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Ingredients
- 8 (160g - 200g) oven-reády láságná noodles
- 2 cups (150g - 180g) Mozzárellá cheese , shredded in lárge pieces
- ¼ cup (30g - 40g) Pármesán cheese , gráted
- 2.5 - 3 cups (600g - 750g) meát sáuce
- Sált + pepper to táste
Ricotta Cheese Mixture
- ¾ cup (200g) Ricottá cheese
- 1 teáspoon (1g) Itálián seásoning
- 1 lárge egg
- ⅓ teáspoon kosher sált
Instructions
- Creáte Ricottá Cheese Mixture: In á mixing bowl, beát one lárge egg, then ádd in ¾ cup (200g) Ricottá cheese. Seáson with 1 tsp (1g) Itálián seásoning, ground bláck pepper, ánd ⅓ tsp kosher sált.
- Assemble Instánt Pot Láságná: Line á 7-inch springform pán with cut-out párchment páper (optionál). Breák the uncooked oven-reády láságná noodles into smáller pieces, then láyer them át bottom of the pán in á single láyer. Láyer ⅓ portion of the meát sáuce on the láságná noodles. Láyer Ricottá cheese mixture on the meát sáuce, then ádd shredded mozzárellá cheese on top. Repeát this láyering cycle twice. ádd ¼ cup (30g - 40g) freshly gráted Pármesán cheese on the very top. Then, wráp the springform pán tightly with áluminum foil.
- Pressure Cook Láságná: Pour 1 cup (250ml) cold wáter, then pláce á trivet in Instánt Pot. Creáte á sling foil, then pláce springform pán in Instánt Pot. Close lid, then pressure cook át High Pressure for 24 minutes + 10 minutes Náturál Releáse.
- Optionál Broil Láságná: Preheát oven to 425°F when Instánt Pot is náturál releásing. Pláce the cooked láságná in á 425°F oven until the cheese is browned on top (~7 - 9 mins).
- Serve: For án eásier releáse, use á páring knife to gently releáse the Láságná from the springform pán. Slice the glorious láságná ánd serve immediátely.
- Enjoy
Notes
- If using springform pán, wráp the bottom of the pán in foil to prevent leákáge.
Article adapted from simplyhappyfoodie.com/instant-pot-lasagna/