This easy lasagna recipe is creamy layers of pasta, cheese and tomato sauce, cooked to perfection in my instant pot. I call this Lazy Lasagna, because the only prep I need to do is buy store-bought fresh ravioli, cheese and marinara sauce. Layer it, cook it and enjoy it!
Grease a spring form pan or any oven safe baking dish with olive oil or PAM Spray for assembling the lasagna. I like to line the bottom of a pan with round parchment paper, or grease it. Grease the side of the pan with olive oil or PAM Spray.
Add about ½ cup sauce, or more, and spread it around to cover the bottom of the pan. Layer 6-8 raviolis over it, depending on the size of raviolis. The raviolis should overlap a bit. Spread about ½ cup shredded mozzarella cheese followed by a couple of tablespoons of grated parmesan cheese. You can increase or decrease the quantity of cheese based on your liking.
Repeat this step one more time with sauce, ravioli and cheese.
For the final layer, spread a layer of sauce and layer the remaining raviolis on top. Press down gently to pack the lasagna. Ladle over the remaining sauce. Spread mozzarella cheese followed by parmesan cheese.
If using spring form pan, wrap the bottom of the pan in aluminum foil. This prevents any water or extra moisture from making the lasagna soggy. Grease aluminum foil and cover the top of the pan. Greasing prevents the cheese from sticking to the foil.
Pour a cup of water in the pressure cooker (or more depending on your recommended instructions), place trivet and the lasagna pan over it. Pressure cook for 20 minutes on Manual or Pressure cook setting. Valve set to Sealing position. Manually release pressure after 5-10 minutes (NPR 5-10). As an optional step, you can broil the lasagna in the oven for 3-5 minutes. This gives a nice golden brown color to the lasagna. Carefully release the spring and remove the round and serve!
If you want to make this recipe in the oven, follow all steps from 1-5. Preheat oven to 400°F. Place the lasagna pan on the middle rack and bake for 40-45 minutes, depending on the thickness of the raviolis and your oven strength. Rest for 10 minutes before serving.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.