Instant Pot Lasagna
User Reviews
5.0
795 reviews
Excellent
-
Total Time
50 mins
-
Servings
4
-
Calories
474 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
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!
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Ingredients
- 8 (160g - 200g) oven-ready lasagna noodles
- 2 cups (150g - 180g) mozzarella cheese , shredded in large pieces
- ¼ cup (30g - 40g) Parmesan Cheese , grated
- 2.5 - 3 cups (600g - 750g) meat sauce
- salt + pepper to taste
Ricotta Cheese Mixture
- ¾ cup (200g) ricotta cheese
- 1 teaspoon (1g) Italian seasoning
- 1 large egg
- ⅓ teaspoon kosher salt
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: If your meat sauce is rather liquidy or thin, let it cool so the lasagna can set and keep in shape. 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~ :)
Equipments used:
Notes
- Meat Sauce: To help the lasagna hold its shape, it's better to use a thicker meat sauce for this lasagna recipe. Our Umami Meat Sauce is great for this recipe.
- Note: If using springform pan, wrap the bottom of the pan in foil to prevent leakage.
- *Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
41g
(14%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
112mg
(37%)
Sodium
1487mg
(62%)
Potassium
691mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1340IU
(27%)
Vitamin C
10.5mg
(12%)
Calcium
494mg
(49%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 1487mg | 62% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 494mg | 49% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
795 reviews
Excellent
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