Instant Pot Baked Lasagna Recipe

2021-07-11
  • Yield: 6
  • Servings: 6
  • Prep Time: 20m
  • Cook Time: 25m
  • Ready In: 45m

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Nutritional Info

This information is per serving.

  • Calories

    313.
  • Carbohydrates

    34.9 g
  • Cholesterol

    27.7 mg
  • Fat

    10.3 g
  • Fiber

    2.9 g
  • Protein

    24.2 g
  • Saturated Fat

    3.0 g
  • Serving Size

    1
  • Sodium

    1,008.0 mg
  • Sugar

    12.7 g
  • Trans Fat

    0.5 g
  • Unsaturated Fat

    0.1 g
  • Potassium

    44.7 mg
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Instant pot baked lasagna recipe. Italian lasagna baked in an electric instant pot. Yummy! I used Homemade Marinara Sauce, to make this recipe.

Instant Pot Baked Lasagna Recipe

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Ingredients

  • 1 pound (480 g) lean ground beef
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed fennel
  • 3/4 teaspoon salt plus 1/4 teaspoon
  • 1 teaspoon Worcestershire sauce
  • 22 oz (660 ml) marinara sauce
  • 9 oz (270 g) ricotta cheese
  • 1/4 cup fresh basil leaves
  • 1 large egg, betaen
  • 6 lasagna noodles, broken
  • 2 cups grated Mozzarella cheese
  • 1 cup (250 ml) water

Method

Step 1

In an 6-quart (6 L) electric instant pot, turned to the sauté mode, cook ground beef, breaking with a wooden spatula, for 5 minutes. Add minced garlic and continue cooking, stirring occasionally, for a further 1 minute.

Step 2

Stir in dried oregano, fennel, 3/4 teaspoon salt, and Worcestershire sauce. Cook, stirring occasionally, for another 1-2 minutes.

Step 3

Remove the beef mixture from the pot and transfer to a large bowl. Add marinara sauce and mix well. Set aside.

Step 4

In a separate bowl, combine ricotta cheese, beaten egg, basil leaves, and 1/4 teaspoon salt. Stir until smooth.

Step 5

Pour 1 cup water into 6-quart instan pot. Using a wooden spatula, scrap any bits stuck to the bottom.

Step 6

Add the trivet, then 7 inch (17.5 cm) round cake pan. Layer 1/4 of marinara mixture, then 1-2 broken lasagna noodles (in a single layer), 1/4 of ricotta mixture, 1/4 marinara, 1/3 Mozzarella. Repeat. Top the last layer of lasagna noodles with remaining marinara and Mozzarella.

Step 7

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.

Step 8

Uisng the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked lasagna form the cooker and transfer to a serving plate. Serve warm.

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