Any time you mention Instant Pot Lasagna to someone they get all weird and don’t believe you can cook such a tasty meal in this sort of gadget. Its juicy AND it cooks in only 20 minutes (that is not including pressurizing and releasing).
This recipe is easy to throw together and you can make it all in the pot, but I do use my stove for my meat and sauce vs dirtying up my pot. Below I will have step by step pictures and explain how I throw this together and than at the bottom will be the actual recipe, which you can pin to your Pinterest for a later date.
Ingredients needed:
- Lasagna Noodles
- Spaghetti Sauce
- Ground Beef
- Mushrooms
- Onions
- Garlic
- Ricotta Cheese
- 1 egg
- Parmesan
- Mozzarella
Where Do I Start?
This is like your basic lasagna or spaghetti dish. You want to start with prepping your sauce. If you have followed me for some time, you may have seen my post about how I vamp up my Spaghetti Sauce. If you haven’t seen it, the link to see how I made it is, right below.
After reading the post above, you should now see how to prep your sauce. You don’t need to follow my recipe for your sauce, but if you love flavor like I do you wont regret it. Get your sauce all cooked up and set aside until you are ready to add it into the cheesecake pan.
What Comes After The Sauce?
Now that your sauce is ready and set aside until ready, you want to mix up your ricotta mixture. Mix your ricotta, 1 egg and parmesan together. Mixing these together helps the cheese bind together and hopefully not ooze all over your pot when cooking.
How Do I Add Everything To The Cheesecake Pan?
Start with layering your noodles by breaking them into smaller pieces. These do not need to be oven ready noodles, these can be your normal lasagna noodles. Break into small pieces and layer as best as you can.
Once your noodles are in the bottom, you can scoop your sauce into the pan. Add enough to cover the bottom, just a few scoops.
Now is where you can add your ricotta cheese mixture. Again, cover it enough to be a small layer, not all at once.
Repeat the steps until you get to the top or you are out of sauce and ricotta.
Once you are out of sauce and ricotta cheese, top your lasagna in fresh mozzarella. Or if you choose, use your favorite kind of cheese. Some people also add to the inside of their lasagna but I have found that that can get too messy.
How Do I Get This Out Of The Pot Once Cooked?
This is a question I wish I would have asked myself the first time I made this. I didn’t even think about how I would remove it from the pot until I was finished cooking and needed to remove it to eat.
After following a few groups on FB, I have learned that there is an actual sling for the instant pot but if you don’t have one you can make one out of tin foil, You will need tin foil to wrap the pan once everything is ready so you should have tinfoil already.
To make a sling, just tear about 2 feet of tinfoil off and than fold the long ways 3 times and then set inside the pan, leaving the sides out until after the pan is in there.
Final Step
Add tinfoil to the top of your pan and than add your cup of water into your pot. This is an important step, don’t forget it or you will get a burn notice.
Add your pan to the pot and than fold down your sling so it doesn’t get caught up in the lid.
Set the timer for 20 minutes and let the pot do the rest. Make sure the lid is set to pressurize so that it seals. Once it comes to pressure (takes about 10 minutes) allow to cook the allotted 20 minutes and than natural pressure release. Meaning, don’t mess with the pressure knob, just let the pressure release naturally.
Once all pressure is released, remove the lid and put your sling to use. Grab all 4 pieces of the sling and lift out slowly. Set on a plate or cutting board, because it will be juicy and leak all over.
Remove the outer part of the cheesecake pan and cut up your lasagna to the pieces you want. Because this is pressure cooked, its going to get messy. Its so juicy its going to fall apart BUT its worth every bit of it.
And there you have it. There is your yummy juicy lasagna made in the instant pot. I haven’t made a lasagna any other way than this recipe. I swear by this recipe. Below will be the actual recipe, remember you can pin it to your Pinterest for a rainy day.
Thanks for checking out my recipe.
Much Love & Honey,
Megan
Instant Pot Lasagna
Instant Pot Lasagna is a juicy tasty recipe that takes just 20 minutes, not including pressurizing and releasing.
Ingredients
- 1 Lb Ground Beef
- 1/2 Onion
- 3 Garlic Cloves
- 4 oz Mushrooms
- 1 Jar of Spaghetti Sauce
- Lasagna Noodles
- 15 oz Ricotta Cheese
- 1 Egg
- 1/2 Cup of Parmesan Cheese
- 1/4 Cup Shred Mozzarella
Instructions
- Cut up your onions and garlic, and start prepping your sauce by browning your burger and adding your mushrooms, onions and garlic to them once the burger is almost completely browned.
- Make your ricotta cheese mixture by mixing together the ricotta cheese, 1 egg and parmesan cheese. Mix until thoroughly combined.
- Lay small broken up noodles to the bottom of your cheesecake pan (ensure the pan fits in the pot BEFORE you add ingredients to the pan).
- Layer sauce on top of the noodles, than layer your ricotta mixture and than repeat until you run out of sauce or your pan is full.
- Top the lasagna with fresh mozzarella or your cheese of choice.
- Add 1 cup of water to the instant pot, place tinfoil over the top of your lasagna, but not too tight so it cooks good and than place the lid on the pot. Set to pressurize and cook for 20 minutes. Allow to naturally pressure release once finished cooking.
- Remove from pot and set on a plate or cutting board and remove the outer ring of your cheesecake pan and cut your lasagna and serve it.