Easy-to-Cook Lasagna

Every time we go out to dine, we try to order something we haven’t tried before. But every time we dined at an Italian restaurant, I couldn’t resist the temptation to try their rendition of this wonderful dish.

The rich, multilayered layers of flavors that are sweet, savory, sour, and umami; the chewy, creamy, gooey, cheesy, toothsome nibbles.

The delectable morsels are chewy, creamy, and cheesy, and have rich, complex flavors that combine sweet, sour, umami, and sourness.

When will you be making this scrumptious lasagna in an instant pot?

Make delicious lasagna with your Instant Pot. Layers of delicious cheese and cream combine to create a rich and heavenly lasagna cooked in a pressure cooker. Your family will well receive this very easy dinner!

Subscribe for Free Recipes & Tips

Servings 4

Total Time 50 mins

Equipment

Pressure cooker in an instant pot
Cake Pan, Fat Daddio, 7 x 3 inches, detachable bottom

Ingredients

▓8 lasagna noodles (160–200 grams) that are ready to bake
Two cups (150–180 grams) of finely shredded, large-piece mozzarella cheese
Half a cup (30–40 grams) of grated Parmesan cheese
▞ Two to three cups (600–750 grams) of beef sauce
▏To taste, add pepper and salt

A blend of Ricotta Cheese

200 grams (▓¾) of ricotta cheese
1 tsp (1 g) of Italian seasoning
▏One huge egg
A teaspoon of kosher salt

Instructions

Mix ¾ cup (200 g) ricotta cheese with one big egg in a mixing dish to make the Ricotta cheese mixture. Grind in some black pepper, ⅓ tsp kosher salt, and 1 tsp (1 g) Italian spice.
Steps to assemble Instant Pot Lasagna: Cut parchment paper to fit a 7-inch springform pan (optional). Roughly chop the raw lasagna noodles so they fit into a single layer at the bottom of the pan. Arrange the lasagna noodles with ⅓ of the meat sauce on top. Add shredded mozzarella cheese on top of the layer of Ricotta cheese mixture over the meat sauce. Do this cycle of layering twice. For the very top, add ¼ cup (30–40g) freshly grated Parmesan cheese. Next, securely wrap aluminum foil around the springform pan.
Pressure Cook Lasagna: Fill the Instant Pot with a cup (250 ml) of cold water and set a trivet inside. After making a sling foil, put the springform pan inside the Instant Pot. Moreover, Put the cover on and cook for 24 minutes on high pressure, plus an additional 10 minutes on natural release.*Note: Before moving on to the next stage, ensure sure the noodles are cooked through, as some oven-ready lasagna noodles take longer to cook than others. If they’re still a little firm, cover them with aluminum foil, put them back in the Instant Pot, and cook for a further five to six minutes on high pressure with a quick release.
Broil Lasagna Option: Set oven temperature to 425°F while Instant Pot is releasing naturally. Put the prepared lasagna in the oven at 425°F for 7 to 9 minutes, or until the cheese has browned on top.
Serve: Let the meat sauce cool if it’s quite thin or liquid so the lasagna can solidify and maintain its shape. Gently remove the lasagna from the springform pan with a paring knife for a simpler release. Cut the delicious lasagna into slices and serve right away. Savour it~?