Instant Pot Lasagna
User Reviews
5
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Total Time
50 mins
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Servings
4
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Calories
474 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Instant Pot Lasagna
Description
Instant Pot Lasagna is assembled by layering broken pieces of oven-ready lasagna noodles with a ricotta mixture seasoned with Italian herbs and egg, a thick meat sauce, and shredded mozzarella cheese. This layering is repeated to build three tiers within a springform pan lined with parchment. The entire pan is wrapped in foil to prevent leakage before being pressure cooked in the Instant Pot with water and a trivet. After cooking and natural release, grated Parmesan is added atop for finishing. The result is a tender, creamy lasagna that can be sliced and served much like the traditional baked variety.
The dish combines the smooth texture of the ricotta and melted cheeses with meat sauce richness and soft pasta. The pressure cooking method expedites the lasagna preparation while still ensuring flavors meld and noodles cook through evenly. Using a springform pan facilitates removal and presentation.
This lasagna can be served as a satisfying main course. Using a thicker meat sauce improves the structure and keeps layers distinct upon serving.
To prevent leaks when using a springform pan, wrap the base in foil. The recipe also encourages rating the dish after trying it.
Ingredients
- 8 (160g - 200g) lasagna noodles oven-ready
- 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 to taste
- black pepper to taste
Ricotta Cheese Mixture
- ¾ cup (200g) ricotta cheese
- 1 teaspoon (1g) Italian seasoning
- 1 egg large
- 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~ :)
Notes
- Choose a thick meat sauce to help the lasagna layers hold together better during cooking.
- Wrap the bottom of the springform pan securely with foil to prevent leaks in the Instant Pot.
- After cooking, allow natural pressure release to finish texture development for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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