Best 3 Instant Pot Lasgana With A Springform Pan Recipes

For lasagna fans, cooking this hearty Italian dish in an Instant Pot with a springform pan is a game-changer. This convenient method offers a faster and easier way to prepare a delicious and flavorful lasagna without compromising on taste or texture. Whether you're a seasoned cook or a beginner in the kitchen, this guide will take you through the steps of creating a mouthwatering Instant Pot lasagna using a springform pan, ensuring a perfect and satisfying meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT LASAGNA RECIPE BY TASTY

Instant Pot Lasagna Recipe by Tasty image

This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.

Provided by Katie Aubin

Categories Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

½ lb ground beef
1 medium white onion, diced
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 cups marinara sauce
1 cup whole milk ricotta cheese
1 ½ cups low-moisture mozzarella, divided
¾ cup grated parmesan cheese, divided
1 cup fresh parsley, minced, loosely packed
1 large egg, beaten
1 teaspoon olive oil
10 lasagna noodles, uncooked
1 cup water
instant pot
springform pan, 7 inch (17 cm)

Steps:

Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams

INSTANT POT® LASAGNA

Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

Steps:

Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

INSTANT POT LASGANA WITH A SPRINGFORM PAN

Instant Pot Lasgana with a Springform Pan image

Fast, easy, saucy, cheesy are all of the things that this delicious Instant Pot lasagna with a springform pan has been described as. Make it for dinner tonight!

Provided by Kristen

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground Italian sausage
1 onion (diced)
1 (4.5 ounce) can sliced mushrooms
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) container cottage cheese
1 pint ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
1 (16 ounce) package oven-ready lasagna noodles
2 cups shredded mozzarella cheese (divided)

Steps:

Push SAUTE button on the Instant Pot. Once it is hot (it will only take a few minutes), cook and stir Italian sausage until brown. (You could also do this step on the stove top, but it's just as easy to do it in the Instant Pot)
Add onions and mushrooms; saute until onions are clear.
Stir in spaghetti sauce, and heat through. Pour mixture into a bowl and set aside. Rinse out your pot.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a round 7-Inch Springform pan.
Layer with 1/2 of the uncooked lasagna noodles, breaking the noodles so they cover all the sauce. Then add 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of the meat sauce. Continue layering until all ingredients are used or until your springform pan is filled to the top.
Cover pan with aluminum foil.
Place a trivet in the bottom of the Instant Pot. Add 1 cup of water on top of the trivet. Gently place your foil wrapped lasagna on top of the trivet.
Push the PRESSURE COOK or MANUAL and set the timer for 24 minutes.
When it is done, let it release on its own for a few minutes then turn the knob to VENTING to release all of the pressure.
When the pressure is out, remove the lid and take out the lasagna.
Add 1/2 cup of mozzarella cheese and broil in the oven for 2 minutes until the cheese it bubbly on top.
Let it cool for at least 10 minutes before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3095 kcal, Fat 208 g, SaturatedFat 108 g, Cholesterol 642 mg, Sodium 5147 mg, Carbohydrate 80 g, Sugar 17 g, Protein 199 mg

Tips:

Use fresh lasagna noodles for the best results. If you use dried noodles, be sure to cook them al dente according to the package directions before assembling the lasagna.
To make the lasagna more flavorful, use a variety of cheeses. A good combination is mozzarella, ricotta, and Parmesan.
If you don't have a springform pan, you can use a 9x13 inch baking dish. Just be sure to grease the dish well so the lasagna doesn't stick.
To prevent the lasagna from drying out, cover it with foil before baking. Remove the foil during the last 15 minutes of baking so the top of the lasagna can brown.
Let the lasagna rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Instant Pot lasagna is a delicious and easy meal that can be made in a fraction of the time it takes to make traditional lasagna. With a few simple tips, you can make a perfect lasagna every time. So next time you're short on time, give this recipe a try. You won't be disappointed!