Whenever we eat out, we try our best to order a dish we’ve never tasted before. But every time we visit an Italian restaurant, I simply couldn’t resist the temptation to taste their expression of this glorious culinary work of art.
The rich multitude layers of sweet-savory-tart-umami flavors and chewy-creamy-gooey-cheesy-toothsome bites.
Each inviting slice of heaven is so indescribably comforting & satisfying.
It’s time to make Mouthwatering Lasagna in Instant Pot!! ?
Make Mouthwatering Instant Pot Lasagna. Heavenly rich pressure cooker lasagna packed with creamy-cheesy layers of satisfaction. Your family will cheer for this lip-smacking good easy dinner!,
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| Servings | 4 |
| Prep Time | 50 mins |
Equipment
- Instant Pot Pressure Cooker
- Fat Daddio 7 x 3 inch Cake Pan (removable bottom)
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
Ricotta Cheese Mixture
- ¾ cup (200g) Ricotta cheese
- 1 teaspoon (1g) Italian seasoning
- 1 large egg
- ⅓ teaspoon kosher salt
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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.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they’re still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 – 6 minutes + Quick Release.
4-Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 – 9 mins).
5-Serve: If your meat sauce is rather liquidy or thin, let it cool so the lasagna can set and keep in shape.For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ ?
Nutrition
| Calories: | 474kcal |
| Carbohydrates: | 41g |
| Protein: | 28g |
| Fat: | 22g |
| Saturated Fat: | 12g |
| Cholesterol: | 112mg |
| Sodium: | 1487mg |
| Potassium: | 691mg |
| Fiber: | 3g |
| Sugar: | 8g |
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