Pressure Cooker Lasagna with Meat Sauce

Image of Jennifer Mosinski
Rated 5.0 based on 4 customer reviews
Pressure Cooker Lasagna with Meat Sauce
Pressure Cooker Lasagna with Meat Sauce

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer meat sauce to a large bowl. Rinse out inner steel pot, dry, and return to pressure cooker base.
  6. Stir cottage cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt, and ground black pepper together in a large bowl.
  7. 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.
  8. 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.
  9. Spray a piece of aluminum foil with cooking spray. Place aluminum foil over lasagna and wrap tightly over top of pan.
  10. 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.
  11. 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.
  12. While lasagna is cooking, preheat your oven’s broiler. Line a sheet pan with aluminum foil.
  13. 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.
  14. 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.
Mealthy tip:

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:

Pressure Cooker Vegan Lasagna Soup

Pressure Cooker Turkey Meatballs in Tomato Sauce

Zucchini Roll Ups with Ricotta and Tomato Sauce



Reviews

5.0out of 5 Stars

(4 Reviews)

How would you rate this recipe?

What others are saying

Image of Patti Seiler

Patti Seiler says:

This was delicious and the presentation (just like the picture) was impressive. I will definitely make it again.

Image of Dorothy Erikson

Dorothy Erikson says:

? Doesn't the tomato/meat sauce leak out of the bottom of the springform pan?

Image of Deborah Lehr

Deborah Lehr says:

Hubby finished my piece and said, “make it again.” It was a hit!!!

Image of Voni Oliver

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.