Easy Lasagna Pie

Here’s the simplest of our layered lasagnas, made with purchased marinara and no-boil noodles in a 7-inch round springform pan. Yes, the casserole takes time to build, cook, and set up, particularly because a natural release works best to let the noodles continue to cook without being bombarded by the pressure.
Of course, packaged lasagna noodles won’t fit in this relatively small springform pan. They must be broken to fit. Don’t worry about making solid layers of the noodle pieces. Since these are no-boil noodles, they will expand as they cook. And notice that this recipes is only to be cooked on HIGH (not on MAX, if your model offers that setting).

Cuisine

Italian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, contributed, cook 20 min, egg, grated nutmeg, italian, main course, medium, no-boil dried lasagna noodles, olive oil or olive oil spray, parmigiano reggiano, prep 15 min, pressure cook, purchased plain marinara sauce, regular ricotta, shredded mozzarella, water

Prep Time

15 min

Cook Time

20 min

Servings

4 servings

Ingredients

Olive oil or olive oil spray
2 cups Water
1 cup regular ricotta
1 large egg
1/2 tsp grated nutmeg
1 3/4 cups purchased plain marinara sauce
5 no-boil dried lasagna noodles
1 cup shredded mozzarella
1/4 cup parmigiano reggiano

Instructions

Generously coat the inside of a 7-inch round springform pan with olive oil. Set a heat- and pressure-safe trivet in a 6- or 8-quart cooker. Add the water. Prepare an aluminum foil sling.
Mix the ricotta, egg, and nutmeg in a medium bowl until uniform.
Spread a few tablespoons of the marinara sauce in the springform pam. Break one lasagna noodle to make a layer in the pan over the sauce, then dollop an even layer of 1/4 cup of the ricotta mixture in tiny bits on top, followed by a sprinkled, even layer of 1/4 cup mozzarella. Make three more layers, using 1/3 cup marinara sauce, a broken lasagna noodle, 1/4 cup ricotta mixture, and 1/4 cup mozzarella for each. After each layer, press the noodle bits down slightly to help spread out the ricotta below. Finish up with half of the remaining marinara sauce, the last lasagna noodle, the remainder of the marinara sauce, and the Parmigiano-Reggiano in an even layer. Cover the springform pan tightly with aluminum foil. Use the sling to lower the pan onto the trivet in the pot; fold down the ends of the sling so they fit inside the pot. Lock the lid on the cooker.
Press Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
Once the machine has finished cooking at pressure, turn it off and let the pressure in the pot return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Use the sling to lift the springform pan out of the pot. Uncover the pan and set aside for 10 to 15 minutes so the lasagna sets up. Run a small knife around the interior edges to loosen the casserole from the pan, then unlatch the springform pan, remove the outer ring, and cut the lasagna into quarters to serve.

Notes

Beyond
• Because of the size of the springform pan, none of these lasagnas will work in a 3-quart cooker.
• Although the casserole doesn’t come to the top of the springform pan (and so doesn’t touch the foil), you can add a layer of parchment paper before the foil, if you’re worried about it touching the acidic ingredients.
• Add basil or oregano leaves between some of the layers of the casserole.
• Add up to 1 teaspoon finely grated lemon zest to the ricotta mixture.
• Add up to 1 teaspoon red pepper flakes with the grated Parmigiano-Reggiano.

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