Pressure Cooker Lasagna with Meat Sauce
- Meat Sauce
- 1 pound ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 1 (28 ounce) can tomato puree
- ⅓ cup water
- 2 teaspoons Italian seasoning, or more to taste
- pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- Cheese Sauce
- 2 cups cottage cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil leaves, sliced into thin ribbons
- salt and ground black pepper to taste
- 6 no-boil lasagna noodles, or more to taste
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- cooking spray
- 2 cups water
- Cook and stir ground beef in inner steel pot of pressure cooker set to Sauté on High. Sauté until meat is browned and broken up into uniformly small pieces, 5 to 10 minutes.
- Add onion to beef; sauté until onion is soft and translucent, 3 to 5 minutes. Stir garlic into beef and onions; sauté until fragrant; about 30 seconds more.
- Mix tomato puree, ⅓ cup water, Italian seasoning, cayenne pepper, salt, and ground black pepper into beef. Bring mixture to a boil, then select Cancel to stop Sauté.
- Lock pressure cooker lid in place and set steam vent handle to sealing. Select Pressure Cook and cook on High Pressure for 22 minutes. Let pressure release naturally for 5 minutes before turning steam vent handle to Venting to quick-release remaining pressure.
- Transfer meat sauce to a large bowl. Rinse out inner steel pot, dry, and return to pressure cooker base.
- Stir cottage cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt, and ground black pepper together in a large bowl.
- Spread ½ cup meat sauce into the bottom of a 7-inch springform pan. Place lasagna noodles (enough for a single layer, about 1½ to 2 noodles per layer) in a single layer over meat sauce, breaking noodles as necessary to fit the round pan.
- Top noodles with another ½ cup of meat sauce. Spread ½ cup cheese sauce over meat sauce, then top with another single layer of lasagna noodles. Repeat this pattern (noodles, meat sauce, cheese sauce) until pan is almost full, ending on a layer of meat sauce. Sprinkle ¼ cup mozzarella cheese and ¼ cup parmesan cheese over the top.
- Spray a piece of aluminum foil with cooking spray. Place aluminum foil over lasagna and wrap tightly over top of pan.
- Pour 2 cups water into inner steel pot of pressure cooker and place trivet in pot. Fold another sheet of aluminum foil to make a sling and use the sling to lower the springform pan onto trivet.
- Lock pressure cooker lid in place and set steam vent handle to sealing. Select Pressure Cook and cook on High Pressure for 24 minutes. Let pressure release naturally for 5 minutes before turning steam vent handle to Venting to quick-release remaining pressure.
- While lasagna is cooking, preheat your oven’s broiler. Line a sheet pan with aluminum foil.
- Remove cooked lasagna from inner pot and transfer to prepare sheet pan. Remove aluminum foil from springform pan, being careful not to spill any water onto lasagna.
- Broil lasagna until cheese is browned and delicious, about 5 minutes. Let lasagna cool for about 10 minutes before removing from springform pan and transferring to a plate.
There's always debate about whether to use cottage cheese or ricotta cheese for the cheese sauce. Cottage cheese gives the finished lasagna a bit of extra texture and has a great mild flavor. Feel free to substitute ricotta for the cottage cheese.
Have a prepared tomato sauce you love? Great! Substitute the homemade stuff with your favorite prepared sauce if you're low on time.
For more Italian inspired recipes, may we suggest:
What others are saying
Patti Seiler says:
This was delicious and the presentation (just like the picture) was impressive. I will definitely make it again.
Dorothy Erikson says:
? Doesn't the tomato/meat sauce leak out of the bottom of the springform pan?
Deborah Lehr says:
Hubby finished my piece and said, “make it again.” It was a hit!!!
Voni Oliver says:
Amazing! My springform pan wasn’t quite tall enough, so I made a collar with aluminum foil and put it inside the pan to extend the sides, which actually worked better than expected! Also, don’t believe the total prep/cook time. Mine took about 2 hours start to finish. WORTH IT.