How you doin’?  I always have some of my homemade lasagna in the freezer. It’s not hard to make and having a convenience dinner ready to reheat is great when you are on a busy schedule. I was intrigued when I found an Instant Pot Lasagna on Sandy Clifton’s Simply Happy Foodie site. I don’t think her recipe is any faster than mine, but it is certainly less of a commitment in the amount of food produced. Instant Pot Lasagna, as any lasagna recipe, can be customized to your taste by adding your favorite ingredients. For something different, I make my lasagna with grilled vegetables or leftover chicken. Anyway, you do it Instant Pot Lasagna is delicious and hearty meal.
 
You don’t have to boil the noodles first, so you can shave a little time off the cooking time. My recipe calls for a store-bought pasta sauce—I prefer Rao’s, as I believe that is the best sauce you can buy, but you can use your favorite instead or make it from scratch. No need to pre-cook the pasta if you use no-boil noodles. Pressure cooker lasagna is easy to make. If you are in the mood for some tasty Italian baked pasta, make this Instant Pot Lasagna recipe.
 
Prep time: 30 minutes
Cook time: 24 minutes
Broil time: 5 minutes
Release time: 10 to 15 minutes
Cooling time: 10 minutes
Yield: 4 to 5 servings
 
Ingredients 
For the meat mixture
8 ounces lean ground beef (85% to 90% lean)
8 ounces ground Italian sausage
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons minced garlic
1/2 teaspoon Italian seasoning
 
For the cheese mixture
1/2 cup ricotta cheese
1/2 cup mascarpone cheese
1 large egg
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1-1/2 teaspoon garlic powder
1-1/2 teaspoon onion powder
1-14 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1/4 cup chopped fresh flat Italian parsley
 
For the assembly
1 (24 oz) jar pasta sauce (about 3 cups) (I prefer Rao’s marinara, or any flavor)
5-6 lasagna noodles that have been soaked in hot water for 15 minutes
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
 
Directions 
To cook the meat filling

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Set an Instant Pot to SAUTÉ and when hot, add the beef, sausage, salt, pepper, onion powder, minced garlic and Italian seasoning. No additional oil is necessary. Cook, stirring, until the meat is cooked.
3. Remove the cooked meat, drain and set aside.
4. Clean out the pot and add 1-1/2 cups water to it. Set aside.

To mix the cheese mixture

1. In a mixing bowl, use a fork to thoroughly combine the ricotta, mascarpone, egg, mozzarella and parmesan cheese, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper and parsley and set aside.

To assemble the lasagna

1. Lightly spray a 7 x 3-or or 6 x 3-inch springform with food release
2. Make a layer of lasagna noodles by tearing them and fitting them like a mosaic to cover the bottom of the pan.
3. Spread 1/3 of the pasta sauce over the noodles, covering them completely.
4. Evenly spread 1/2 of the meat mixture over the sauce.
5. Evenly spread1/2 of the cheese mixture over the meat.
6. Add another layer of noodles and lightly press down on them.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Finally add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella and 1/2 cup of parmesan.
11. Spray a piece of foil with food release spray and lightly cover the springform pan with the foil to prevent water from getting in.
12. Set the springform pan on a trivet with handles and lift them into the inner pot that has 1-1/2 cups of water in it. The trivet should sit above the water line.
13. Close the lid and lock in place. Turn the steam release knob to the sealing position.
14. Press the set PRESSURE COOK on HIGH for 24 MINUTES. It will take about 5 to 8 minutes for the pot to come up to pressure.
15. When the cook cycle is complete, NATURAL RELEASE 10-15 MINUTES.
16. Open the valve and vent any remaining steam.
17. When the pin in the lid drops down, open the lid.
18. Carefully lift the rack with the hot springform pan out of the pot to a cooling rack. Be very careful so it doesn’t slip off the rack trivet.
19. Remove the foil.
20. Turn on your broiler to high with the oven rack in the middle to top third position in the oven.
21. Set the pan on a rimmed sheet pan and let the cheese on top brown being careful not to burn.
22. Remove the lasagna from the oven and allow it to rest for a few minutes before releasing it from the pan. This will help it maintain its shape and cool down just a bit.
23. Carefully release the lasagna from the springform pan while it is on a plate.
24. If you used a loose-bottom pan, set a large can of soup or veggies on a plate and set the pan on top of the can. Gently and carefully push the sides of the pan straight down. Wear oven mitts or hand protection. The pan and the lasagna will be very hot. Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
25. Lasagna is best served with a simple green salad and grilled crusty bread.

ChefSecret: This recipe only works in a 6 x -inch or 7 x 3-inch springform or loose bottom pan. It will not fit in a 2-inch-deep pan.

Quip of the Day: “Gina had just gotten married and being a traditional Italian, she was still a virgin. So, on her wedding night, staying at her mother's house, she was nervous. But her mother reassured her.
"Don't worry, Gina. Tony's a good man. Go upstairs and he'll take care of you."
So up she went. When she got upstairs, Tony took off his shirt and exposed his hairy chest.
Gina ran downstairs to her mother and said, "Mama, Mama, Tony's got a big hairy chest." "Don't worry, Gina," says the mother," all good men have hairy chests. Go upstairs. He'll take good care of you."
So, up she went again. When she got up in the bedroom, Tony took off his pants exposing his hairy legs. Again, Gina ran downstairs to her mother. "Mama, Mama, Tony took off his pants and he's got hairy legs!" "Don't worry. All good men have hairy legs. Tony's a good man. Go upstairs and he'll take good care of you."
So up she went again. When she got up there, Tony took off his socks and on his left foot he was missing three toes. When Gina saw this, she ran downstairs. "Mama, Mama, Tony's got a foot and a half!"
"Stay here and eat the lasagna," says the mother. "This is a job for Mama!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ItalianCuisine #InstantPotRecipes #InstantPotLasagna #Lasagna #RaosSauce #Mozzarella #Parmesan #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I love Thai food when in Thailand. Unfortunately, going out for Thai food can be a big disappointment. I haven’t been able to find many, maybe any Thai restaurants in Henderson or Las Vegas that provide the Thai tastes that suit me, so I wanted to create a Thai beef dinner that could deliver on those exotic flavors and textures that makes Thai food so desirable. The beef should always be tender and full of flavor. If beef is too expensive you can substitute pork or chicken.
 
The measures of ingredients are just a guideline if making this recipe for the first time.  If you like more garlic, add more garlic. If you want it spicier, add some siracha, chili garlic sauce or Thai chilies (bird’s eye chilies), if you can find them.  
 
If you love the taste of curry, double up on the red curry paste. You are in control here and it’s up to your good taste. This curry dish is very different from Indian-style curry and now you have made it your very own.
 
Prep time: 40 minutes
Cook time:  40 minutes
Release time:  10 minutes
Yield: 6 to 8 servings
 
Ingredients
1 boneless beef chuck roast (3 pounds), cut in half
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut oil
1 cup sliced sweet red pepper
1/2 cup sliced yellow, sweet onions
1 tablespoon jalapeño pepper, cut in circles
1 tablespoon chili-garlic paste (more if you like it hotter)
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter (chunky is okay if that’s all you have)
1/4 cup red curry paste (more if you like it spicier)
2 tablespoons soy sauce (or Thai fish sauce)
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 tablespoons mince garlic
1/2 pound fresh sugar snap peas, trimmed
2 tablespoons freshly-squeezed lime juice
1/4 cup minced fresh cilantro
4 cups hot, cooked Jasmine or white rice
 
Optional toppings:  Thinly sliced green onions circles, Thai chili circles, toasted coconut, chopped unsalted peanuts, sriracha hot sauce and lime wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef with salt and pepper.
3. Select SAUTÉ setting on a 6-qt. electric pressure cooker on high heat.
4. Add the oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with the other half of the meat.
5. Return the beef to pressure cooker; add red pepper, onions and jalapeños.
6. In a medium bowl, add the chili-garlic paste and whisk in coconut milk with the beef stock, peanut butter, red curry paste, soy sauce, honey, gingerroot and garlic. Mix well and pour over meat.
7. Lock the lid; close the vent.
8. Select manual setting and set the PRESSURE to HIGH for 35 MINUTES.
9. When the cooking cycle is complete, QUICK-RELEASE PRESSURE.
10. When the pressure is down, carefully open the lid.
11. Add sugar snap peas, lime juice and cilantro.
12. Reset the instant pot to FULL PRESSURE and for 5 MINUTES.
13. NATURALLY RELEASE PRESSURE after 10 MINUTES, then QUICK-RELEASE any remaining pressure.
14. Remove beef; cool slightly so you can handle it.
15. Skim fat from the cooking juices.
16. Shred the beef with two forks; return the shredded beef to the cooking juices.
17. Spoon beef and sauce over rice and add the toppings of your choice.

ChefSecret:  I love Thai food because it reaches many of my taste senses, tart, hot and creamy—nothing else comes close. If you choose to add bird’s eye chilies, be very careful… they run 50,000-100,000 units on the Scoville scale. If you prefer your meat chunky, simply cube the beef before cooking in Step #3, cook the meat in batches, then proceed with the recipe from there. 

Quip of the Day: “Food makes travel exceptional because you get to taste what it's actually supposed to taste like. To eat real Pad Thai or finally have a proper curry is something pretty amazing."
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No  matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Entree #InstantPot #Beef #BeefCurry #RedCurry #Coconut #Rice #ThaiCurry #Thailand #ILoveThaiFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026