The pot lid rattles and you know dinner is almost ready. You sense that tasty smell floating out the kitchen and kinda forget how long you been waiting. It's that good cozy feeling when you just wanna dig in and relax.
You notice the steam pushing out past the float valve, a little subtle hiss that kinda gets you excited. That tender pull when you finally open the lid just makes ya wanna hug the whole thing. You remember that this dinner gonna be worth it.
Lasagna in a pressure cooker? Yeah, it s possible and it works real good. You don t gotta babysit a bunch of pots on the stove or the oven for hours. Just set it and wait for the valve to hiss, then quick release and bam, you got a creamy, cheesy dinner that hits the spot.
Why Your Cooker Beats Every Other Pot
- This Irish Beef and Guinness Stew cooks slow and tender but the pressure cooker cuts time big.
- Pressure cooker cooks dishes way faster than an oven or stove top, like our chicken Philly cheesesteak recipe.
- Seals in moisture so chicken stays super tender and juicy, just like the moisture locked in our classic deviled eggs method.
- You can layer ingredients without the mess spreading everywhere. Look how easy the layering in your White Chicken Lasagna is.
- Less heat in the kitchen means you don t get all hot and sweaty.
- The float valve keeps pressure at a perfect level, so no guesswork for you.
- Quick release makes it simple to open right when it s done, no waiting for it to cool.
- Natural release lets flavors meld better when you don t rush it.
The Complete Shopping Rundown
- 15 oz whole milk ricotta cheese 92 the creamy base that gives you that smooth taste you love.
- Shredded mozzarella cheese 92 about 2 cups total for the gooey melty layers.
- Grated parmesan cheese 92 sprinkle it in and on top for a sharp, savory punch.
- 1 large egg 92 helps bind everything together smoothly.
- Rotisserie chicken 92 shredded up, about 3 cups of goodness, keeps things easy.
- Lasagna noodles 92 9 pieces, you41ll cook em al dente before layering.
- Yellow onion and garlic 92 diced and minced, they add that aromatic depth you can9t skip.
- Butter and all-purpose flour 92 you41ll make a quick sauce with these.
- Chicken broth, heavy cream, and Italian seasoning 92 for the rich, flavorful sauce that ties it all together.
Your Complete Cooking Timeline
- Step 1: Cook the lasagna noodles in boiling salted water until just al dente. Drain and set aside. You wanna keep em firm so they don9t get mushy later on.
- Step 2: In a mixing bowl, stir ricotta cheese, egg, black pepper, and half the parmesan. You want it smooth and creamy for layering.
- Step 3: Melt butter in a skillet over medium and sauté onions until they turn translucent and smell sweet. Toss in garlic for about 30 seconds more.
- Step 4: Add shredded rotisserie chicken to the skillet 94mix with onions. This makes a tasty chicken layer you9re gonna build on.
- Step 5: Spread a thin layer of chicken mixture at the bottom of your baking dish. Then layer noodles (3), ricotta mix, mozzarella, and chicken again. Repeat for the middle layers.
- Step 6: Finish with the last noodle layer topped with the rest of ricotta, mozzarella, and parmesan cheese. Cover with foil to keep it moist during baking.
- Step 7: Bake in a preheated oven at 375 F for 30 minutes covered, then uncover and bake 10 minutes more until cheese bubbles and turns golden. Let cool 10 minutes before serving.
Quick Tricks That Save Your Time
- Use pre-shredded rotisserie chicken so you skip pulling it apart yourself and save a good chunk of time.
- Cook the noodles early during those oven preheating minutes so everything9s ready to assemble quick.
- While noodles boil, mix your ricotta filling and sauté onions. Getting multiple steps done at once is real efficient.
What It Tastes Like Fresh From the Pot
When you slice into this White Chicken Lasagna fresh from the oven, you notice the warm, creamy sauce oozing just right. The mix of ricotta and mozzarella makes every bite smooth and ooey gooey.
The shredded chicken is tender and juicy, soaking up the flavors from that flavorful sauce. You sense the garlic and onions singing softly under that cheesy top layer.
Every forkful brings a little herb kick from the Italian seasoning along with a subtle sharpness from parmesan cheese. It9s comforting, but never heavy.
The melted cheese on top crisps a bit golden, giving you a slight crunch to contrast the soft noodles and creamy filling underneath. Man, it9s a total hug in a plate.
Your Leftover Strategy Guide
- Refrigerator: Store leftovers in an airtight container. It9ll keep fresh for about 3 to 4 days. Reheat in microwave or oven until warm with a splash of broth or cream to stay moist.
- Freezer: You can freeze lasagna slices wrapped tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly in the oven.
- Meal prep: Portion out before baking if you wanna freeze individually. Then just grab a serving, thaw, and heat for a quick meal any night you don9t feel like cooking.
Common Questions and Real Answers
- Q: Can I skip the pre-cooked chicken and use raw chicken instead?
A: You could but since this recipe has a quick bake, it wont cook raw chicken fully. Best to use cooked chicken like rotisserie to keep things tender. - Q: Do I need to boil noodles before layering?
A: Yes, boiling helps noodles get al dente and keeps them from turning mushy during baking. - Q: What9s quick release and natural release for pressure cookers?
A: Quick release means you open the valve fast after cooking so steam hisses out right away. Natural release means waiting for pressure to drop slowly by itselfit helps flavors meld better. - Q: Can I add veggies to this lasagna?
A: Totally! Chopped spinach or mushrooms mix in great with that creamy chicken base. - Q: How do I stop the cheese from burning on top?
A: Cover with foil while baking and uncover near the end so it gets golden but not burnt. Easy fix. - Q: How long does it take to cool before serving?
A: About 10 minutes lets the lasagna set and makes slicing easier without it falling apart.
White Chicken Lasagna in Your Pressure Cooker
This White Chicken Lasagna blows traditional lasagna out of the water with a creamy white sauce, shredded chicken, and spinach, it's too good to resist.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main Ingredients
- 15 oz whole milk ricotta cheese creamy base
- 2 cups shredded mozzarella cheese for gooey melty layers
- 1 large egg helps bind
- 3 cups rotisserie chicken shredded
- 9 lasagna noodles cooked al dente
- 1 yellow onion diced
- 2 cloves garlic minced
- 4 tablespoon butter for sauce
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream rich flavor
- 1 teaspoon Italian seasoning
Instructions
Instructions
- Cook the lasagna noodles in boiling salted water until just al dente. Drain and set aside.
- In a mixing bowl, stir ricotta cheese, egg, black pepper, and half the parmesan.
- Melt butter in a skillet over medium and sauté onions until translucent. Add garlic for 30 seconds more.
- Add shredded chicken to the skillet and mix with onions.
- Spread a thin layer of chicken mixture at the bottom of your baking dish. Layer noodles, ricotta mix, mozzarella, and chicken again.
- Finish with the last noodle layer topped with the rest of ricotta, mozzarella, and parmesan. Cover with foil.
- Bake in preheated oven at 375°F for 30 minutes covered, uncover and bake 10 minutes more. Let cool for 10 minutes before serving.
Video
Notes
Use pre-shredded rotisserie chicken to save time. Cook noodles during oven preheat.
