Instant Pot® Lasagna Shauna James Ahern reviews online

Instant Pot® Lasagna


Shauna James Ahern

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."

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Edition Details

Author

Shauna James Ahern

Cooking method

Heat olive oil in the pot of electric pressure cooker (such as Instant Pot(R)) on "Saute" mode. Add ground beef. 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. Seal pressure cooker and bring to manual pressure according to manufacturer's instructions; cook for 20 minutes. Release pressure through natural-release method for 10 minutes. 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.

Number of persons

4

Full cooking time

15 m

Cooking time

25 m

Time for preparing

50 m

Calories

695

Fats

38.1 g

Carbohydrate

37.7g

Protein

50.3 g

Cholesterol

133 mg

Sodium

1080 mg

Ingredients Instant Pot® Lasagna

2 teaspoons olive oil
1 pound ground beef
1 (8 ounce) package shredded mozzarella cheese
2 cups fresh spinach
1 (12 ounce) can tomato sauce
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 (8 ounce) package soft goat cheese

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