cheesy lasagna

Instant Pot Lasagna to make you feel warm and cozy inside on a chilly day.

Instant Pot Lasagna

olive oil

turkey

ricotta cheese

mozzarella

parmesan cheese

salt

pepper

basil

marinara sauce

Select sauté on the pressure cooker and add oil.  When hot, add sausage.  Brown and crumble the meat until it’s cooked through.  Remove to a plate lined with paper towels to absorb the extra grease.

In a medium bowl, stir together ricotta, 1 cup mozzarella cheese, parmesan cheese, egg, salt, pepper, and basil.  

Lightly spray a 7 &#8211; 8 inch pushpan, cake pan, or springform pan with nonstick cooking spray.  Spread about ½ cup sauce in the bottom of the pan.  Top with a layer of noodles (break the noodles to fit).  Spread a third of the ricotta mixture over the noodles; sprinkle with a third of the sausage.  Repeat the layers two more times, ending with a layer of sauce.  (From bottom to top, you should have: sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, and then any remaining sauce.)

Add 1 cup of water to the pressure cooker pot and plate trivet inside.  Place the lasagna on the trivet using a silicone or tinfoil sling for easier removal.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.  

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.

Carefully remove the hot lasagna.  Top with remaining ½ cup of mozzarella cheese.  Place under the oven broiler to brown the cheese.  May also use an air fryer lid if available.  Allow the lasagna to rest and cool for 15 &#8211; 20 minutes before serving.

This was delicious!! So worth the time it took to prepare. I used 8 regular noodles and soaked them as in the notes. Seven would have been enough for three layers in my 7" Fat Daddios push-bottom pan, but I just layered them more. I will do 8 again next time, too, for a good noodle to filling ratio. I used a couple of Tbs of minced flat Italian parsley instead of basil (personal preference). The quesadilla cheese is for sure the way to go! EXCELLENT!! Company-worthy for sure.

Check out this recipe for the perfect weeknight dinner—caprese chicken lasagna from Delish.com.

Caprese Chicken Lasagna

lasagna noodles

lb. boneless skinless chicken breasts, cut into 1" pieces

oregano

Kosher salt

black pepper

c. balsamic vinegar

butter

tbsp. all-purpose flour

c. milk

c. shredded mozzarella, divided

c. Parmesan

(16-oz.) container ricotta

roma tomatoes, thinly sliced

Balsamic glaze, for drizzling

Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with&nbsp;oregano,&nbsp;salt, and pepper. Cook in a single layer, in batches if necessary,&nbsp;until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic&nbsp;is slightly thickened, 1 minute. Transfer to a plate.

Make sauce: Bring skillet back to medium heat and melt in&nbsp;butter. Add remaining garlic and cook until fragrant,&nbsp;1 minute. Add flour and cook until golden, 1 minute more. Gradually add in&nbsp;milk while whisking,&nbsp;then simmer until thick and creamy, 3 minutes. Add&nbsp;Parmesan and 1 cup mozzarella, stirring until melty.&nbsp;Season with salt and pepper.

In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.

Garnish with&nbsp;basil and&nbsp;drizzle with&nbsp;balsamic glaze before serving.

EXCELLENT!  My family and I love this recipe, however I felt it needed more sauce, so the 2nd time I made it I encreased the butter to 4 Tble, flour 4 Tble and milk 4 cups.  This made for a very moist delish dish!!!

SOOOOO good!  I used canned San Marzano roma tomatoes and they were awesome!  Even my picky eaters ate it up!!

I made this tonight and it was PERFECT. I'm not a huge fan of tomato sauce and this worked great. Thank you so much!!

This was very bland. I'll not make it again.

Great flavor but mine got SUPER runny.  Had to eat it in a bowl because it didn't hold together in a square at all.  I don't feel like I did anything wrong.  Anyone else have that problem?

https://streaming.hearstdigitalstudios.com/30b8a4c7-f285-4c46-b98f-ff38dd05a7f5/video_rover_16x9_1080p_hd_1547483475_95975.mp4

This Caprese Chicken Lasagna is Such a Game-Changer!

This Ravioli Lasagna from Delish.com is perfect for dinner tonight.

Ravioli Lasagna Bake

beef

onion,

garlic,

(32-oz.) jar marinara

whole milk ricotta

c. Parmesan, divided

c. basil,

garlic powder

(12-oz.) packages frozen cheese ravioli

c. mozzarella

Preheat oven to 350º and grease a 9”-x-13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.

Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup&nbsp;Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.&nbsp;

Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.&nbsp;

Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.

This is delicious, I am a school chef and I make this dish, for our school lunch and our kids love it.  The question asked is:  Do you cook the ravioli? From frozen, I cooked the ravioli according to the directions on the package.  Hope this can help.

One of my favorite recipes of all time. I can't go back to regular lasagna. So much flavor and depth. The fresh basil makes a huge difference in taste. I tried making it without fresh basil during the winter and it was not the same. I also use Rana brand ravioli which adds more flavor than frozen ravioli, in my opinion. Amazing recipe!

This recipe is a keeper! Everyone raved about the flavor and they took not only a second helping, but a third helping at dinner. I used super fresh ingredients, two different flavored raviolis, added more meat, a hot Italian sausage,  added portabella mushrooms,  and doubled the sauce. Actually next time I will use 1 and a half jars of sauce. The raviolis were not frozen and they turned out fantastic.

After all the recipes on this website so far, this is my families absolute favorite. My mother especially loved it because she really missed Swedish lasagna when she moved to America but after making this recipe, this is her new favorite.

Wow! This was unbelievable. We used a meat substitute to make it vegetarian. I added a little extra sauce per some of the reviews and I used a family size 20 oz of refrigerated ravioli and it was perfectly fine. It took longer than 15 minutes to assemble, but my family of four almost ate half of this! I will absolutely make this again and there’s little to nothing to change from the original recipe. Kudos!

Great dish! A simple alternative to lasagna that tastes delicious! Great idea for a pot luck.

Wow, I finally made this today and it smells wonderful!!!  Thanks for the great recipe.

I let the ravioli thaw the night before in the fridge. It was amazing. I don’t know if it matters, but I wanted to make sure that it would be warm and ready to go when eating. This was the best lasagna dish I’ve ever made myself. I wouldn’t change anything. I bought everything except the basil at ALDI and it fed 7 people for under $20 with leftovers to spare. Even with a side salad and garlic bread. You can’t beat that.

I made this for the first time and my husband really liked it.  I added a little cream to the ricotta/egg mixture because it was a little thick but that was the only change I made.  I wish i had used a little more meat than it called for....i had to skimp a little on my meat layers. I think it would be better with about 2 lbs of ground meat and 2 jars of marina sauce if you like a more meaty dish.  But it is an excellent dish and would be a great dish to take to a church dinner.

I've made it 2 times now, best meal ever it's so good!!! Definitely would recommend

Top 3 cheesy lasagna recipes from across the web

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Instant Pot Lasagna

Caprese Chicken Lasagna

Ravioli Lasagna Bake

Top 3 cheesy lasagna recipes from across the web

The most viewed cheesy lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lasagna

Caprese Chicken Lasagna

Ravioli Lasagna Bake

The most viewed cheesy lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine