½ – 1 pound turkey or pork Italian sausage – see note
2 cups ricotta cheese
1 ½ cups mozzarella or quesadilla cheese, divided
½ cup freshly grated parmesan cheese
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup chopped basil
25 oz. bottle of marinara sauce or about 3 cups of homemade
6 – 8 no-boil lasagna noodles – see note
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 – 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 – 20 minutes before serving.
Be sure to use no-boil lasagna noodles. If using regular lasagna noodles, soak them in hot water for 10 minutes before assembling. For a whole grain version, regular brown rice lasagna noodles work perfectly: no soaking required.
If you prefer an extra meaty lasagna, use a full pound of sausage. If you like your lasagna more about the cheese, go with half a pound.
Mozzarella cheese is the classic choice for lasagna, but if you can find quesadilla cheese, it creates an amazingly gooey cheese layer. Look for it in the Mexican cheese aisle.
This needs a 7 – 8 inch pan in order to fit all of the ingredients. If you don’t have a pan big enough, you can make a two-layer lasagna instead of a three.
Pan options include a push pan (as long as the bottom is leakproof), cake pan, or springform pan.
The sides of a springform or pushpan can be removed for slicing and serving, but keeping the pan together makes the cutting process a bit cleaner.
If you plan to remove the sides, be sure to let the lasagna cool for 15 – 20 minutes so it will hold its shape once the outer ring is removed.