Best 2 Instant Pot Lasgana With A Springform Pan Recipes

Are you craving a hearty, cheesy lasagna but don't have the time or energy for a traditional recipe? Look no further than this collection of instant pot lasagna recipes! These recipes use a springform pan, making them easy to assemble and cook.

The first recipe is a classic lasagna with layers of pasta, ricotta cheese, mozzarella cheese, and tomato sauce. The second recipe is a vegetarian lasagna that uses roasted vegetables instead of meat. The third recipe is a white lasagna that uses a creamy bechamel sauce instead of tomato sauce. And the fourth recipe is a lasagna roll-ups that are perfect for a party or potluck.

All of these recipes are easy to follow and can be made in under an hour. So next time you're craving lasagna, give one of these instant pot recipes a try. You won't be disappointed!

Let's cook with our recipes!

INSTANT POT® LASAGNA

Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

Steps:

Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

INSTANT POT LASGANA WITH A SPRINGFORM PAN

Instant Pot Lasgana with a Springform Pan image

Fast, easy, saucy, cheesy are all of the things that this delicious Instant Pot lasagna with a springform pan has been described as. Make it for dinner tonight!

Provided by Kristen

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground Italian sausage
1 onion (diced)
1 (4.5 ounce) can sliced mushrooms
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) container cottage cheese
1 pint ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
1 (16 ounce) package oven-ready lasagna noodles
2 cups shredded mozzarella cheese (divided)

Steps:

Push SAUTE button on the Instant Pot. Once it is hot (it will only take a few minutes), cook and stir Italian sausage until brown. (You could also do this step on the stove top, but it's just as easy to do it in the Instant Pot)
Add onions and mushrooms; saute until onions are clear.
Stir in spaghetti sauce, and heat through. Pour mixture into a bowl and set aside. Rinse out your pot.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a round 7-Inch Springform pan.
Layer with 1/2 of the uncooked lasagna noodles, breaking the noodles so they cover all the sauce. Then add 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of the meat sauce. Continue layering until all ingredients are used or until your springform pan is filled to the top.
Cover pan with aluminum foil.
Place a trivet in the bottom of the Instant Pot. Add 1 cup of water on top of the trivet. Gently place your foil wrapped lasagna on top of the trivet.
Push the PRESSURE COOK or MANUAL and set the timer for 24 minutes.
When it is done, let it release on its own for a few minutes then turn the knob to VENTING to release all of the pressure.
When the pressure is out, remove the lid and take out the lasagna.
Add 1/2 cup of mozzarella cheese and broil in the oven for 2 minutes until the cheese it bubbly on top.
Let it cool for at least 10 minutes before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3095 kcal, Fat 208 g, SaturatedFat 108 g, Cholesterol 642 mg, Sodium 5147 mg, Carbohydrate 80 g, Sugar 17 g, Protein 199 mg

Tips:

Use a store-bought lasagna noodle that fits your springform pan to save time.
Make sure to pre-cook the lasagna noodles according to the package directions.
Use a food processor to chop the vegetables for the sauce to save time.
Use a low-sodium tomato sauce to control the saltiness of the dish.
Add some Italian seasoning to the sauce for extra flavor.
Use a ricotta cheese that is smooth and creamy.
Add some freshly grated Parmesan cheese to the ricotta cheese mixture for extra flavor.
Use a mozzarella cheese that is fresh and melts well.
Layer the lasagna in the springform pan in the following order: noodles, sauce, ricotta cheese mixture, mozzarella cheese, and repeat.
Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before serving.

Conclusion:

This instant pot lasagna with a springform pan is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lasagna is made with simple ingredients and can be customized to your liking. The springform pan makes it easy to serve the lasagna and ensures that it is cooked evenly.