Believe it or not, it’s possible to make lasagna in a pressure cooker. My favorite thing about this recipe is how much time it shaves off from a traditional lasagna. Try it out for dinner tonight!
How To Make Pressure Cooker Lasagna
- 1 tbsp olive oil
- 1 onion diced
- 1 lb. ground beef
- 24 oz jar pasta sauce
- 1/4 cup water
- 2 lbs. ricotta
- 2 large eggs
- 1/3 cup parmesan grated
- 2 tsp garlic minced
- 1 tsp Italian seasoning
- 8 oz. lasagna noodles no-boil variety
- 1 pkg. mozzarella cheese shredded
- 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 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.