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Pressure Cooker Lasagna Recipe

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4.4 from 53 reviews

This Pressure Cooker Lasagna recipe offers a quick and flavorful way to enjoy a classic Italian comfort dish. By layering no-boil lasagna noodles with a savory meat sauce, creamy Alfredo, and a blend of cheeses in a springform pan, then cooking it under high pressure, this dish achieves tender, perfectly cooked layers in just over an hour. The optional broiling step adds a beautiful golden crust, making this an ideal meal for busy weeknights or anytime you crave lasagna without the extended baking time.

Ingredients

Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 jar (24 ounces) Prego® Flavored with Meat Italian Sauce

Lasagna Layers

  • 8 to 9 ounces no-boil lasagna noodles
  • 1¼ cups Prego® Homestyle Alfredo Sauce
  • 3 ounces finely shredded Parmesan cheese
  • 8 ounces shredded mozzarella cheese

Garnish

  • Fresh parsley, for garnishing

Instructions

  1. Preheat Pressure Cooker: Set your electric pressure cooker to the sauté mode until it displays HOT, preparing it to brown the meat.
  2. Cook Ground Beef: Add olive oil to the hot pot, then stir in the ground beef. Break apart the meat using a wooden spoon and cook until browned, about 8 minutes. Season with salt, pepper, onion powder, garlic powder, and Italian seasoning. Stir in the Prego® meat sauce and combine thoroughly.
  3. Assemble Lasagna: In a springform pan that fits inside your pressure cooker, start layering with a layer of meat sauce, followed by a layer of no-boil lasagna noodles, then meat sauce, Alfredo sauce, and a mix of mozzarella and Parmesan cheeses. Repeat to build 3-4 layers depending on your pan size, finishing with noodles, meat sauce, and cheese on top.
  4. Prepare for Pressure Cooking: Pour 2 cups of cold water into a clean pressure cooker insert. Cover the assembled lasagna tightly with foil. Place the pan on the pressure cooker trivet or a silicone sling and insert into the cooker.
  5. Pressure Cook: Cook on high pressure for 26 minutes. Allow natural pressure release for 10 minutes. The cooker will take about 5 to 15 minutes to reach pressure initially. Check doneness by piercing with a skewer or cake tester; if noodles are undercooked, cook on high pressure for an additional 5 minutes with quick release. Carefully remove the lasagna from the cooker.
  6. Optional Broil: For a browned top, remove the foil and place the lasagna uncovered under a broiler for a few minutes until the cheese is golden and bubbly.
  7. Rest and Serve: Let the lasagna rest for at least 10 minutes in the pan before carefully removing. Garnish with chopped or hand-torn fresh parsley before serving for a fresh finish.

Notes

  • Ensure your springform pan fits inside your pressure cooker before starting.
  • Using no-boil noodles saves preparation time and eliminates the need for pre-cooking.
  • The resting time helps the lasagna set and makes slicing easier.
  • Be cautious while broiling to prevent the cheese from burning.
  • If you don’t have a springform pan, you can use any oven-safe pan that fits your pressure cooker and maintain the layering technique.

Find it online: https://justsosavory.com/pressure-cooker-lasagna-recipe/