Pressure Cooker Lasagna Casserole
This is a really easy Pressure Cooker lasagna casserole recipe our whole family loves. Cheesy Instant Pot lasagna you love but in a casserole which makes it much easier to eat! If you love quick dinner ideas that are cheap to make and very family friendly, this is it!!
Prep Time10 mins
Cook Time5 mins
Total Time20 mins
- 2 c water
- 2 c pasta uncooked, we use Barilla penne pasta
- 1 c ricotta cheese
- 2 c mozzarella cheese we use Galbani with whole milk
- 1 jar spaghetti sauce 24 oz., we use Barilla Traditional
- 1 tsp garlic salt
- 1/2 tsp basil
- 1/4 tsp white pepper
- 1 lb ground sausage spicy is tastiest, can use ground beef alternatively
- 2 tbsp olive oil
- 1 small onion diced
- 1 can diced tomatoes optional, makes the casserole chunkier
Set your pressure cooker to saute.
Add your olive oil, ground sausage or ground beef, and diced onions. Cook until outsides are no longer pink. Drain grease and return the pot to your pressure cooker.
Turn machine off (important step so burn notification isn't triggered because it is too hot). Add spices and stir with meat/onions.
Spread ground beef/sausage mixture out evenly across the bottom of your pot. (it creates a barrier for the noodles so they don't stick to the bottom)
Add spaghetti sauce on top of meat, pour your 2 c. water into your spaghetti sauce jar and shake to get remaining sauce out, pour that into your pot on top of your sauce.
Then pour your uncooked noodles in as the next layer. Do NOT stir! Just gently push down noodles so they are submerged into the liquid.
Put lid on and set to pressure, high, for 5 minutes.
Do a quick release.
Stir in 1.5 c. mozzarella cheese and allow to melt. Can either stir in ricotta now or just put a dollop on top of each serving.
Serving: 4oz | Calories: 572kcal | Carbohydrates: 26g | Protein: 29g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 1743mg | Potassium: 824mg | Fiber: 3g | Sugar: 7g | Vitamin A: 21.2% | Vitamin C: 19% | Calcium: 32.6% | Iron: 18%