Instant Pot Lasagna Recipes

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INSTANT POT LASAGNA RECIPE BY TASTY



Instant Pot Lasagna Recipe by Tasty image

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.

Provided by Katie Aubin

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

½ lb ground beef
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
1 cup whole milk ricotta cheese
1 ½ cups low-moisture mozzarella, divided
¾ cup grated parmesan cheese, divided
1 cup fresh parsley, minced, loosely packed
1 large egg, beaten
1 teaspoon olive oil
10 lasagna noodles, uncooked
1 cup water
instant pot
springform pan, 7 inch (17 cm)

Steps:

  • 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.
  • 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.
  • 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, 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 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.
  • Remove the foil and sprinkle 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!

Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams

SHORTCUT INSTANT POT LASAGNA



Shortcut Instant Pot Lasagna image

A classic lasagna cooked in just 25 minutes is the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups whole-milk ricotta
1 cup shredded mozzarella
1/4 cup grated Parmesan, plus extra for topping
1 tablespoon chopped fresh parsley
1 large egg
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 9-ounce package no-boil lasagna noodles

Steps:

  • Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
  • Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
  • Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
  • Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.

INSTANT POT LASAGNA



Instant Pot Lasagna image

Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Instant Pot Lasagna recipe comes together much faster and without the need of heating up the oven!

Provided by Kristen Chidsey

Categories     Main Course

Time 32m

Number Of Ingredients 13

6-8 no-boil or oven ready lasagna noodles
1/2 pound ground beef or ground Italian sausage
2 teaspoons Italian seasoning (divided)
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes (optional)
1/2 onion (chopped)
16 ounces ricotta cheese
1 egg
1/2 teaspoon garlic powder
1/3 cup parmesan cheese (freshly grated)
3 cups spaghetti sauce
2 cups shredded Mozzarella Cheese (divided)

Steps:

  • Turn the Instant Pot to Saute and let heat for a couple of minutes.
  • Add a tiny bit of olive oil and either ground beef or ground sausage. Begin to brown and break up meat into smaller bites.
  • Add in kosher salt, 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes or until meat is no longer pink.
  • Once meat is browned, remove from pressure cooker using a slotted spoon. Turn Instant Pot off.
  • Pour in 1 1/2 cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
  • Add in trivet to the Instant Pot right over the water.
  • Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, 1/2 teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.
  • In a 7 by 3-inch springform pan or 7 by 3-inch oven-safe cake pan, layer the ingredients for the lasagna. Start with a thin layer of marinara sauce. Break up oven-ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce and then sprinkle with light layer of mozzarella cheese. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.
  • Place the lasagna pan on a tin foil "sling" to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.
  • Place lid on pressure cooker and be sure your instant pot is sealed.
  • Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.
  • Let the pressure release for 10 minutes and then do a quick release for any remaining pressure.
  • If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
  • Let the lasagna sit for 10 minutes before serving.

Nutrition Facts : Calories 442 kcal, Carbohydrate 36 g, Protein 29 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 99 mg, Sodium 1279 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

EASY INSTANT POT LASAGNA



Easy Instant Pot Lasagna image

This lazy Instant Pot Lasagna recipe is made without a springform pan in 30 minutes! It rivals any traditionally made lasagna and is a one pot meal that everyone can agree on!

Provided by Olena Osipov

Categories     Casserole

Time 23m

Number Of Ingredients 13

1 lb lean ground turkey
11 oz 12 sheets lasagna noodles
2 x 14 oz cans tomato sauce (low sodium)
3 cups kale or spinach (chopped)
2 cups water
1 tbsp avocado oil
1 tbsp Italian seasoning
1 tbsp garlic powder
1 tsp salt
Ground black pepper (to taste)
4 oz 1 cup mozzarella or cheddar cheese, shredded
Parmesan cheese (optional)
Parsley (for garnish)

Steps:

  • On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Start breaking into pieces with spatula.
  • Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
  • Press Cancel and remove half of ground turkey into a bowl. Time to layer lasagna.
  • Layer #1: Add water and break 4 noodles in half and lay on top.
  • Layer #2: Add half of kale and break 4 noodles in half and lay on top.
  • Layer #3: Add ground turkey from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.
  • Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.
  • Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.
  • When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
  • Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.
  • Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.

Nutrition Facts : Calories 313 kcal, Sugar 4 g, Sodium 580 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 38 g, Fiber 3 g, Protein 24 g, Cholesterol 42 mg, ServingSize 1 serving

INSTANT POT LASAGNA



Instant Pot Lasagna image

Our Instant Pot Lasagna recipe is everything you love about the classic dish but made easier, faster, and cheaper in a pressure cooker.

Provided by Jess Jankowski

Categories     Main Course

Time 55m

Number Of Ingredients 14

6-8 oven-ready lasagna noodles
2 cups shredded mozzarella cheese (divided)
½ pound ground beef OR ground Italian sausage
1 teaspoon Italian seasoning
1 clove garlic (minced)
½ teaspoon kosher salt
½ cup onion (diced)
2 cups ricotta cheese
1 large egg
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
24 oz jar marinara sauce
1 teaspoon parsley flakes
1 teaspoon Italian seasoning

Steps:

  • Turn the Instant Pot to Saute and let it heat for a couple of minutes.
  • Add in a teaspoon of olive oil and the ground beef or ground sausage. Brown and break up the meat.
  • Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
  • Saute for 3-5 minutes or until the meat is no longer pink.
  • Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
  • Pour in 1 cup of water into the Instant Pot insert and scrape any browned bits of meat with a spoon or spatula.
  • Add the trivet to the bottom of the Instant Pot.
  • In a medium bowl, mix the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
  • In a separate bowl, mix marinara sauce, Italian seasoning, and parsley flakes.
  • In a 7 by 3-inch springform pan, start layering the lasagna with a thin layer of marinara sauce.
  • Break up oven-ready lasagna noodles to fit and to cover the sauce.
  • Spread half the ricotta cheese mixture.
  • Sprinkle with half the meat mixture.
  • Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
  • Repeat layers to the top of the pan.
  • Cover the top of the springform pan with foil.
  • Place the lasagna pan on a strip of tin foil to lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
  • Place the lid on the pressure cooker and set to high pressure, and cook for 22 minutes.
  • Let the pressure naturally release for 15 minutes, and then do a quick release for any remaining pressure.
  • Remove lasagna from the Instant Pot and remove foil from the top, place it on a cookie sheet.
  • Let lasagna sit for 10 minutes before serving. Then, slice and serve.

Nutrition Facts : Calories 372 kcal, Carbohydrate 12 g, Protein 30 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 129 mg, Sodium 1192 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 cup

INSTANT POT LASAGNA



Instant Pot Lasagna image

This easy Instant Pot Lasagna is like a lazy lasagna - you'll saute the ground beef and layer the lasagna noodles right in the pot!

Provided by Taylor Stinson

Categories     Main Course

Time 40m

Number Of Ingredients 10

1 lb extra-lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1/2 tsp each salt & pepper
2 cups water, divided
12 lasagna noodles, broken up
1 cup ricotta cheese
2 cups baby spinach, chopped
1 (680mL) jar marinara sauce
1 cup mozzarella cheese, grated

Steps:

  • Set Instant Pot to saute mode and wait for it to heat up. Once hot, add ground beef, onion, garlic and salt & pepper, sauteeing for 5 minutes until browned. Turn off saute mode.
  • Remove two-thirds of the ground beef mixture and set aside in a bowl. Add 1 cup water to bottom of the pot, then layer in 4 lasagna noodles. Top with half the ricotta cheese, half the spinach and another third of the ground beef mixture.
  • Pour in half of the jar of marinara sauce, then top with another layer of lasagna noodles. Repeat with the remaining ricotta cheese, remaining spinach and the final third of ground beef mixture. Top a final layer of lasagna noodles and pour the rest of the jar of marinara sauce and the remaining cup of water overtop.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then pressure cook for 5 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Sprinkle mozzarella cheese overtop and close lid to melt cheese for 2 minutes. Cut lasagna into slices, then serve and enjoy!

Nutrition Facts : Calories 541 kcal, Carbohydrate 65 g, Protein 36 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 642 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT® LASAGNA



Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

Steps:

  • Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
  • Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
  • Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
  • Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

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EASY, CHEESY INSTANT POT LASAGNA ON BAKESPACE.COM
Directions. Select the Sauté function on a 6-quart or larger Instant Pot or pressure cooker. Meanwhile, dice 1 small yellow onion, mince 3 garlic cloves, and break 10 ounces lasagna noodles (about 11) into thirds and set aside. Add 2 tablespoons olive oil to the Instant Pot and heat until shimmering. Add 1 1/2 pounds lean ground beef and cook ...
From bakespace.com


RV COOKING INSTANT POT LASAGNA // FULLTIME RV LIFE ...
Another awesome video, RV Cooking Instant Pot Lasagna, by seeouRView - FULL TIME RV LIFE by REAL FULL TIME RV FOLKS!Links* Instant Pot Lasagna Recipe - https...
From youtube.com


INSTANT POT LASAGNA SOUP RECIPE - RECIPES-GALORE.COM
2022-02-05 Instant Pot Lasagna Soup Recipe. This Instant Pot Lasagna Soup is everything you love about lasagna, in a comforting bowl of soup! It’s so …
From recipes-galore.com


INSTANT POT LAZY LASAGNA - YUMMLY RECIPES
Normal lasagna takes over an hour! All of this sorcery is thanks to our magical and wonderful instant pot pressure cooker. If you’re not on the instant pot train, this recipe will convert you. While you could do this on the stove top or in your slow cooker, this is a one pot meal that cooks in under 20 minutes.
From ymmlyrecipes.com


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