Grandma Manning’s Lasagna Pressure Cooker Recipe
This pressure cooker lasagna brings together classic Italian comfort flavors with efficient modern cooking. Layers of sausage, beef, tomatoes, and cheeses meld perfectly for a rich, cozy dish with minimal fuss.
Equipment
- 1 Pressure cooker with sauté function
- 1 Baking dish 9x13-inch
Ingredients
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion chopped
- 3 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 2 6 ounce cans tomato paste
- 2 tablespoons fresh basil chopped
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
Instructions
- Heat olive oil in your pressure cooker on the sauté setting. Toss in chopped onion and minced garlic, cook until softened and aromatic, about 3 minutes.
- Add ground beef and Italian sausage. Break it up with a spoon while cooking until browned all over.
- Stir in crushed tomatoes, tomato paste, fresh basil, oregano, salt, and pepper. Mix real good to combine everything.
- Close the lid, make sure that sealing ring’s snug and the valve set to sealing. Pressure build until float valve pops up.
- Cook on high pressure for 10 minutes. Then do a quick release to safely drop the pressure and open the lid.
- While the sauce cooks, boil lasagna noodles in a separate pot till tender, drain and set aside. Mix ricotta cheese and egg in a bowl till smooth.
- Layer your baking dish: spread a thin layer of meat sauce first, then 4 noodles, one-third of ricotta mix, meat sauce again, and mozzarella cheese.
- Repeat this twice more. Top with mozzarella and Parmesan.
- Cover with foil, then bake in preheated oven at 375°F for 25 minutes.
- Remove foil and bake 15 minutes more till bubbly and golden.
- Let it rest for 10 to 15 minutes before slicing.
Notes
Use no-boil noodles to save time. Store leftovers in fridge or freeze for later.