INSTANT POT LASAGNA

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Make Mouthwatering Instant Pot Lasagna. Heavenly rich pressure cooker lasagna packed with creamy-cheesy layers of satisfaction. Your family will cheer for this lip-smacking good easy dinner!4.92 from 135 votes 

Total: 50 minutes  

Servings: 4  Calories: 474kcal  

Author: Amy + Jacky

Ingredients

  • 8 (160g – 200g) oven-ready lasagna noodles8 (160g – 200g) oven-ready lasagna noodles
  • 2 cups (150g – 180g) Mozzarella cheese , shredded in large pieces2 cups (150g – 180g) Mozzarella cheese , shredded in large pieces
  • ¼ cup (30g – 40g) Parmesan cheese , grated¼ cup (30g – 40g) Parmesan cheese , grated
  • 2.5 – 3 cups (600g – 750g) meat sauce2.5 – 3 cups (600g – 750g) meat sauce
  • Salt + pepper to tasteSalt + pepper to taste
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Ricotta Cheese Mixture

  • ¾ cup (200g) Ricotta cheese¾ cup (200g) Ricotta cheese
  • 1 teaspoon (1g) Italian seasoning1 teaspoon (1g) Italian seasoning
  • 1 large egg1 large egg
  • ⅓ teaspoon kosher salt⅓ teaspoon kosher salt

Tools

  • Instant Pot Pressure Cooker
  • Fat Daddio 7 x 3 inch Cake Pan (removable bottom)

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Instructions

  • Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
  • Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional).Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g – 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
  • Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they’re still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 – 6 minutes + Quick Release.
  • Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 – 9 mins).
  • Serve: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ 🙂
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Recipe Notes:

Note: If using springform pan, wrap the bottom of the pan in foil to prevent leakage.*Rate Recipe: If you’ve tried the recipe, don’t forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information:

Calories: 474kcal (24%)

Carbohydrates: 41g (14%)

Protein: 28g (56%)Fat: 22g (34%)

SaturatedFat12g (75%)

Cholesterol: 112mg (37%)

Sodium: 1487mg (65%)

Potassium: 691mg (20%)

Fiber: 3g (13%)

Sugar: 8g (9%)

Vitamin A: 1340IU (27%)

VitaminC: 10.5mg (13%)

Calcium: 494mg (49%)

Iron: 2.9mg (16%)

Step-by-Step Instant Pot Lasagna Guide

Here are the ingredients for Instant Pot Lasagna.

Any spaghetti sauce will work.

Instant Pot Lasagna Recipe Ingredients

Create Ricotta Cheese Mixture

In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese.

Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.

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Instant Pot Lasagna: make ricotta cheese mixture

2

Assemble Instant Pot Lasagna

Optional: line a 7-inch springform pan with cut out parchment paper.

Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.

Layer ⅓ portion of the spaghetti sauce on the lasagna noodles.

Instant Pot Lasagna: layer lasagna noodles and spaghetti sauce in Instant Pot Pressure Cooker
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Layer Ricotta cheese mixture on the spaghetti sauce, then add shredded mozzarella cheese on top.

Instant Pot Lasagna: layer Ricotta cheese mixture on spaghetti sauce, then shredded mozzarella cheese in Instant Pot Pressure Cooker
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Then, repeat this layering cycle (Lasagna Noodles-Spaghetti Sauce-Ricotta Cheese-Mozzarella Cheese) twice.

Instant Pot Lasagna: layer lasagna noodles, spaghetti sauce, ricotta cheese, mozzarella cheese in springform pan
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Add ¼ cup (30g – 40g) freshly grated Parmesan cheese on the very top.

Instant Pot Lasagna: add freshly grated Parmesan cheese on top of lasagna in Instant Pot Pressure Cooker
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Then, wrap the springform pan tightly with aluminum foil.

Pressure Cook Lasagna

Pour 1 cup (250ml) cold water, then place a trivet in the Instant Pot.

Instant Pot Lasagna: add cold water and trivet in Instant Pot Pressure Cooker
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Create a sling foil, then place the springform pan lasagna in Instant Pot.

Instant Pot Lasagna: place lasagna in Instant Pot Pressure Cooker

Close lid, then pressure cook:

  • Pressure Cooking Method: High Pressure for 24 minutes + 10 minutes Natural Release
Instant Pot Pressure Cooker High Pressure 24 minutes

After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they’re still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 – 6 minutes + Quick Release.

♥ Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

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