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Instant Pot Lasagna

This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.

by Katie Aubin, Karlee Rotoly and Marissa Buie

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Inspired by simplyhappyfoodie.com

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Ingredients

for 4 servings

  • ½ lb
    ground beef (225 g)
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon
    kosher salt
  • 2 teaspoons
    dried oregano
  • ½ teaspoon
    red pepper flakes
  • 2 cups
    marinara sauce (520 g)
  • 1 cup
    whole milk ricotta cheese (250 g)
  • 1 ½ cups
    low-moisture mozzarella, divided (150 g)
  • ¾ cup
    grated parmesan cheese, divided (80 g)
  • 1 cup
    fresh parsley, minced, loosely packed (35 g)
  • 1 large egg, beaten
  • 1 teaspoon
    olive oil
  • 10 lasagna noodles, uncooked
  • 1 cup
    water (240 mL)

Special Equipment

  • instant pot
  • springform pan, 7 inch (17 cm)
    Calories 514
    Fat 27g
    Carbs 20g
    Fiber 2g
    Sugar 4g
    Protein 38g

Estimated values based on one serving size.

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Preparation

  1. Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
  2. In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
  3. Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
  4. Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
  5. Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
  6. Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to “venting” and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
  7. Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
  8. Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  9. Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
  10. Enjoy!
 

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