We are obsessed with our pressure cookers here at OhSo. Two of us have Instant Pots and the other two have Power Pressure Cookers XL. Tender meats cooked FAST seem to be the golden ticket, but I wanted to do something different. Maybe even vegetarian…this Pressure Cooker Veggie Lasagna is a total winner.
Pressure cooker lasagna isn’t really different from lasagna cooked in the oven. You use no-boil noodles, layer the sauce, ricotta, cheese as usual, add a bunch of veggies, and cover with foil. Add the water to the bottom of the pot, not your cooking dish, and that basically steams the lasagna. I like to add fennel to the ricotta mixture because it gives some depth that perhaps might have come from Italian sausage. You can make it as healthier with as little cheese and ricotta as you’d like. Or use whole wheat no-boil (or gluten-free) noodles, there really is no science to this! Just make sure when layering that the sauce is before the noodles, and you’ll be good.
You can use a springform pan, so that once you remove the sides, you have somewhat of a lasagna cake. I personally find that a little weird and unappetizing! Like, do I want to serve my guests a lasagna cake? Nah. My favorite option is to use a stoneware dish or even a plain metal dish. I like to use my Corningware dish because it’s deeper than any metal dish I own so I can do the full three layers. Just make sure your foil sling is reinforced with enough folded layers to hold your pan before you put it in the pressure cooker, or you might be eating out of the pressure cooker!
Adapting a Recipe for Pressure Cookers
We did a post here a while back with 50+ of our recipes that are perfect for a pressure cooker. I also talk about tips and what generally works and what doesn’t. Most of them have instructions added at the bottom for how to adapt, but I also share a few sites that go into detail about generally adapting pressure cooker recipes. The main thing each of us have discovered is that many of us are just scared to even TRY the dang thing! Understandably, pressure cookers used to blow people’s kitchens up, yes. But really, these electric ones are pretty foolproof. Once you let go of that fear, and you get the hang of converting, I swear it’ll be your new best friend.
- 1/3 box oven-ready noodles
- about 1 1/2 c marinara sauce
- 15 oz. container ricotta cheese
- 1 egg
- 1/4 t salt
- 1/4 t red pepper flakes
- 1/2 t Italian seasoning
- 1/4 t fennel optional
- 1/4 t black pepper
- 1 1/2 c mozzarella/parmesan/Italian cheese mix
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1/2 zucchini chopped
- 1/2 squash chopped
- large handful spinach
Mix ricotta, egg, and seasonings in bowl.
In oven-safe 6" dish (ceramic or springform pan), or whatever size fits your pressure cooker, spread about 1/4 c sauce in bottom of pan. Break noodles to fit and cover bottom of dish, overlapping some is OK! Next, spread 1/3 of the ricotta mixture, then cheese, then veggies, spinach, and top with sauce.
Repeat until dish is full. Cover with foil.
Pour 1 1/2 c water in the bottom of your pressure cooker. Make a wide sling of foil by tearing off a strip folded over itself several times so it's sturdy and long enough to hold your dish, wrapping along the side, bottom, and other side. Place under the dish.
Place either a trivet that fits your pressure cooker or three balls of foil in the bottom of the pot. Use the foil sling to lower the dish into the pot, fold ends of sling over the top of the dish.
Put cover on pressure cooker, lock into place, and set to pasta setting for 20 minutes, then use natural release when time is up. Let rest 15 minutes before serving.