Instant Pot Tuscan Chicken Lasagna
User Reviews
5
-
Total Time
1 hr
-
Servings
4
-
Calories
511 kcal
-
Course
Main Course
-
Cuisine
Italian, Italian-American Fussion
Instant Pot Tuscan Chicken Lasagna
Description
This recipe assembles broken oven-ready lasagna noodles with shredded Tuscan chicken coated in sauce, a ricotta cheese mixture seasoned with Italian herbs and salt, and shredded mozzarella in alternating layers. The grated Parmesan crowns the top before cooking. The dish is prepared in a 7-inch springform pan lined with parchment for easy removal, then tightly wrapped and pressure cooked in an Instant Pot with water and a trivet to prevent burning.
The resulting lasagna combines tender noodles softened through pressure cooking with moist, flavorful chicken and creamy, well-seasoned cheeses. The use of shredded Tuscan chicken gives the dish a distinctive savory profile, while the Italian seasoning in the ricotta adds herbs that complement the dish.
This preparation method speeds up the typically long baking time for lasagna and yields a moist dish with melded flavors. The springform pan setup allows for neat layering and easy serving. This meal works well as a family dinner or when serving guests, providing a blend of protein, cheese, and pasta in one dish.
Users should assemble ingredients carefully and ensure the springform pan is sealed to avoid leakage. Following the layering steps and pressure cooking times will help achieve consistent, tender results. Rating and feedback from those who try the recipe are encouraged to improve the version.
Ingredients
- 8 (160g - 200g) lasagna noodles oven-ready
- 2.5 - 3 cups chicken shredded, Tuscan style
- 2 cups (150g - 180g) mozzarella cheese , shredded in large pieces
- ¼ cup (30g - 40g) Parmesan Cheese , freshly grated
Ricotta Cheese Mixture
- ¾ cup (200g) ricotta cheese
- 1 egg large
- 1 teaspoon (1g) Italian seasoning
- ⅓ teaspoon kosher salt
- black pepper ground
Instructions
- Shred Tuscan Chicken: With two forks, shred the chicken and remove the bones. Mix the shredded chicken back in the Tuscan Sauce.
- 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 Tuscan Chicken 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 Tuscan Chicken on the lasagna noodles. Layer Ricotta cheese mixture on the Tuscan Chicken, then add shredded mozzarella cheese on top. Repeat this layering cycle twice (see reference photos). Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
- Pressure Cook Chicken Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place the springform pan Chicken Lasagna in Instant Pot. Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. 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.
- Optional Broil Chicken Lasagna: Broil your lasagna if you want to brown the Parmesan cheese on top. Preheat the oven to 425°F when the Instant Pot is natural releasing. Place the cooked Tuscan Chicken Lasagna in a 425°F oven until the cheese is browned on top (roughly 7 - 9 mins).
- Serve Tuscan Chicken Lasagna: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna (see photo). Slice the Tuscan Chicken Lasagna, then serve immediately! Enjoy~
Notes
- Use a 7-inch springform pan lined with parchment paper to prevent sticking and facilitate removal.
- Ensure the pan is tightly wrapped with foil to avoid leakage during Instant Pot cooking.
- Pressure cooking reduces lasagna cook time while tenderizing noodles and melding flavors.
- Rate and leave feedback after trying the recipe to help refine and share results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 138mg | 46% |
| Sodium | 726mg | 30% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 479mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
