Lasagna In Maggies Instant Pot Recipes

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INSTANT POT® LASAGNA



Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

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.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

INSTANT POT LASAGNA RECIPE BY TASTY



Instant Pot Lasagna Recipe by Tasty image

This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.

Provided by Katie Aubin

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

½ lb ground beef
1 medium white onion, diced
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 cups marinara sauce
1 cup whole milk ricotta cheese
1 ½ cups low-moisture mozzarella, divided
¾ cup grated parmesan cheese, divided
1 cup fresh parsley, minced, loosely packed
1 large egg, beaten
1 teaspoon olive oil
10 lasagna noodles, uncooked
1 cup water
instant pot
springform pan, 7 inch (17 cm)

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!

Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams

SLOPPY LASAGNA (INSTANT POT)



Sloppy Lasagna (Instant Pot) image

Make and share this Sloppy Lasagna (Instant Pot) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 fresh thyme sprig
1 fresh oregano sprig
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 lb ground chuck (I used sausage instead)
2 garlic cloves, crushed
1 cup chopped tomatoes or 1 cup crushed tomatoes
1/2 cup tomato puree
1/2 cup water
1 teaspoon salt 8 oz wavy lasagna noodle (10 noodles, broken into 2 inch pieces)
water, as needed
8 ounces mozzarella cheese, diced

Steps:

  • Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
  • When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
  • Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
  • Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
  • Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
  • Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
  • Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
  • Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

Nutrition Facts : Calories 551.1, Fat 41.4, SaturatedFat 19.4, Cholesterol 138.4, Sodium 744.1, Carbohydrate 10.7, Fiber 2.3, Sugar 5.4, Protein 33.9

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Top Asked Questions

How to make lasagna in an Instant Pot?
This is the best way to make lasagna on a weeknight! Heat the olive oil in the Instant Pot using the saute function. When hot, add the onion and cook, stirring often, for about 2 minutes until softened. Add the ground beef (or ground turkey) to the Instant Pot and cook, crumbling, until browned. Drain off any excess grease.
How do you make marinara sauce in an Instant Pot?
Brown Beef: Select the saute button on the Instant Pot. Add in the olive oil and ground beef and cook for about 6-7 minutes or until browned. Season with onion powder, garlic powder, dried Italian seasonings, and salt and pepper. Stir to combine. Add Marinara and Pasta: Next, select the cancel button on the instant pot.
Can You reheat cooked lasagna in the microwave?
Reheating: You can reheat your lasagna in the microwave, oven, or even your Instant Pot! Reheat for 30 second intervals until warmed through in the microwave. In the oven, cook at 350 degrees F until cheese begins to bubble. For the Instant Pot, add to basket with an additonal cup of water and cook on high pressure for 5 minutes.
How do you cook ground beef in an Instant Pot?
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.

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