Pressure Cooker Lasagna
This Pressure Cooker Lasagna is everybody’s comfort food without any of the work! Layers of perfectly al dente lasagna noodles, a hearty meat sauce, a creamy Alfredo sauce and some ooey gooey cheese, on the table in about one hour. This dish will quickly become your favorite weeknight meal!
- 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 Prego® Flavored with Meat Italian Sauce
- 8 to 9 ounces no-boil lasagna noodles
- 1 ¼ cups Prego® Homestyle Alfredo
- 3 ounces finely shredded parmesan
- 8 ounces shredded mozzarella
- Fresh parsley, for garnishing
Electric Pressure Cooker
Pressure Cooker Trivet
Preheat your electric pressure cooker on the sauté mode until it says HOT.
Add the olive oil and, once shimmering, stir in the ground beef. Cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Stir in salt, pepper, the onion powder, garlic powder and Italian seasoning. Pour in the Prego® meat sauce, stirring to combine.
Assemble the lasagna in a springform pan (that fits your pressure cooker), starting with a layer of the meat sauce. Follow with a layer of lasagna noodles, a layer of meat sauce, a layer of Alfredo and a layer of mozzarella and parmesan. Repeat until you run out of ingredients, making 3-4 layers total (depending on the size of your pan), finishing with noodles, meat sauce and cheese.
Fill a clean pressure cooker insert with 2 cups cold water. Cover the springform pan tightly with foil, then place it in your pressure cooker trivet rack (or a silicone sling) and insert in the pressure cooker.
Cook on high pressure for 26 minutes and allow the pressure to release naturally for 10 minutes. The pressure cooker will take 5 to 15 minutes to reach pressure. Check for doneness with a skewer or cake tester. If the noodles are still raw, cook on high pressure for 5 more minutes with quick release. Carefully remove the lasagna from the pressure cooker.
Optional: pop the lasagna, uncovered, under the broiler for a couple of minutes to brown the top.
Let the lasagna rest for at least 10 minutes before carefully removing it from the pan. Then, garnish with chopped or hand torn parsley, if desired, and serve!
This lasagna can be made ahead and refrigerated overnight (if unbaked) or for up to 4 days (if baked).
Freeze the lasagna baked or unbaked, tightly covered with foil, for up to 3 months.
Reheat in the oven, at 350ºF, until it reaches an internal temperature of 160ºF.
Calories: 423kcal, Carbohydrates: 10g, Protein: 33g, Fat: 27g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 1446mg, Potassium: 698mg, Fiber: 2g, Sugar: 6g, Vitamin A: 872IU, Vitamin C: 8mg, Calcium: 375mg, Iron: 3mg