Pressure Cooker Lasagna

Cook lasagna in a mere seven minutes with this recipe. This is the perfect recipe when you're short on time and want a delicious dinner.

Photo by Jan R.
Serve with garlic bread.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    onion, diced

  • 1

    pound ground beef

  • salt

  • pepper

  • 1

    (24-ounce) jar pasta sauce

  • 1/4

    cup water

  • 2

    pounds ricotta

  • 2

    large eggs

  • 1/3

    cup parmesan, grated

  • 2

    teaspoons garlic, minced

  • 1

    teaspoon Italian seasoning

  • 8

    ounces lasagna noodles, no-boil variety

  • 1

    package mozzarella cheese, shredded

Directions

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 translucent 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. Serve warm.

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