Best 6 Pressure Cooker Messy Lasagna Recipes
Pressure cooker messy lasagna is a quick and easy way to prepare a delicious and hearty meal for your family. This dish is perfect for busy weeknights or when you're short on time, all while still allowing you to enjoy a classic Italian dish. The pressure cooker cooks the lasagna quickly and evenly, resulting in a tender and flavorful dish that is sure to please everyone at the table.
Let's cook with our recipes!
LASAGNA IN THE PRESSURE COOKER
Make and share this Lasagna in the Pressure Cooker recipe from Food.com.
Provided by TishT
Categories Meat
Time 22m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned.
- Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl.
- In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired.
- Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce.
- Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes.
- Serve from the pressure cooker pot with some crusty bread.
INSTANT POT LASAGNA RECIPE BY TASTY
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
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
PRESSURE COOKER MESSY LASAGNA
This recipe includes all the flavors of lasagna without the oven or fuss.
Provided by Woodmnky
Categories Meat Lasagna
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
- Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
- Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 53 g, Cholesterol 59.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 566.7 mg, Sugar 6 g
PRESSURE COOKER MESSY LASAGNA
This recipe includes all the flavors of lasagna without the oven or fuss.
Provided by Woodmnky
Categories Meat Lasagna
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
- Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
- Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 53 g, Cholesterol 59.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 566.7 mg, Sugar 6 g
PRESSURE COOKER LASAGNA RECIPE - (4/5)
Provided by janriff924
Number Of Ingredients 14
Steps:
- In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become translucent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper (to taste). Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Ladle a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve warm.
PRESSURE COOKER CHICKEN LASAGNE
This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy.
Provided by kiwidutch
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180°C (355°F).
- First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
- Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
- Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
- Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
- Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
- Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.
Nutrition Facts : Calories 723, Fat 34.3, SaturatedFat 14.8, Cholesterol 230.7, Sodium 943.5, Carbohydrate 21.2, Fiber 4.9, Sugar 6.5, Protein 81
Tips:
- Use a good quality ground beef. The better the beef, the better the lasagna will taste.
- Don't overcook the ground beef. Cook it until it is just browned, but not dry.
- Use a variety of cheeses in your lasagna. A combination of mozzarella, ricotta, and Parmesan cheese works well.
- Don't be afraid to experiment with different ingredients. You can add vegetables, such as spinach or zucchini, to your lasagna.
- Make sure your lasagna is cooked all the way through before serving. Insert a knife into the center of the lasagna. If it comes out clean, the lasagna is done.
Conclusion:
Pressure cooker lasagna is a quick and easy way to make a delicious and hearty meal. With a few simple ingredients and a little bit of time, you can have a delicious lasagna that the whole family will love. So next time you're looking for a quick and easy weeknight meal, give pressure cooker lasagna a try. You won't be disappointed.
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