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I stumbled upon this lasagna hack recently, and it's been a game-changer! Imagine whipping up a hearty Italian classic in your pressure cooker using a bundt pan. Sounds wild, right? Trust me, results are mind-blowing. Layers of gooey cheese, savory meat sauce, and tender noodles come together in record time. Plus, that gorgeous ring shape makes serving a breeze. Ready to revolutionize your weeknight dinner routine? Let's dive into this mouthwatering, time-saving twist on traditional lasagna!
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.
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.
Easy Pressure Cooker Lasagna in a Bundt Pan Recipe
Equipment
- Pressure Cooker
- Bundt Pan
- Oven
Ingredients:
Main 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
- 0.5 cup grated Parmesan cheese
- Fresh basil, for garnish
Read more: Cakes and Breads Made in a 3 Cup Bundt Pan
Instructions:
- Set the pressure cooker to sauté mode and cook the ground beef, onion, garlic, Italian seasoning, salt, and pepper until the beef is browned.
- Stir in the marinara sauce, water, and broken lasagna noodles.
- Close the pressure cooker lid and cook on high pressure for 5 minutes.
- Quick release the pressure and stir in half of the mozzarella and Parmesan cheese.
- Transfer the mixture to a greased bundt pan and sprinkle the remaining cheese on top.
- Bake in a preheated oven at 350°F for 10 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes, then invert the bundt pan onto a serving plate.
- Garnish with fresh basil before serving.
Notes:
Nutrition value:
Keywords:
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!
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