I would say this is probably the most popular recipe made in the pressure cooker. Most all say it was a hit in their home. I can you tell you for certain it is a hit in our home and I have made this at least a half dozen times in the past few months.
Today I am sharing how to make lasagna in the pressure cooker using a 7′ Spring form pan. My pan of course, which you can find on Amazon. I will leave you the deets down below. Let’s first get to eating. I have my priorities set straight.
How to make lasagna in the pressure cooker using a 7′ Springform pan
This recipe takes no rocket science. Just a few ingredients, layering and a BAM! A little Emerald personality thrown in for good measure.
One pot, one clean up. It’s a beautiful thing!
I want to note that I indeed did use a little foil lip on the bottom of the pan. JUST in case, there was a little leakage, I wanted to be safe.
I can tell you quite honestly there is NOT a NO fail springform pan that you won’t get a little something. If they tell you otherwise, I personally don’t believe it. The mechanism on Springform pans, especially mine is very good and very tight. But the heavier the contents and liquid the more probability of getting something.The tin foil lip around the pan is really NO BIGGIE! Your lasagna or cheesecake will still be looking quite gorgeous and taste delicious. Find your INSTA-PAN HERE
As you can see very little to no leakage around the foil. But there was some.
Enjoy! Hope to see you back again. See recipe down below.
You can also check out all the other recipes you can make using a 7″ Spring form pan HERE
How to make lasagna in the pressure cooker using a 7′ Springform pan
Pressure Cooker Lasagna
Ingredients
- 1 LBS Ground Beef
- 1 Box Barilla No Boil Lasagna Noodles
- 1 Jar Tomato Sauce
- 1 Container Ricotta Cheese Small
- 1 Packet Mozzarella Cheese
- Onion Flakes To Taste
- Italian Seasoning To Taste
- Garlic To Taste
- Basil To Taste
- Salt and Pepper To Taste
- 1-2 Leaf Bay Leaf
Instructions
- First I drizzled just a tad of olive oil on the bottom of my inner pot.
- Set to saute, medium and browned my meat.
- I added just a little of the jar sauce along with the spices of choice. I let that simmer for about 10 minutes to get the added flavors.
- Spray the bottom and sides of your pan with an olive oil or butter cooking spray.
- Begin first layer by adding a little sauce, your noodles (You have to break them in pieces) Don't worry how it looks. When all cooked you would never know they looked so bad all scattered about to begin with.
- Add ricotta layer, meat, sauce. Continue layering until you get to the top.
- Top layer should just be the noodles, a little sauce and mozzarella cheese. Add a few bay leaves.
- Put your pressure cooking lid on. Set your pot to manual HP (High Pressure).
- Add 1 1/2 cups of water to your clean inner pan. If using the Barilla no boil noodles set pot for 20-24 minutes. Add a few extra minutes if using other brand of lasagna noodles.
- Once time is up do a QR (Quick release).
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