Instant Pot Lasagna
You will make your family so happy when you serve them Instant Pot Lasagna for dinner tonight!
Servings: 6 servings
Calories: 491kcal
Equipment
Ingredients
Meat Filling
- .5 cup yellow onion diced
- 1 tablespoon olive oil
- 1 large clove fresh garlic minced
- .5 pound extra lean ground beef 97% lean
- .5 pound Italian sausage I used sweet Italian
- .25 cup chopped Italian parsley
Cheese Filling
- 1 cup ricotta cheese I used whole milk
- 1 large egg
- .25 teaspoon sea salt
- .25 teaspoon black pepper
- 1 tablespoon Italian parsley
- .25 cup Parmesan cheese finely grated
- 1 cup grated mozzarella cheese
For Assembly
- 5 no-boil lasagna noodles broken into pieces
- 2.5 cups pasta sauce
- .5 cup grated mozzarella cheese
Instructions
Meat Filling
- Press the “Sauté” button and wait for the display to say HOT. Add the oil and the onions. Cook until softened, about 3 minutes, stirring occasionally to keep them from burning.
- Add the garlic, stir for one minute. Add the ground beef and Italian sausage. Stir and cook until thoroughly cooked.
- Remove the meat and drain. Place in a large bowl and stir in the Italian parsley. Set aside.
Cheese Filling
- Mix the ricotta, egg, salt, pepper, and parsley together in a medium sized bowl.
- Stir in the Parmesan and mozzarella cheese. Set aside.
To Assemble
- Break apart noodles and lay them across the bottom of the pan.
- Pour 1 cup of sauce over the noodles, spread to cover.
- Spread half of the meat filling over the sauce.
- Spread half of the cheese filling over the meat.
- Add a second layer of noodles.
- Spread 1 cup of sauce over the noodles.
- Add a second layer of the remaining beef filling, then a second layer of the remaining cheese filling.
- Add and additional layer of noodles, top with .5 cup of sauce, and .5 cup of mozzarella cheese.
- Pour 1.5 cups of water into the liner of your pressure cooker and add the steamer rack.
- Carefully place the lasagna on top of the rack. Secure the lid and check to make sure the knob is in the “Sealing” position.
- Press the “Manual” button and use the + and – buttons to set the time for 24 minutes on High Pressure.
- When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Release any remaining pressure by turning the knob to “Venting”.
- Carefully remove the pan from the liner. I used a dish towel, but oven mitts would be thicker.
- Place the pan on a baking sheet and broil until the cheese is bubbly and golden brown.
- Remove the pan from the oven and allow to rest for 10 minutes.
- Release the lever on the pan and remove the ring. You may need to run a knife along the edge to separate the cheese from the sides of the pan. Carefully slide the lasagna onto a large plate. Slice and serve.
Notes
- I used a Nordic Ware Springform Pan which is technically only 2 3/4″ tall, so my filling was at the top! The Nordic Ware pan is half the price of the Fat Daddio Push Pan, assuming you can find it in stock.
- Retriever Tongs would be an excellent option for removing the pan from the pot. I will need to add them to my list.
- I use this Steamer Rack to keep the pan up above the water while cooking.
- I used Barilla Oven-Ready Lasagne noodles that do not require boiling.
- To save on time, precook the meat filling ahead of time on the stove.
Nutrition
Calories: 491kcal | Carbohydrates: 26g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 1223mg | Potassium: 727mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1105IU | Vitamin C: 13.1mg | Calcium: 393mg | Iron: 3.3mg
