Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Blend squash until smooth using blender or hand mixture, adding water a bit at a time to thin out.
3. Place olive oil, shallots, and garlic in inner pot. Using Saute function, cook until brown, about 5 minutes.
4. Add pureed squash to pan, season with salt #1 and pepper #1, and more water, if needed.
5. Stir in Parmesan cheese #1. Remove mixture from inner pot and set aside.
6. In bottom of inner pot, spoon about 1/2 cup butternut squash mixture.
7. Combine spinach, ricotta, Parmesan #2, egg, salt #2 and pepper #2 in a bowl.
8. Lay out lasagna noodles and spread about 1/3 cup spinach mixture over each noodle.
9. Roll up and place seam side down in inner pot. Repeat with all noodles.
10. Pour butternut squash sauce over lasagna rolls.
11. Lock lid into place and seal steam nozzle.
12. Cook on high pressure for 7 minutes.
13. Quick release pressure.
14. Sprinkle with cheese and parsley. Put lid back on instant pot until cheese melts.