This pressure cooker lasagna is a creamy and cheesy dish you won't get enough of.
Preparation:
15mins
Cooking:
30mins
Total:
55mins
Serves:
6
Ingredients
2tbspolive oil
½cupyellow onionsdiced
1lbground beef
salt and ground black pepper
24ozmarinara sauce
½cupwater
2lbricotta cheese
2pcseggslarge
⅓cupparmesan cheesegrated
2tspgarlicminced
1tspItalian seasoning
8ozlasagna noodlesno-boil variety
9ozmozzarella cheeseshredded divided
¼cupwater
For Garnish:
asiago cheeseshredded
basil leaf
Instructions
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 marinara sauce and water to the beef and onions. Stir then remove from the heat and place them into a large bowl.
In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper.
Fill the bottom of the cooled pressure cooker with the 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 mixture and top with mozzarella.
Repeat the previous steps until all layers have been used. The final layer should contain noodles topped with sauce and cheese.
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, remove from the heat and slowly release the pressure and sprinkle the lasagna with the remaining mozzarella cheese.
Cover the pressure cooker and allow the food to rest for 10 minutes. Afterward, grab a fork and enjoy your meal!