Pressure Cooker LasagnaPressure cooker lasagna … the thorn in my side.  This recipe and video are a long time coming. I’ve been working on this for months and after many failed attempts, I finally figured it out.

The problem I was having was not the recipe itself, but the pressure cooker not coming to pressure. I researched and tried everything from lining the bottom of the pressure cooker with onions, potatoes, adding additional water, the list goes on and on. Well, the bright idea occurred to me.  At least in my mind, it was bright; in your mind it may have been obvious. What I decided to do was use a spring form pan, specifically the Fat Daddio’s pan.  Lo and behold it worked!

So if you’re having the same problem this is how to solve it. I want to add that this is also the pan you’re gonna need for some pressure cooker cheese cake or meatloaf. So there, two birds with one stone. (Recipe for the cheescake to come soon!)

Now this recipe is not anything special. We constantly add different things to our lasagna this is just a basic recipe and is meant to be more of a method on how cook to lasagna in a pressure cooker.

PRESSURE COOKER LASAGNA

INGREDIENTS:

2 eggs
small container of ricotta cheese
1 tsp hot sauce
1 tablespoon italian seasoning
1.5 to 2 cups marinara sauce
1/2 cup parmesan cheese
1/2 cup shredded italian cheese
pepperoni
lasagna noodles, regular

READ  Pressure Cooker Pepper Jelly Pork Chops
DIRECTIONS:

Place the trivet that comes with your pressure cooker in the bottom of the cooker, then add 1 cup of water to the bottom. Spray your springform pan if using, with non stick spray.

Mix together the hot sauce, seasoning, ricotta, eggs, and remaining cheeses. Put a little marinara on the bottom of the pan. Then noodles, then sauce, then ricotta blend, then pepperoni. Repeat all layers until you reach the top of the pan. Top off with shredded cheese.

Place the pan on top of the trivet and set your pressure cooker for 8 minutes on high. When the it’s done, release the pressure manually.
Very carefully, remove the springform pan and let the lasagna sit for about 15 minutes. You want it to get some form back. That’s it, enjoy!

**NOTE: This may look like a “small” lasagna, but what is lacks in width it makes up in height. This could feed 4 people. Roast some broccoli, add a salad and this is perfect. Just to remind you, this is a very basic recipe. Add what you want in there, however you and your family love lasagna.

If you want to see this in action:
[embedyt] http://www.youtube.com/watch?v=6NhMsjrwY4k[/embedyt]

Pressure cooker lasagna in minutes! Yum!Click To Tweet

Print Friendly, PDF & Email
It's only fair to share...Share on RedditEmail this to someoneShare on Yummly

15 thoughts on “Pressure Cooker Lasagna”

    1. It’s so quick and effortless. It makes me love lasagna again. And there’s no leftovers, which I like. I mean, I do love leftovers, but I don’t like to have to eat lasagna twice a day for a week to get rid of it.
      Thanks for taking a look and if you try it out let me know how it turns out!

  1. Interesting recipe. I’ll probably need to used cottage cheese (run thru a sieve or blended) since I forget to buy Ricotta. Not sure about the difference in taste between the two. I need to do a comparison taste test.

    1. I have used cottage cheese before. It turned out well, but it was many years ago so I can remember too well what exactly it tasted like.

      Let me know how it turns out with the cottage cheese. I always have that in my fridge.

  2. Thanks for joining our Instant Pot Linkup party! Feel free to share more recipes! And spread the word to other bloggers you know love the instant pot!

Leave a Reply