Every day, we’re showered with recipe requests by A+J Fans. Unsurprisingly, Lasagna often tops the charts! 😀
You’ve spoken, and we’ve listened!
Garfield and I share one thing in common: Lasagna is our love language.
His obsession for Lasagna might have been the original source, the first seed that was planted in my 5-year old foodie heart. 😛
Who knew it’d blossom into this lifelong love affair with this heavenly Middle Ages Italian culinary creation?
Whenever we eat out, we try our best to order a dish we’ve never tasted before. But every time we visit an Italian restaurant, I simply couldn’t resist the temptation to taste their expression of this glorious culinary work of art.
The rich multitude layers of sweet-savory-tart-umami flavors and chewy-creamy-gooey-cheesy-toothsome bites.
Each inviting slice of heaven is so indescribably comforting & satisfying.
It’s time to make Mouthwatering Lasagna in Instant Pot!! 😀
Instant Pot Lasagna
Make Mouthwatering Instant Pot Lasagna. Heavenly rich pressure cooker lasagna packed with creamy-cheesy layers of satisfaction. Your family will cheer for this lip-smacking good easy dinner!
Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.
Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 - 9 mins).
Serve: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ 🙂
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
Add ¼ cup (30g – 40g) freshly grated Parmesan cheese on the very top.
Then, wrap the springform pan tightly with aluminum foil.
Pressure Cook Lasagna
Pour 1 cup (250ml) cold water, then place a trivet in the Instant Pot.
Create a sling foil, then place the springform pan lasagna in Instant Pot.
Close lid, then pressure cook:
Pressure Cooking Method: High Pressure for 24 minutes + 10 minutes Natural Release
After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.
Optional Broil Lasagna
Ta da! Your Instant Pot Lasagna is done!! 😀
If you want to brown the Parmesan cheese on top:
Preheat the oven to 425°F when the Instant Pot is natural releasing.
Place the cooked Instant Pot Lasagna in a 425°F oven until the cheese is browned on top (roughly 7 – 9 minutes).
Serve Instant Pot Lasagna
For an easier release, use a paring knife to gently release the Lasagna from the springform pan (as shown in below photo).
If you are using a Fat Daddio Cheesecake Pan with Removable Bottom for this recipe, you can place a mason jar at the bottom of the pan, then push down the pan to take out the Lasagna (as shown in above photo).
Slice the glorious lasagna and serve immediately!! 😀