Description
This Instant Pot Lasagna recipe offers a delicious and convenient way to enjoy classic lasagna without the long oven baking time.
Ingredients
Scale
- 1 cup Ricotta cheese
- 2 large eggs
- 1 cup shredded Mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 24 oz jar pasta sauce
- 9 No-boil lasagna noodles (depending on size)
- ½ cup mozzarella cheese, shredded
- 1 ½ cup water
Instructions
- In a medium bowl, mix ricotta cheese, eggs, shredded mozzarella, dried basil, oregano, thyme, Italian seasoning, salt, and black pepper until well combined. Set aside.
- Heat a skillet over medium heat and brown the ground beef until no longer pink. Add diced onion and minced garlic to the skillet and cook until the onions turn translucent, about 3-4 minutes. Remove from heat and stir in the pasta sauce.
- In a 7-inch springform cake pan, cover the bottom with 3-4 broken no-boil lasagna noodles to fit the shape of the pan.
- Pour and spread about 1 cup of pasta sauce over the noodles evenly.
- Spread half of the meat mixture evenly over the sauce layer, pressing lightly to distribute.
- Spread half of the cheese mixture evenly over the meat layer, pressing gently to level.
- Repeat the layering with noodles, sauce, remaining meat mixture, and remaining cheese mixture in the same order.
- Add a final layer of no-boil noodles on top, press lightly, cover with remaining pasta sauce, and sprinkle ½ cup shredded mozzarella cheese evenly over the sauce.
- Spray a sheet of aluminum foil with nonstick spray and cover the assembled lasagna pan tightly.
- Pour 1 ½ cup water into the Instant Pot. Place the covered springform pan on a trivet with handles and lower it carefully into the pot.
- Close the lid, seal the valve, press the Manual button twice to select high pressure, and set the timer for 25 minutes.
- When cooking completes, allow natural pressure release for 10 minutes, then perform a quick release to vent remaining steam.
- Unlock and open the Instant Pot. Using oven mitts, carefully remove the lasagna pan. Remove the foil cover and place the lasagna on a baking sheet. Broil in the oven until the cheese on top begins to brown and bubble, watching closely to prevent burning.
- Let the lasagna rest on a cooling rack for 15 minutes to set, then release from the sides of the springform pan. Garnish with fresh parsley if desired, slice, and serve warm.
Notes
- Adjust the seasoning according to your taste.
- Use ground turkey for a leaner option.
- Let the lasagna rest for better slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg