Instant pot lasagna recipe can be a perfect lunch or dinner compliment for those who are finding a not so common dishes. A tough dish in so little time with enormous nutrition value what else can be a chef’s want. The dish is a bit time consuming as compared to the other day to day uncommon and tough dishes but the taste it gives after the cooking is done is worth a wait. Here are the steps to make Instant pot lasagna recipe. Just follow in detail and in just a little bit time you will be able to serve the Instant pot lasagna Recipe as lunch or dinner to your friends and family.
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)
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.
Then 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.
In a medium bowl, take the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan.
Then add the parsley and egg.
Mix it well.
Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
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.
Add a layer of sauce, and the rest of the ricotta.
Finish with the remaining noodles and sauce.
Cover the pan tightly with foil.
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).
Once the cooking 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.
Remove the foil and sprinkle the top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
Enjoy instant pot lasagna with your near and dear ones.
Don’t forget to share your experience and let me know if you have any query in the comment box.