Instant Pot Lasagna

Instant Pot Lasagna


Ingredients:
8 (160g - 200g) oven-ready lasagna noodles
2 cups (150g - 180g) Mozzarella cheese , shredded in large pieces
¼ cup (30g - 40g) Parmesan cheese , grated
2.5 - 3 cups (600g - 750g) meat sauce
Salt + pepper to taste
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Instructions:
  1. Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
  2. Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
  3. Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.
  4. etc
  5. etc

For Full Instruction: pressurecookrecipes.com

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