Pressure Cooker Lasagna
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Prep Time
20 mins
-
Cook Time
26 mins
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Additional Time
25 mins
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Total Time
1 hr 11 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Pressure Cooker Lasagna
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This Pressure Cooker Lasagna is everybody’s comfort food without any of the work! Layers of perfectly al dente lasagna noodles, a hearty meat sauce, a creamy Alfredo sauce and some ooey gooey cheese, on the table in about one hour. This dish will quickly become your favorite weeknight meal!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 jar italian sauce Prego® Flavored with Meat brand
- 8 to 9 ounces lasagna noodles no-boil
- 1 ¼ cups Alfredo sauce Prego® Homestyle brand
- 3 ounces Parmesan Cheese finely shredded
- 8 ounces mozzarella cheese shredded
- parsley for garnishing, fresh
Instructions
- Preheat your electric pressure cooker on the sauté mode until it says HOT.
- Add the olive oil and, once shimmering, stir in the ground beef. Cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Stir in salt, pepper, the onion powder, garlic powder and Italian seasoning. Pour in the Prego® meat sauce, stirring to combine.
- Assemble the lasagna in a springform pan (that fits your pressure cooker), starting with a layer of the meat sauce. Follow with a layer of lasagna noodles, a layer of meat sauce, a layer of Alfredo and a layer of mozzarella and parmesan. Repeat until you run out of ingredients, making 3-4 layers total (depending on the size of your pan), finishing with noodles, meat sauce and cheese.
- Fill a clean pressure cooker insert with 2 cups cold water. Cover the springform pan tightly with foil, then place it in your pressure cooker trivet rack (or a silicone sling) and insert in the pressure cooker.
- Cook on high pressure for 26 minutes and allow the pressure to release naturally for 10 minutes. The pressure cooker will take 5 to 15 minutes to reach pressure. Check for doneness with a skewer or cake tester. If the noodles are still raw, cook on high pressure for 5 more minutes with quick release. Carefully remove the lasagna from the pressure cooker.
- Optional: pop the lasagna, uncovered, under the broiler for a couple of minutes to brown the top.
- Let the lasagna rest for at least 10 minutes before carefully removing it from the pan. Then, garnish with chopped or hand torn parsley, if desired, and serve!
Notes
- Make Ahead
- This lasagna can be made ahead and refrigerated overnight (if unbaked) or for up to 4 days (if baked).
- Freezing
- Freeze the lasagna baked or unbaked, tightly covered with foil, for up to 3 months.
- Reheating
- Reheat in the oven, at 350ºF, until it reaches an internal temperature of 160ºF.
Nutrition Information
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Calories
423kcal
(21%)
Carbohydrates
10g
(3%)
Protein
33g
(66%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
1446mg
(60%)
Potassium
698mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
872IU
(17%)
Vitamin C
8mg
(9%)
Calcium
375mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1446mg | 60% |
| Potassium | 698mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 375mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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