📝 About This Recipe
These elegant Lasagna Bundles take the classic, comforting layers of a traditional Italian lasagna and transform them into perfectly portioned, individual rolls. By using the Instant Pot, we achieve a luscious, melt-in-your-mouth texture in a fraction of the time it takes to bake, while keeping the pasta incredibly moist. Filled with a rich three-cheese blend and vibrant spinach, each bundle is a savory treasure chest of Mediterranean flavors.
🥗 Ingredients
The Pasta and Filling
- 12 pieces Lasagna Noodles (standard curly-edged noodles, par-boiled for 5 minutes)
- 15 ounces Ricotta Cheese (whole milk variety for best creaminess)
- 10 ounces Frozen Spinach (thawed and squeezed completely dry)
- 1 Egg (large, lightly beaten)
- 2 cups Mozzarella Cheese (shredded and divided)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Garlic Powder
- 1/8 teaspoon Nutmeg (freshly grated)
The Sauce and Assembly
- 24 ounces Marinara Sauce (your favorite high-quality brand)
- 1/2 cup Water or Beef Broth (to prevent the burn notice)
- 1/2 pound Italian Sausage (ground, browned and drained)
- 1/4 cup Fresh Basil (torn for garnish)
👨🍳 Instructions
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1
Begin by par-boiling your lasagna noodles in a large pot of salted water for just 5-6 minutes; they should be flexible but still very firm (al dente). Drain and lay them flat on parchment paper to prevent sticking.
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2
In a medium mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella, the grated Parmesan, garlic powder, and nutmeg. Stir until well incorporated.
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3
Fold the dry, chopped spinach into the cheese mixture. Ensure the spinach is squeezed very dry to avoid a watery filling.
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4
In a separate bowl, mix the marinara sauce with the browned Italian sausage and 1/2 cup of water or broth. This extra liquid is crucial for the pressure cooker to reach pressure without burning.
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5
Spread about 2-3 tablespoons of the cheese mixture along the entire length of one lasagna noodle.
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6
Carefully roll the noodle from one end to the other to create a 'bundle.' Repeat with the remaining noodles and filling.
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7
Pour 1 cup of the meat sauce into the bottom of the Instant Pot inner pot, spreading it evenly.
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8
Place the lasagna bundles into the pot, seam-side down. You can layer them slightly or stand them upright like 'roses' depending on the width of your pot.
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9
Pour the remaining sauce over the top of the bundles, ensuring the edges of the pasta are mostly covered to prevent them from drying out.
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10
Secure the lid and set the steam release valve to the 'Sealing' position.
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11
Select 'Manual' or 'Pressure Cook' on High Pressure for 6 minutes.
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12
Once the cooking time is complete, perform a Quick Release of the pressure by carefully moving the valve to 'Venting.'
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13
Open the lid and sprinkle the remaining 1 cup of mozzarella cheese over the bundles. Place the lid back on for 2-3 minutes (power off) to allow the residual heat to melt the cheese.
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14
Carefully lift the bundles out using a wide spatula to maintain their shape. Garnish with fresh basil before serving.
💡 Chef's Tips
To prevent the 'Burn' notice, always ensure the thin liquid (water/broth) is mixed into the sauce and don't skip the layer of sauce at the bottom. If you prefer a crispy cheese top, transfer the cooked bundles to an oven-safe dish and broil for 2-3 minutes after pressure cooking. Use a 'sling' made of folded aluminum foil if you want to lift all bundles out at once without breaking them. For a vegetarian version, replace the Italian sausage with sautéed mushrooms or finely chopped zucchini. Don't overfill the noodles; leaving a half-inch margin at the very end of the noodle helps the bundle stay sealed.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad topped with plenty of shaved pecorino. A side of warm, buttery garlic bread is essential for mopping up the extra sauce. Pair with a medium-bodied Italian red wine like Chianti or Montepulciano d'Abruzzo. For a lighter side, try roasted broccolini with lemon zest and red pepper flakes. Finish the meal with a light lemon sorbet to cleanse the palate after the rich cheeses.