Lasagna cooked in the instant pot is delicious both in winter and particularly in summer, when you don’t want to turn on the oven because it heats up the house too much. Lasagna cooked in the instant pot is the perfect main dish for Sunday, tasty and quick to cook, prepared with Béchamel sauce, which I cooked directly in the multifunction pot, but you can cook it in the microwave, and with Ragù with the electric pressure cooker, although you can also use the Ragù jar-cooked in the microwave if you already have it ready in the fridge. Another one of my delicious Italian recipes with instant pot prepared for Sundays with family or friends! If you love Bolognese lasagna and have already tried Bolognese lasagna in the microwave, try cooking the lasagna in the instant pot, and I am sure you will be satisfied!
Don’t miss all my other Multicooker recipes, and read my Instant pot guide, especially on which ones to buy to best utilize this fantastic appliance!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Microwave, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 466.23 (Kcal)
- Carbohydrates 53.31 (g) of which sugars 13.80 (g)
- Proteins 19.67 (g)
- Fat 19.56 (g) of which saturated 10.83 (g)of which unsaturated 7.48 (g)
- Fibers 3.26 (g)
- Sodium 1,642.09 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 1/3 cup all-purpose flour
- nutmeg
- salt
- 1.32 lbs ragù
- 2/3 cup Grated Grana Padano cheese
- 12 sheets thin egg lasagna
What you need to cook lasagna in the instant pot
- 1 multicooker
How to prepare lasagna cooked in the instant pot
Put the butter in the instant pot and let it melt at 194°F for one minute.
Add the flour and mix well with a silicone whisk so that no lumps form.
When the flour and butter are well combined, pour in the milk slowly and continue to mix.
Season with nutmeg and salt to taste and bring to a boil. Cook for about 8 minutes until the béchamel thickens.
Transfer the béchamel to a bowl and set aside.
Put a spoonful of ragù at the bottom of the multifunction pot.
Place two sheets of lasagna on the ragù and cover with a little more ragù.
Cover the ragù with some béchamel and a spoonful of grated cheese.
Continue in the same manner, creating 5 layers of lasagna, ending with the remaining ragù, béchamel, and cheese.
Set the PMF with the oven function at 284°F, cover with the oven lid set to the same temperature, and start cooking for 25 minutes.
At the end of cooking, set the lid temperature to 356°F and grill the lasagna for 5 minutes.
Let the lasagna rest for 10 minutes and then serve hot.
Storage
Lasagna cooked in the instant pot can be stored in the fridge for three days or in the freezer for three months, already portioned.
