The Best Lasagna Ever
This pressure cooker lasagna brings creamy cheese layers, rich tomato meat sauce, and perfectly cooked noodles together with zero fuss in less time. A modern comfort classic.
Equipment
- 1 Pressure cooker Electric
Ingredients
Main ingredients
- 1 ½ lb. ground beef
- 1 lb. hot breakfast sausage
- 2 cloves garlic minced
- 2 14.5-oz. cans whole tomatoes
- 2 6-oz. cans tomato paste
- 4 Tbsp. dried parsley divided
- 2 Tbsp. dried basil
- 3 cups low-fat cottage cheese
- 1 10-oz. package lasagna noodles
- 2 eggs beaten
- ½ cup grated parmesan cheese
- 1 lb. sliced mozzarella cheese
- 1 Tbsp. olive oil
- 2 ½ tsp. salt
Instructions
Instructions
- Set your pressure cooker on sauté mode. Add olive oil, then brown the ground beef and sausage until no pink shows. Drain extra fat.
- Stir in the minced garlic, whole tomatoes (crushed), tomato paste, half the parsley, basil, and salt. Simmer for 10 minutes.
- In a bowl, mix cottage cheese, beaten eggs, remaining parsley, parmesan, and pinch of salt until creamy.
- Spread meat sauce at bottom of cooker. Add uncooked noodles, then cheese mix, followed by mozzarella slices.
- Repeat layering: meat sauce, noodles, cheese mix, mozzarella, finishing with a layer of meat sauce.
- Lock lid, seal ring, set cooker to high pressure for 25 minutes. Let sit for 10 minutes, then quick release.
- Carefully lift lid, rest lasagna 10 minutes before slicing to help layers firm up.
Notes
Let leftovers cool before refrigerating. Freeze for later use or prep the cheese mix in advance to save time.