Instant Pot Lazy Lasagna Recipes

LAZY LASAGNA

Steps:

• Set Instant Pot to SAUTE. Add the olive oil and butter and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
• Add ground beef and cook until about 4 - 5 minutes, or until no longer pink. Drain grease and return to Instant Pot.
• Add pasta sauce, beef broth, wine, water and Italian seasonings. Mix well.
• Add pasta. Stir to make sure noodles are covered with the liquid.
• Set Instant Pot to MANUAL or PRESSURE COOK on HIGH PRESSURE for 20 minutes. Lock lid and make sure vent is closed. When coking time ends, release pressure and wait for steam to completely stop before opening lid.
• Stir in cheese, but reserve about 1/2 cup mozzarella cheese if you would like to sprinkle a bit on top of the lasagna when you serve it.

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 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 POT LAZY LASAGNA

Steps:

• Turn on the Sauté function on the Instant Pot. When the screen says "hot" add the beef and season it with salt and pepper. Sauté until almost cooked through, breaking the beef into smaller pieces, then add the onion and garlic. Continue to cook until the beef is browned and the onion is softened. Drain grease, if needed (I use kitchen tongs and a paper towel to soak up grease, so I don't need to remove the food from the pot).
• Turn off the Sauté function and add a small amount of broth. Use a flat-bottomed spatula to deglaze the bottom of the insert (scrape up any bits of food that are stuck to the bottom).
• Add the remaining broth, then layer on the marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano and red pepper flakes. Evenly layer the pasta on top and push them down into the liquid (it doesn't need to be fully submerged). Do not stir.
• Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 4 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure. See note 2 for how to calculate cook time for different pasta.
• At the end of cooking time, do a controlled quick release of the pressure (let pressure out a bit at a time to reduce splatter). Open the lid and give it a stir, then mix in the ricotta cheese and top with grated mozzarella. Set the lid askew on the pot for a few minutes to melt the cheese.
• Serve immediately with a fresh parsley garnish, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.