Lasagna

I was skeptical at first. I’ve always made a lot of lasagnas in the oven or the Dutch oven but the thought of doing it in a pressure cooker seemed like a challenge to me. It posed a challenge, but a successful one. Even though you don’t get the crispiness of an oven-baked lasagna or the bubbly cheese, you get a nice lasagna fast with the same “next day” flavor, you would get on a traditional lasagna dish.

Cuisine

Italian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, brown mushrooms, contributed, cook 40 min, garlic, italian, main course, marinara sauce, Matt Pelton, medium, oven-ready lasagna noodles, part-skim ricotta cheese, prep 15 min, pressure cook, shredded mozzarella cheese, sweet italian sausage, water

Prep Time

15 min

Cook Time

40 min

Servings

6 servings

Ingredients

1 package oven-ready lasagna noodles
2 lbs sweet italian sausage
2 lbs shredded mozzarella cheese
32 ounces part-skim ricotta cheese
2 cups marinara sauce
1 lb brown mushrooms
3 cloves garlic
1 cup Water

Instructions

Spray oil in the bottom of a 7 inch cake pan or ramekin. Place some noodles in the bottom (break them to size). Spoon on marinara sauce on top of the noodles. Sprinkle the meatball slices or if you use the sausage, pre-cook it with the mushrooms and garlic and sprinkle them on.
Scoop the ricotta cheese on top of the meat and finish the layer by covering it with mozzarella cheese. Follow this for a second layer. Finish the top with the remaining cheese.
Pour the water in the bottom of the Instant Pot, place the trivet in the bottom, and set the lasagna on top of the trivet. Place the lid on the Instant Pot and select manual, pressure, high for 30 minutes. Let the pot finish the cycle and bleed off naturally. Let it sit for 10 minutes or more before serving.

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