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Pressure Cooker Lasagna

A delicious and quick Lasagna Recipe to be made in your Pressure Cooker! 
Course Dinner
Cuisine Italian, Italian-American
Keyword Pressure Cooker Lasagna
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 Servings
Author Melissa - The Olive Blogger

Ingredients

Cheese Layer

  • 1 c Ricotta
  • 1/2 c Mozzarella grated
  • 1/2 c Parmesan Cheese grated
  • 1 Egg
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 tbsp Basil
  • Salt and Pepper Pinch

Sauce

  • 1 jar Strained Tomatoes
  • 2 cloves Garlic minced
  • 1/2 medium Onion diced
  • 1 tsp Basil
  • 1 tsp Oregano
  • Salt and Pepper pinch

Meat Layer

  • 1/2 lb Lean Ground Beef
  • 2 Italian Sausage Links casing removed
  • 1 tsp Fennel Seeds
  • 1 tsp Garlic Powder
  • Salt and Pepper pinch
  • 8 Lasagna Noodles NOT the oven ready/no boil ones
  • 1/2 c Mozzarella Cheese grated for topping

Instructions

Cheese Layer

  • Add all ingredients to a small bowl and mix until combined.

Sauce

  • Add all ingredients to a medium bowl and stir to combine. Taste and season as needed.

Meat Layer

  • Begin by setting your Cosori Pressure Cooker to Saute/Brown and adjust cook time and temperature as per instructions- we set ours to 7 minutes at 300 F.
  • Once the cooker heats (approx. 1 min) add in your meat and place the glass lid on top to prevent splatter. Stir meat halfway through to ensure even browning.
  • When the timer goes off remove the meat with a slotted spoon and add 1 c of water to the pot.
  • Press the off button to allow machine to rest before pressurizing while you assemble your lasagna layers.

Assembly

  • In a 7" cake pan (or spring form pan) begin to assemble your lasagna as follows.
  • Marinara Sauce (about 1/4 of it), Noodles (you will have to break them to fit into the pan and use the pieces to cover a layer as best as you can), 1/2 of the Ricotta Mixture, 1/2 Meat.
  • Repeat above step for your second layer.
  • Top with another 1/4 of marinara sauce and then noodles.
  • Finish off by adding the remainder of your sauce and sprinkle with mozzarella cheese.

Baking

  • Place trivet in the bottom of your Pressure Cooker to keep your pan off of the liquid. You will need to use folded foil to help lower the pan into the cooker (see directions for creating foil lift).
  • Gently lower the lasagna into the cooker to sit on top of the trivet.
  • Put lid of Pressure Cooker in place and ensure the pressure release valve is set to lock.
  • Select the Bake function (which will default to level 6 or high pressure) and then using the Cook Time button set your timer to 22 minutes.
  • Press On/Start to begin the cooking process!
  • Once the 22 minutes has finished the Pressure Cooker will beep 3 times and switch in to Keep Warm mode. You will want to unplug the machine at this time and set a timer for 15 minutes to allow natural depressurizing.
  • Before you remove the lid you want to ENSURE that you set the pressure release valve to the release position to remove any remaining pressure.
  • Using a pair of oven mitts you will now remove your pan using the foil handles and place it on a baking sheet. You now have the option of putting it on high broil in your oven for 3 mins to brown the top.
  • Allow lasagna to sit for 10 minutes before cutting to prevent your sauce from escaping, giving you a nice presentable slice!

Notes

For the herbs you can use either fresh or dried, whichever you have on hand is fine!
For the sauce layer you can use your favorite marinara sauce, or make your own like we did.
Your sauce and cheese mixture can be made ahead of time and kept in the fridge until you are ready to assemble.
Do not remove the liquid from sauteing your meat as this will combine with the added water for the pressure build.
The Pressure Cooker will make a hissing noise as it adjusts to the appropriate pressure level.