Instant Pot Lasagna Recipe
Lasagna is a classic Italian dish that is loved by many. It is a perfect dish for a family dinner or for impressing guests. The classic version of lasagna requires a long time to prepare and it can be quite a hassle to make. But with the Instant Pot, you can have delicious lasagna in a fraction of the time. Here is an easy and delicious lasagna recipe for your Instant Pot.
Description
This Instant Pot lasagna recipe is a delicious and hearty meal that is perfect for a family dinner or for feeding a large crowd. The combination of layers of pasta, sauce, and cheese make for a delicious and comforting dish. This recipe is sure to be a family favorite.
Prep Time
The prep time for this lasagna recipe is about 15 minutes. This includes chopping the vegetables, mixing the sauce, and assembling the lasagna.
Cook Time
The cook time for this lasagna recipe is only 30 minutes in the Instant Pot. This time includes the time for the Instant Pot to come to pressure and for the lasagna to cook.
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 pound of lean ground beef
- 1 teaspoon of Italian seasoning
- 1 (15 ounce) can of diced tomatoes, undrained
- 1 (6 ounce) can of tomato paste
- 1 (15 ounce) can of tomato sauce
- 8 ounces of lasagna noodles, uncooked
- 2 cups of ricotta cheese
- 1 egg
- 2 cups of mozzarella cheese, shredded
- 1/4 cup of Parmesan cheese, grated
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the onion and garlic and sauté for about 3 minutes.
2. Add the ground beef to the Instant Pot and season with the Italian seasoning, salt and pepper. Cook the beef until it is no longer pink.
3. Add the diced tomatoes, tomato paste, and tomato sauce to the Instant Pot and stir to combine.
4. Place the lasagna noodles on top of the sauce, breaking them into smaller pieces if needed to fit.
5. In a bowl, mix the ricotta cheese, egg, and 1 cup of the mozzarella cheese.
6. Spread the ricotta cheese mixture over the noodles and top with the remaining mozzarella cheese and Parmesan cheese.
7. Place the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes.
8. When the cooking time is finished, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
9. Carefully remove the lid and let the lasagna cool for 5 minutes before serving.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
Notes
- Be sure to break the noodles into smaller pieces so that they fit in the pot and cook evenly.
- When stirring the sauce, be sure to scrape the bottom of the pot to release any stuck-on bits.
- This lasagna can be served with a side salad and garlic bread for a complete meal.
Nutrition: Per Serving
Calories: 489 kcal | Carbohydrates: 43 g | Protein: 28 g | Fat: 22 g | Saturated Fat: 10 g | Cholesterol: 80 mg | Sodium: 1021 mg | Potassium: 879 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 853 IU | Vitamin C: 14 mg | Calcium: 293 mg | Iron: 3 mg
Recipe Tips
- If you want to make this lasagna ahead of time, you can assemble it and keep it in the fridge for up to 24 hours before cooking.
- For a vegetarian version of this lasagna, omit the ground beef and replace it with crumbled tofu or cooked lentils.
- To add more flavor to the sauce, try adding a bay leaf or some red pepper flakes.
- To make a creamier lasagna, use half ricotta cheese and half cottage cheese.
- If you want a crispier lasagna, you can sprinkle some Italian breadcrumbs over the top before cooking.
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