Best tasting Lasagna made in the Instant Pot…
Yes, you can make delicious lasagna in the Instant Pot. I made an awesome ground beef sauce in the IP and then layered the lasagna sheets, ricotta cheese filling, ground beef sauce & cheese. Pressure cooked in IP for 30 minutes followed by broiling in the oven to make the cheese golden and crispy.
This has turned into my fav lasagna recipe, I’ve already tried this a couple of times.
Instant Pot Best Lasagna- Pressure Cooked Lasagna with Ground Beef Sauce
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Italian
Serves: 4 People
Ingredients
Ground beef sauce
- Ground beef- 300 g
- Garlic, chopped- 2 cloves
- Paprika- 1 tsp
- Ground cumin- ½ tsp
- Italian seasoning- 1 tsp
- Ground black pepper- ½ tsp
- Salt- 1 tsp
- Tomato paste- 3 tbsp or ½ cup tomato sauce
Making Ricotta cheese filling
- Ricotta cheese- 1 cup
- Italian seasoning- 1 tsp
- Ground black pepper- ¼ tsp
- Salt- ½ tsp
For making Lasagna
- Oven ready pasta sheets, cut into smaller pieces
- Cheddar cheese
Instructions
- Firstly, let's make the ground beef sauce.
- Into the stainless steel pot, add all the ingredients for making ground beef sauce except tomato paste.
- Close with the lid.
- Select pressure cook setting, set time to 15 minutes at high pressure.
- After 15 minutes of pressure cooking, do a quick pressure release.
- Open the lid, combine the sauce. There will be some liquid in the pot.
- Add tomato paste or tomato sauce, combine well.
- The pot is still hot hence cooking in saute mode is not required.
- It should be a thick sauce not too watery.
- Keep aside the sauce.
- Instead of ground beef sauce, you can also add pasta/pizza or lasagna sauce.
- Into a bowl, add all the ingredients for making ricotta cheese filling. Keep aside.
Layering the Lasagna
- I've used 6-quart Instant Pot, in that 7-inch springform pan fits well into the stainless steel pot.
- Line a parchment paper on the springform pan.
- First layer: I've used oven-ready lasagna sheets, cut into smaller pieces. Layer with small cut lasagna sheets.
- Second layer: spread with ground beef sauce.
- Third layer: spread with half of the ricotta cheese filling.
- Fourth layer: spread with cheddar cheese.
- Repeat these layers- 2 can make 2 or 3 sets of these layers.
- Topmost layer should be cheddar cheese.
- Close the springform pan with aluminum foil.
- Add 1 cup water into the stainless steel pot.
- Place a trivet on the water.
- Place the springform pan on the trivet.
- Close with the lid.
- Select pressure cook setting, set time to 30 minutes at high pressure.
- After 30 minutes of pressure cooking, do a quick pressure release.
- Open the lid.
- Wear a mitten and remove the springform pan from the pot.
- Remove the aluminum foil.
- To BROIL: To make the cheese golden and crispy, we need to broil the lasagna in the oven.
- Turn on the Broil setting in the oven to High.
- Let the coil turn red hot.
- Place the springform pan on the topmost rack, let broil for 5 minutes or till cheese turns golden & crispy.
- I kept the oven door slightly open, keep an eye on the lasagna if you leave unattended the cheese will turn brown and burn.
- As soon as the cheese has turned light golden brown, take the pan out of the oven.
- Let cool down for 15 minutes.
- Run a knife through the sides of the springform pan.
- Remove the top part of the pan.
- Using a sharp knife, cut into wedges.
- Since we have cut the pasta sheets into smaller pieces, that beautiful layers will be missing.
- Forget about the layers, tastes absolutely delicious.
