Pressure Cooker Lasagna No fuss, 5 mins prep time

This blog post is a long time coming!  Just get a 6-inch springform pan (Wilton makes one and you can use a coupon at Michaels), or use a pressure cooker safe casserole dish that fits your pressure cooker.
I have made this in my Wolfgang Puck pressure cooker, my instant pot, and my Pampered Chef Quick Cooker.  The Pampered Chef has a nice grey stoneware casserole that fits the quick cooker.  I stopped selling Pampered Chef after years of selling but I still love the products. I did not use no boil noodles, just basic dry lasagna noodles.

Pressure Cooker Lasagna

Note: I used a 6″ springform pan and all ingredients were raw. 

Dry lasagna noodles
pasta sauce
Ricotta cheese
Shredded Mozzarella

parmesan cheese
Ground Italian sausage
Fresh mushrooms

Kale or collard greens or spinach

Prepare springform pan with olive oil spray or similar.

Break down lasagna noodles to fit bottom one layer. Add a layer of ricotta and couple of spoonfuls of pasta sauce.

Break down ground sausage into small pieces and add a layer. Add your mushrooms or spinach, etc. Top with shredded cheeses and sliced fresh mushrooms.

Top with lasagna noodles (broken to fit) and begin again, about 3 layers total depending on the depth of your pan. Top with sauce, mozzarella, and parmesan cheese.

Cover with aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on high pressure. Let the pressure come down on its own for 20 minutes'.

Let sit 10 mins before removing sides of pan and serving.

You can play with this and use more ingredients, such as eggs and pesto in your ricotta like in traditional recipes.  This is just a basic fast recipe...go ahead and run with it.  I make my own noodles and ricotta cheese  and lasagna noodles that my family loves but in a pinch, this is a quick meal that doesn't heat up the kitchen. Have yard work to do, drop this in the pressure cooker and go get it done. 


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