Shortcut Instant Pot Lasagna

Name: Shortcut Instant Pot Lasagna
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups whole-milk ricotta; 1 cup shredded mozzarella; 1/4 cup grated Parmesan, plus extra for topping; 1 tablespoon chopped fresh parsley; 1 large egg; Kosher salt and freshly ground black pepper; One 24-ounce jar marinara sauce; One 9-ounce package no-boil lasagna noodles

Getting reviews...

Level: Easy

Total: 1 hr 20 min (includes cooling time)
Active: 20 min

Yield: 4 to 6 servings

A classic lasagna cooked in just 25 minutes is the perfect weeknight dinner.

Level: Easy

Total: 1 hr 20 min (includes cooling time)
Active: 20 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 1/2 cups whole-milk ricotta

1 cup shredded mozzarella

1/4 cup grated Parmesan, plus extra for topping

1 tablespoon chopped fresh parsley

1 large egg

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce

One 9-ounce package no-boil lasagna noodles

Directions

Try this cooking class now

29m Easy 96%

CLASS

Special equipment:

a 6- or 8-quart Instant Pot® multi-cooker; a 7-by-2-inch round cake pan

Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
Spread 1/2 cup marinara in the bottom of a 7-by-2-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.