Pressure Cooker Lasagna Recipe
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
In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke.
Once the pressure cooker starts heating up, add in the onions, ground beef, salt, and pepper. Then continue cooking until the onions become translucent and the beef browns.
Add the pasta sauce and water to the beef and onions. Stir them then remove then from heat and place them into a large bowl.
In another bowl, mix the 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 onto the bottom of the pressure cooker then add the noodles.
Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then add some more noodles.
Repeat the previous 2 steps until all layers have been used. The final layer should contain noodles topped with sauce.
Lock the lid and bring to the pressure cooker high pressure. Then reduce the heat to maintain high pressure and continue cooking for 7 minutes.
After 7 minutes, quickly release the pressure and sprinkle the lasagna with remaining cheese. Then cover the pressure cooker and allow the food to rest for 10 minutes. Afterward, grab a fork and enjoy your meal!
- Calcium: 85mg
- Calories: 73kcal
- Carbohydrates: 3g
- Cholesterol: 58mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Potassium: 47mg
- Protein: 4g
- Saturated Fat: 2g
- Sodium: 111mg
- Sugar: 1g
- Vitamin A: 123IU
- Vitamin C: 2mg