Pressure Cooker Messy Lasagna Recipes

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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

PRESSURE COOKER LASAGNA RECIPE - (4/5)



Pressure Cooker Lasagna Recipe - (4/5) image

Provided by janriff924

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, diced
1 pound ground beef
salt
pepper
1 (24-ounce) jar pasta sauce
1/4 cup water
2 pounds ricotta
2 large eggs
1/3 cup parmesan, grated
2 teaspoons garlic, minced
1 teaspoon Italian seasoning
8 ounces lasagna noodles, no-boil variety
1 package mozzarella cheese, shredded

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



Lasagna in the Pressure Cooker image

Make and share this Lasagna in the Pressure Cooker recipe from Food.com.

Provided by TishT

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, diced
1 lb ground beef
24 ounces pasta sauce
1/4 cup water
2 lbs ricotta cheese
2 large eggs
1/3 cup parmesan cheese, grated
2 teaspoons garlic, minced
1 teaspoon italian seasoning
8 ounces no-boil lasagna noodles
8 ounces mozzarella cheese, shredded
salt & pepper, to taste

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.

PRESSURE COOKER MESSY LASAGNA



Pressure Cooker Messy Lasagna image

This recipe includes all the flavors of lasagna without the oven or fuss.

Provided by Woodmnky

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
1 (16 ounce) package bow tie pasta (farfalle)
1 (15 ounce) can tomato sauce
1 (15 ounce) can stewed tomatoes
1 (10 ounce) package frozen spinach, thawed
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon Italian seasoning
water to cover
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 53 g, Cholesterol 59.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 566.7 mg, Sugar 6 g

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