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Easy Pressure Cooker Lasagna in a Bundt Pan Recipe Easy Pressure Cooker Lasagna in a Bundt Pan Recipe

Recipe

Easy Pressure Cooker Lasagna in a Bundt Pan Recipe

Written by: Lucas Johnson

This lasagna recipe is my go-to for a quick, hearty dinner. I love how the pressure cooker speeds up the cooking, and the bundt pan gives it a fun twist. Cheesy, saucy, and oh-so-delicious!

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Boy, do I have a comfort food treat for you today! No need to spend hours layering and baking, because this easy pressure cooker lasagna in a bundt pan is about to be your new best friend. Rich, hearty, cheesy, and all done in under 30 minutes – the pressure cooker does magic with this one. It's lasagna reinvented. Trust me, one bite and you'll be head over heels. So, let's dig in!

Ingredients for Easy Pressure Cooker Lasagna in a Bundt Pan

  • Ground beef: Adds savory flavor and protein to the dish, a classic ingredient in traditional lasagna recipes.
  • Onion: Provides a sweet and aromatic flavor base, enhancing the overall taste of the lasagna.
  • Garlic: Adds a pungent and robust flavor, complementing the other ingredients in the lasagna.
  • Italian seasoning: Infuses the dish with a blend of herbs like oregano, basil, and thyme, adding authentic Italian flavors.
  • Marinara sauce: Acts as the tomato-based sauce that brings moisture and rich tomato flavor to the lasagna.
  • Lasagna noodles: The main structural component, providing layers and texture to the dish when cooked.
  • Mozzarella cheese: Melts beautifully, adding gooey, stretchy goodness and a mild flavor to the lasagna.
  • Parmesan cheese: Offers a sharp and nutty flavor, enhancing the overall cheesiness and depth of the lasagna.
  • Fresh basil: Adds a fresh and aromatic touch, elevating the dish with a pop of color and herbaceous flavor.

READ MORE: The Ultimate Eggplant Lasagna Recipe to Satisfy Your Pasta Cravings

Essential Tools for Making Pressure Cooker Lasagna

  • Pressure cooker: Speeds up cooking time by using high pressure to cook food quickly and efficiently.
  • Bundt pan: Unique shape allows for easy layering of lasagna and creates a beautiful presentation when serving.

Serves: 6 people

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 24 ounces marinara sauce
  • 1 cup water
  • 8 ounces lasagna noodles, broken into pieces
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for garnish

Instructions:

  1. Set the pressure cooker to sauté mode and cook the ground beef, onion, garlic, Italian seasoning, salt, and pepper until the beef is browned.
  2. Stir in the marinara sauce, water, and broken lasagna noodles.
  3. Close the pressure cooker lid and cook on high pressure for 5 minutes.
  4. Quick release the pressure and stir in half of the mozzarella and Parmesan cheese.
  5. Transfer the mixture to a greased bundt pan and sprinkle the remaining cheese on top.
  6. Bake in a preheated oven at 350°F for 10 minutes, or until the cheese is melted and bubbly.
  7. Let it cool for a few minutes, then invert the bundt pan onto a serving plate.
  8. Garnish with fresh basil before serving.

Nutritional value:

Per Serving in Calories: 480 kcal | Carbohydrates: 30 g | Protein: 30 g | Total Fat: 25 g | Saturated Fat: 12 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 900 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 400 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 10 mg

Prep Now, Enjoy Later: Make-Ahead Tips for Pressure Cooker Lasagna

Make Ahead Instructions

  • Prepare the lasagna as instructed but do not bake it.
  • Cover the bundt pan with foil and refrigerate for up to 24 hours.
  • When ready to bake, remove from the fridge, uncover, and bake as directed.

Freezing Instructions

  • Once assembled in the bundt pan, cover tightly with foil.
  • Label with the date and freeze for up to 3 months.
  • To reheat, thaw overnight in the fridge and bake as directed.

Did you know that adding a layer of thinly sliced zucchini or eggplant between the lasagna noodles can sneak in some extra veggies and add a delicious twist to this pressure cooker lasagna in a bundt pan recipe? It's a great way to boost the nutritional value of the dish without compromising on flavor!

Common Questions About Making Lasagna in a Pressure Cooker

FAQ:
Can I use a different type of meat instead of ground beef?
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative.
Can I use a different type of cheese?
Absolutely, feel free to experiment with different cheeses like cheddar, provolone, or a blend of your favorites.
Can I make this recipe vegetarian?
Yes, you can easily make this recipe vegetarian by omitting the ground beef and using a mix of vegetables or meat alternatives.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free lasagna noodles or try using zucchini or eggplant slices as a substitute.
Can I freeze leftovers?
Yes, you can freeze leftovers by wrapping individual portions tightly in foil or plastic wrap and placing them in a freezer-safe container.

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