In a small bowl mix together cold water with cornstarch and add to your tuna mixture, allow to simmer for 1 minute and remove from heat.
  6. Stir in the grated parmesan cheese and then pour half of the mixture over your pasta. Stir to mix and then top the pasta with remaining sauce. Sprinkle top with breadcrumbs, fresh pepper and grated cheddar cheese.
  7. Cook in preheated oven for 10 minutes, until the top is brown and cheese is melted.
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Tips and tricks for your Cheesy Tuna noodle Casserole

  • If you don’t have Italian Breadcrumbs you can make them yourself! Using regular bread crumbs, add in a pinch of dried basil, oregano and parsley, as well as a handful of finely grated Parmesan cheese.
  • We like to use Flaked White Tuna but you can use your favorite tuna
  • No frozen peas? That’s ok! You can substitute with fresh ones, or use edamame (shelled) or chopped fresh/frozen greens (kale, swiss chard etc)
  • Want it a little spicy? Add in a tbsp of chili pepper flakes, or top with your favorite hot sauce!

If you are looking for more delicious Comfort Foods like this tuna noodle casserole, check these out:

  1. Twenty Minute Beef Stroganoff 
  2. Classic Comfort Foods – BHG
  3. Lemon Chicken Picatta 
  4. Easy Italian Stuffed Peppers

Italian Stuffed Peppers Recipe

Stuffed Peppers are a delicious and easy way to make a healthy weeknight meal that everyone will love! They use a few key ingredients to create a savory dish, and can be customized with whatever you have on hand.


The recipe I am sharing today is for our Italian Stuffed Peppers which combines mild Italian sausage  and other classic flavors like Oregano, Basil and Parmesan Cheese to create a mouth-watering pepper you will want to eat time and time again! We use rice in these stuffed peppers but we have also done them with quinoa and couscous to change it up a bit. Either way, it is the perfect comfort food to whip up with the cooler days ahead.

Italian Stuffed Peppers Recipe

Italian Stuffed Peppers Recipe


  • 5 medium Bell Peppers (assorted colors)
  • 1/2 large Onion, diced
  • 3 links Italian Sausage, casing removed (can use mild or hot)
  • 1 c White or Basmati Rice
  • 1c Strained Tomatoes
  • 1/2 tsp Garlic Powder
  • 1 tsp each dried Parsley and Basil (if you have fresh that is good too!)
  • 1/4 c shredded Parmesan Cheese (+more for topping)
  • salt and pepper to taste
  • Olive Oil


    Step 1: Prepping your Peppers
  1. Wash peppers and, using a sharp knife, cut off the tops (about 1/2")
  2. Remove the seeds and membrane of the pepper using a small paring knife, being careful not to puncture the pepper itself (if you do that is OK your rice will prevent too much stuffing from seeping out)
  3. Dice up your pepper tops (not including the stems)!
  4. Step 2
  5. Preheat oven to 350 F
  6. Cook rice according to package and set aside
  7. Heat 2 tbsp olive oil a medium pan and add in diced peppers and onions and saute for 2 mins
  8. Add in Sausage and spices and cook until browned (about 5 mins)
  9. Add your strained tomatoes and simmer for 3 mins, stir in parmesan, salt and pepper and remove from heat
  10. Assembling your Stuffed Peppers
  11. Place empty peppers in a shallow dish, try to keep them close together so they don't fall over in the oven
  12. Start by stuffing them with rice until they are about 3/4 full
  13. Fill the remaining portion of your pepper with your sausage mixture
  14. Top with grated parmesan
  15. Cover with foil and cook in oven for 25 mins
  16. Remove foil and cook for another 5 mins


If you like your peppers a little softer you can steam them for 3 minutes in the microwave first before assembling. Simply place them top down on a plate and cover loosely with plastic wrap, cook for 3 mins and then go on to stuffing!!

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How easy is that?! I always seem to have some of the stuffing left over too, it is great for adding to pasta sauce later in the week (if you can make it last that long). Though often I find myself eating spoonfuls while I wait for my peppers to come out of the oven! I mean just look at how tasty it is…

Italian Stuffed Peppers

Italian Stuffed Peppers – an easy and delicious weeknight meal the whole family will love!
#ItalianStuffedPeppers #PepperRecipes #StuffedPeppers

Stuffed Peppers Italian Style

Liked This? You’ll LOVe these easy dinner ideas too!

Beef StroganoffLemon Chicken Piccata

Farfalle with Broccoli and Sausage






Cherry Coffee Cake with Crumb Topping

Have I ever got a real treat to share with you guys today! I had a bunch of fresh cherries left over the other week and didn’t know what to do with them, I mean there are only so many handfuls of cherries I can eat. So I decided why not up my cake game? That’s how I came up with this scrumptious Cherry Coffee Cake with Crumb Topping…GAME CHANGER!


The thing I love about this cake is that is comes together in an hour, start to finish, which means it is great for last minute company too! The cake itself is not too sweet and it has hints of cinnamon to compliment the Cherry Crumb top. I love how the fresh cherries on the top mix perfectly with the sweet crumb, making it a wonderful addition to your cup of morning coffee (or tea in my case).

Cherry Coffee Cake with Crumb Topping

Cherry Coffee Cake with Crumb Topping


  • 1/2 c Butter, melted
  • 2 Eggs
  • 3 c Flour (All Purpose)
  • 1 c Granulated Sugar
  • 2 tsp Vanilla
  • 4 tsp Baking Powder
  • 1.5 c Milk
  • pinch of salt
  • Cinnamon Swirl
  • 1/2 c Butter, melted
  • 1/2 c Brown Sugar
  • 1 tbsp Flour
  • 1.5 tbsp Cinnamon
  • Topping
  • 1.5 c Fresh Cherries, pitted and halved (see below for frozen)
  • 1 c Flour (AP)
  • 3/4 c Granulated Sugar
  • 1/2 tsp Baking Powder
  • 6 tbsp Butter, melted


  1. Preheat oven to 350 F, grease one 9x13 pan or 3 small loaf pans (approx. 9x5).
  2. Combine all cake ingredients in a stand mixer and beat on medium low speed until well mixed.
  3. Pour into your prepared pan(s), be sure to divide evenly if using multiple.
  4. Cinnamon Swirl
  5. Mix all ingredients in your stand mixer (or hand mixer) until well combined, the butter and brown sugar will melt together.
  6. Spread evenly on top of cake batter and swirl with a knife to gently push throughout cake (see photos)
  7. Topping
  8. Top cake with your cherries after you have swirled the cinnamon butter mixture.
  9. In a small bowl combine all topping ingredients, mix with a fork until butter coats the flour and begins to form small pea size crumbles.
  10. Sprinkle over the top of your cake and gently press into cherries.
  11. Bake cake for 30-40 minutes (this will vary based off of your pans and oven so PLEASE set a timer and check for toothpick to come out clean after 30 mins)


Other than your melted butter you want to try and ensure your ingredients are at room temperature, this will prevent your cake from being heavy.

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The cake can also be prepared as one larger one (9″x 13″ pan) or how I did it this time, which was 3 smaller loaf pans, just pay attention to your cooking times! Doing it as the 3 smaller ones allowed me to gift one to my mom and one to my amazing neighbor too…who wouldn’t want their own Cherry Coffee Cake with Crumb Topping to indulge in without having to share?!


If you don’t have fresh cherries on hand don’t stress!! You can easily use frozen cherries instead, just allow them to thaw and then toss with 1 tbsp flour to soak up any excess liquid that may cause the topping of your Cherry Coffee Cake to become runny.

This Cherry Coffee Cake with Crumb Topping is the perfect treat to accompany your morning coffee, and even better to serve to company! #CoffeeCake #CherryCoffeeCake #CrumbTopping

This Cherry Coffee Cake with Crumb Topping is the perfect treat to accompany your morning coffee, and even better to serve to company! #CoffeeCake #CherryCoffeeCake #CrumbTopping

Liked this? Then you’ll LOVE these recipes too:

French Toast on a colorful flowered plate with fresh peaches and walnutsPeanut-Butter-Brownie-Mug-Cake