Instant Pot Lasagna
1 servings of instant pot lasagna contains 1088 Calories. The macronutrient breakdown is 61% carbs, 20% fat, and 19% protein. This is a good source of protein (91% of your Daily Value) and fiber (30% of your Daily Value).
Ingredients
Directions
- Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in 3/4 cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and 1/3 tsp kosher salt.
- Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer 1/3 portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add 1/4 cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
- Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they're still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 - 6 minutes + Quick Release.
- Optional Broil Lasagna: Preheat oven to 425F when Instant Pot is natural releasing. Place the cooked lasagna in a 425F oven until the cheese is browned on top (~7 - 9 mins).
- Serve: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ :)
- Recipe by: Amy + Jacky (source: https://www.pressurecookrecipes.com/instant-pot-lasagna/)
Nutrition Facts
For 1 servings of instant pot lasagna (410g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 1088 | |
| Fats | 23g | 30% |
| Saturated fats | 12g | 58% |
| Trans fats | 0g | |
| Cholesterol | 114mg | 38% |
| Sodium | 849mg | 37% |
| Carbs | 160g | 58% |
| Net carbs | 152g | |
| Fiber | 8g | 30% |
| Sugar | 6g | |
| Protein | 51g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 6g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 12g | 58% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |