Instant Lasagne Recipes

INSTANT POT LASAGNA RECIPE BY TASTY

Steps:

• Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
• In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
• Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
• Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
• Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
• Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
• Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
• Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
• Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
• Enjoy!

INSTANT NOODLE LASAGNA BY TASTY DEMAIS RECIPE BY TASTY

Steps:

• Preheat oven to 180˚C (350˚F).
• Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
• In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
• Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
• Add another layer of raw ramen noodles and cover them with the rest of sauce.
• Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
• Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
• Enjoy!

INSTANT LASAGNE

Steps:

• Preheat the oven to 400 degrees.
• In a skillet heat the olive oil. Saute the onion for 5 minutes or until tender, then add the garlic, spices, herbs and ground beef and saute until the meat is no longer pink, about 5 minutes. Remove to a bowl and add the spaghetti sauce, green chilis and salsa and season well to taste with salt and pepper.
• Soak the lasagne sheets in hot water. As they soften remove them from the bowl and pat them dry.
• Spoon 1/2 cup of meat sauce in the bottom of a 9-inch square baking pan and top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). Bake, covered, for 30 minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and let the lasagne set for 5 minutes before slicing and serving.

INSTANT POT® LASAGNA

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
• Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
• Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
• Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

INSTANT LASAGNE

Steps:

• Preheat oven to 400F. If you are using instant lasagne sheets, soak them for 5 seconds in a bowl of hot water. As they soften, remove them from the bowl and pat them dry (if you leave them in the water too long they will stick together). Spoon 1/2 cup of the spaghetti sauce in the bottom of an 8-inch square baking pan, and top with a sheet of "instant" lasagne or 2 cups of cooked noodles. Spread the pasta with dabs of ricotta and some of the sauce. Be sure to spread the cheese and sauce all over the lasagne or noodles. Sprinkle with some parmesan cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). If using cooked noodles, make only 2 layers of noodles. Bake, covered, for 30 minutes. Then uncover and bake for 5 minutes. Remove pan from the oven and let the lasagne set for 5 minutes before slicing and serving.