Ingredients

• Lasagna Pasta: Opt for no-boil noodles for the best results. Regular lasagna noodles will work too but might need more cooking time.
• Ground Beef: You can use either all ground beef or mix it with ground pork for extra flavor.
• Marinara Sauce: I recommend Prego® Traditional or Prego® Flavored with Meat Italian Sauce – they’re perfect for this recipe!
• Alfredo Sauce: Prego® Homestyle Alfredo is my go-to choice.
• Oil: A tablespoon of olive oil is necessary to sauté the beef.
• Onion and Garlic Powder: Since we want to keep this recipe simple, powdered spices work great instead of fresh.
• Italian Seasoning: A blend of dried herbs commonly found in Italian cuisine. Make your own if you don’t have it on hand!
• Cheese: A mix of Parmesan and mozzarella. For ease, pre-shredded cheese is ideal!
• Salt and Pepper: Season to taste.
• Parsley: Optional, but it makes for a lovely garnish.

What is the Best Jarred Sauce for Pressure Cooker Lasagna?

When it comes to jarred sauces, quality can vary. While it’s always an option to whip up a fresh sauce, I reached for one of my trusted brands: Prego®. Its rich consistency and flavor make it a stellar choice, ensuring the sauce stays layered where it belongs in this lasagna and doesn’t run off the plate!

How to Make Pressure Cooker Lasagna

Learning to make lasagna in an electric pressure cooker is both quick and foolproof, provided you have the right tools. This recipe was developed specifically for a 6qt Pressure Cooker and a 7.5-inch springform pan, along with a silicone sling for ease.

Tools you’ll need:

• Electric Pressure Cooker
• Springform Pan
• Pressure Cooker Trivet Rack or Silicone Sling
• Aluminum Foil

Step 1: Make the Sauce

• Use the sauté mode on your electric pressure cooker to heat the olive oil. Add the ground beef and cook until browned, approximately 8 minutes, breaking it apart as you go.
• Stir in the salt, pepper, onion powder, garlic powder, and Italian seasoning.
• Pour in the marinara sauce, stirring to combine.

Step 2: Assemble the Lasagna

• In your springform pan, start with a layer of the meat sauce on the bottom.
• On top of the sauce, add a layer of lasagna noodles (break them as needed to fit).
• Follow up with another layer of meat sauce, then a layer of Alfredo sauce, and sprinkle with both types of cheese.
• Repeat these layers until you reach the top, finishing with noodles, meat sauce, and a generous sprinkling of cheese.

Step 3: Cook the Lasagna

• Carefully wrap the springform pan with aluminum foil to prevent moisture from seeping in.
• Pour 2 cups of water into your pressure cooker insert.
• Place the springform pan on the cooker’s metal rack or silicone sling and carefully set it inside the pressure cooker.
• Seal the lid and cook on high pressure for 26 minutes. After this time, allow the pressure to release naturally for 10 minutes.
• Check if the noodles are cooked by inserting a skewer or cake tester. If they’re not tender, return it to the pressure cooker, set it to high pressure, and cook an additional 5 minutes with a quick release.
• For a crispy top, broil for a few minutes before serving, and garnish with parsley if you like!

What to Serve with Lasagna?

A delightful accompaniment to lasagna includes a fresh green salad and some Italian bread or breadsticks. If you love adding Italian touches, don’t forget to put extra grated Parmesan and freshly cracked black pepper on the table!

Variations

Lasagna is wonderfully adaptable! Feel free to try out these variations:

• Experiment with a mix of ground meats (like pork and beef or veal).
• Substitute ground chicken or turkey for a lighter version.
• Toss in some vegetables like zucchini, spinach, or mushrooms for added nutrition.
• Use fresh herbs instead of powdered ones for a more vibrant flavor.
• Add a pinch of red pepper flakes if you love a bit of heat!