Lasagna
By :Cooking Under Pressure Cookbook by Matt Pelton
Print Recipe
I was skeptical at first. I’ve always made a lot of lasagnas in the oven or the Dutch oven but the thought of doing it in a pressure cooker seemed like a challenge to me. It posed a challenge, but a successful one. Even though you don’t get the crispiness of an oven-baked lasagna or the bubbly cheese, you get a nice lasagna fast with the same “next day” flavor, you would get on a traditional lasagna dish.
Votes: 7
Rating: 2.57
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Kid-Friendly, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Noodles
Prep Time 15 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 1 package oven-ready lasagna noodles
  • 2 lbs sweet italian sausage browned
  • 2 lbs shredded mozzarella cheese
  • 32 ounces part-skim ricotta cheese
  • 2 cups marinara sauce
  • 1 lb brown mushrooms sliced (optional)
  • 3 cloves garlic crushed and minced (optional)
  • 1 cup Water
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Kid-Friendly, Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, Noodles
Prep Time 15 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 1 package oven-ready lasagna noodles
  • 2 lbs sweet italian sausage browned
  • 2 lbs shredded mozzarella cheese
  • 32 ounces part-skim ricotta cheese
  • 2 cups marinara sauce
  • 1 lb brown mushrooms sliced (optional)
  • 3 cloves garlic crushed and minced (optional)
  • 1 cup Water
Votes: 7
Rating: 2.57
Rate this recipe!
Instructions
  1. Spray oil in the bottom of a 7 inch cake pan or ramekin. Place some noodles in the bottom (break them to size). Spoon on marinara sauce on top of the noodles. Sprinkle the meatball slices or if you use the sausage, pre-cook it with the mushrooms and garlic and sprinkle them on.
  2. Scoop the ricotta cheese on top of the meat and finish the layer by covering it with mozzarella cheese. Follow this for a second layer. Finish the top with the remaining cheese.
  3. Pour the water in the bottom of the Instant Pot, place the trivet in the bottom, and set the lasagna on top of the trivet. Place the lid on the Instant Pot and select manual, pressure, high for 30 minutes. Let the pot finish the cycle and bleed off naturally. Let it sit for 10 minutes or more before serving.
3 replies
  1. beachgrrrl
    beachgrrrl says:

    The instructions call for meatballs, but there are no meatballs in the ingredients. There are mushrooms in the ingredients, but no mushrooms in the instructions. ????

  2. shelovesw
    shelovesw says:

    I feel like this recipe was made for an 8 quart, not a six, because the 7” pan doesn’t fit. Maybe i should have used more marinara because it needed more. I probably won’t make this again.

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