Lasagna in the Pressure Cooker
Discover the ultimate time-saving comfort food with this hearty and flavorful Lasagna in the Pressure Cooker recipe! Perfect for busy weeknights, this dish layers tender no-boil lasagna noodles with a rich ground beef and marinara sauce, creamy ricotta, and gooey mozzarella, all cooked to perfection in just 25 minutes. The pressure cooker not only locks in incredible flavor but also ensures the lasagna is perfectly moist and cheesy without the fuss of traditional baking. With minimal prep and a foolproof cooking method, this one-pot lasagna is ideal for feeding the whole family or impressing guests with minimal cleanup. Serve it with a side salad and garlic bread for a complete, crowd-pleasing Italian feast!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 cup Yellow onion, diced
- 3 cloves Garlic, minced
- 24 ounces Marinara sauce
- 1 cup Water
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces No-boil lasagna noodles
Instructions
Set the pressure cooker to sauté mode. Add olive oil and allow it to heat up.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onions are softened.
Stir in the marinara sauce, water, Italian seasoning, salt, and pepper. Turn off the sauté mode.
In a small bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Mix until well combined.
In the pressure cooker pot, spread a thin layer of the meat sauce to prevent sticking. Place a layer of lasagna noodles (breaking them into smaller pieces to fit, if necessary) over the sauce.
Spread a layer of the ricotta mixture on top of the noodles, followed by another layer of meat sauce.
Repeat the layering process (noodles, ricotta mixture, sauce) until all ingredients are used, ending with a layer of meat sauce.
Sprinkle the remaining 1 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese on top.
Cover the pot with the pressure cooker lid and ensure the valve is set to 'sealing.'
Cook on high pressure for 20 minutes, then allow a natural release for 10 minutes before carefully releasing the remaining pressure.
Remove the lid and allow the lasagna to cool for 5-10 minutes to set. Slice, serve, and enjoy!
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 36.7 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3719 mg | 286% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2121 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
