How to make lasagna in the pressure cooker using a 7′ Springform pan
YUMMY! Lasagna in 15 minutes
1 lbs Lean ground beefYou may use ground sausage, turkey or chicken
Varies Barilla no boil lasagna noodlesUse as many as you see fit in the pan. I break all mine in pieces as I go, layer, by layer. You may also use regular lasagna noodles
1 jar sauce SauceUse whatever your favorite may be
to taste onion flakes
to taste Italian seasoning
to taste Garlic
to taste Basil
to taste Salt and pepper
1 small container Ricotta cheese
Bay leaf or two
I would say this is probably the most popular recipe made in the pressure cooker. Some say it was a fail, while most others 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.
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! Cute lid too right? Yep that is my tempered glass lid made especially for the Instant Pot! and other cookers as well.
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 spring form pan that you won’t get a little something. If they tell you otherwise, I personally don’t believe it. The mechanism on Spring form pans, especially mine is very good, and very tight. But the more heavier the contents and liquid the more probability to 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.
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.
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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 15 minutes. If using another brand 20 mintues. Once time is up do a QR (Quick release)
|1 lbs Lean ground beef|
|Varies Barilla no boil lasagna noodles|
|1 jar sauce Sauce|
|to taste onion flakes|
|to taste Italian seasoning|
|to taste Garlic|
|to taste Basil|
|to taste Salt and pepper|
|1 small container Ricotta cheese|
|Bay leaf or two|