Power Lasagna Recipes

PRESSURE COOKER MESSY LASAGNA

Steps:

• Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
• Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
• Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.

INSTANT POT® LASAGNA

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.

POWER LASAGNA

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a 6-qt. stockpot, cook beef, zucchini, onion and green pepper over medium heat until beef is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in pasta sauce, diced tomatoes, basil, flax, Italian seasoning and pepper; heat though. Drain noodles and rinse in cold water., In a small bowl, mix ricotta cheese, spinach, egg and vinegar. Spread 1 cup meat mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 2 cups meat mixture, 1-1/4 cups ricotta cheese mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat mixture and mozzarella cheese; sprinkle with Parmesan cheese., Bake, covered, 30 minutes. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

PRESSURE COOKER LASAGNA RECIPE - (4/5)

Steps:

• In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become translucent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper (to taste). Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Ladle a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve warm.

LASAGNA IN THE PRESSURE COOKER

Steps:

• In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned.
• Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl.
• In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired.
• Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce.
• Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes.
• Serve from the pressure cooker pot with some crusty bread.