Instant Pot Lasagna
A rich, cheesy, meaty lasagna cooked in the pressure cooker or instant pot. Way easier than traditional lasagna, and seriously delicious.
Servings: 6
Calories: 596kcal
Ingredients
- 8 lasagna noodles
- 1 cup water
- 2 cups Mozzarella cheese shredded in large pieces
- ¼ cup Parmesan cheese grated
- 2.5 - 3 cups spaghetti sauce
- Salt + pepper to taste
Meat Mixture
- 1 Tbs olive oil
- 1/2 lb Lean Ground Beef
- 1/2 lb Ground Italian Sausage
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- ¼ cup mushrooms sliced
- ¼ cup zucchini diced
- ¼ cup yellow onions chopped fine
Ricotta Cheese Mixture
- 1 1/2 cups Ricotta cheese
- 1 teaspoon Italian seasoning
- 1 large egg
- ⅓ teaspoon kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅓ tsp black pepper
Instructions
Meat Mixture
- Chop all the vegetables into small pieces. Set aside
- Turn pot on to Saute.
- Add olive oil to the Instant Pot, once oil is heated, add ground beef and italian sausage.
- Add seasonings.
- Stir seasonings into the meat, and brown the meat, chunking it up as you go.
- When nearly cooked, add the vegetables. Saute for 3 additional minutes.
- Turn pot off by pressing “cancel”, Remove the liner, and take the meat mixture out of it, and set aside.
Create Ricotta Cheese Mixture:
- In a mixing bowl, beat one large egg until frothy
- Then add in Ricotta cheese and all the seasonings.
Assemble Instant Pot Lasagna:
- Get an 8-inch springform pan. Make sure it is assembled, with the bottom of the springform secured with the ring, and spring closed.
- Break the lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.
- Top with 1 cup of spaghetti sauce and ⅓ cup of water.
- Layer 1/3rd of the Ricotta cheese mixture on the spaghetti sauce, then 1/3rd the meat mixture. Then add shredded mozzarella cheese on top.
- Repeat twice, don’t forget the water, the noodles need it to cook through.
- Then, wrap the springform pan tightly with aluminum foil, including the bottom as the liquid may leak out otherwise. I would use two pieces, one around the bottom to prevent leaking, and another over the top to prevent condensation from getting into the springform.
Pressure Cook Lasagna:
- Pour 1 cup cold water into the liner of an 8 qt instant pot
- Place a trivet in Instant Pot.
- Create a foil sling by taking a 24 inch or so piece of foil, and folding it to be 2-3 inches wide and 24 inches long. Put the sling into your instant pot, over the trivet. Then place your foil wrapped springform over the sling. The sling will be under the springform pan to make it easier to remove from the instant pot, with pieces coming up on both sides. Just tuck those down so you can put on the lid.
- Close the lid, and lock into place. Set pressure valve to sealing.
- Pressure cook at High Pressure for 30 minutes
- Let naturally release for 10 minutes, then quick release remaining pressure. Remove the lasagna from the instant pot using the foil sling you created. Just pull up on it, but be careful to not tip the lasagna out.
Broil (Optional)
- Preheat oven to Broil on High while Instant Pot is natural releasing. Then remove the lasagna and the foil from over the top.
- Place the cooked lasagna in oven and cook until the cheese is browned on top 3-5 minutes.
Serve:
- Garnish with fresh parsley
Run a paring knife around the edge of the pan to gently release the Lasagna from the springform pan.Cut and serve immediately.
Nutrition
Calories: 596kcal | Carbohydrates: 33g | Protein: 36g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 993mg | Potassium: 448mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 2.1mg | Calcium: 395mg | Iron: 2.6mg