You catch the smell through the steam vent and suddenly you are starving. That garlicky pasta sauce sizzling mixed with those fresh veggies makes your mouth water real quick. You remember that this dinner's gonna be something good, something warm and filling, just what you need.
You notice how fast the pressure cooker does its thing. While you're thinking about what to do next, the sauce is bubbling, the ravioli getting all tender, and that cheese? Ooey gooey just like it should be. It makes the whole kitchen feel inviting and cozy.
You recall how layering each part was kinda like building a little edible tower. Each scoop of sauce, each sprinkle of ricotta, and that last sprinkle of mozzarella on top. You’re excited, not just for how it looks but for how it’s gonna taste–that tender pull of pasta and flavor that sticks with you.
What Makes Pressure Cooking Win Every Round
- You cut down cooking time huge compared to traditional baked lasagna. That’s real handy when you’re hungry ASAP.
- The pressure keeps the broth depth rich and intense, so every bite bursts with flavor instead of feeling watered down.
- It helps your veggies get tender without turning mushy, perfect for that fresh summer squash and mushrooms.
- You get that melt-in-your-mouth cheese stretch faster thanks to the sealed heat environment inside the cooker.
- Cleanup is a breeze because you do so much layering right in one cooker instead of juggling pans.
For more ideas on speeding up your meal prep, check our Bacon And Egg Empanadas and Bacon And Egg Foo Young, which also use pressure cooking to cut down times.
Your Simple Ingredient Checklist
- 2 jars (24 oz each) RAGÚ Simply Roasted Garlic Pasta Sauce or any RAGÚ Red Pasta Sauce you like
- 2 cups ricotta cheese
- 1 large egg to help the ricotta mixture hold together
- ¼ cup Parmesan cheese, grated for that sharp bite
- 2 teaspoons salt, divided for seasoning both sauce and cheese layers
- 2 teaspoons pepper, divided—you gotta have that peppery kick
- 1 tablespoon olive oil to sauté veggies
- 1 small yellow onion diced nice and fine
- 2 cloves garlic, minced for rich flavor
- 1 small yellow summer squash diced bite-size
- ½ cup baby Bella mushrooms sliced thinly
- 4 oz fresh baby spinach for a leafy layer
- 1 (40 oz) package frozen cheese ravioli or your preferred frozen ravioli
- 2 cups shredded mozzarella cheese for that gooey topping
- Fresh parsley minced, just a sprinkle on top for color and fresh zing
How It All Comes Together Step by Step
First, preheat your oven to 375°F (190°C) if you want that little oven finish, though you can keep it mostly in the pressure cooker if you like.
Heat olive oil in a big skillet over medium heat. Toss in your diced onion and let it cook till it’s soft and translucent, about 5 minutes. You’re gonna notice it making the kitchen smell amazing already.
Add minced garlic and diced summer squash to the skillet. Stir it around for 3-4 minutes until the squash feels tender but still has some bite. Toss in sliced mushrooms and fresh spinach last. Cook until the spinach wilts, then remove the skillet from heat.
In a medium bowl, mix ricotta cheese with the egg, Parmesan cheese, 1 teaspoon salt, and 1 teaspoon pepper. Stir it all up till the mixture’s thick and creamy.
Grab your 9x13 inch baking dish or do this right in your pressure cooker if it’s ovenproof. Spread a thin layer of pasta sauce on the bottom to keep ravioli from sticking.
Layer frozen ravioli over the sauce in one even sheet. Spread half of the ricotta mixture across the ravioli evenly. Next, add half of the cooked vegetable mix on top of the ricotta. Pour a third of your leftover pasta sauce over the veggies to keep things juicy.
Repeat this layering again ravioli, then the rest of ricotta mixture, followed by the remaining vegetables, then more sauce. For the final topping, place another layer of ravioli and pour all the remaining pasta sauce over it. Cover with foil and bake for about 25 minutes. Pull off the foil and bake 10 minutes more till it’s bubbling hot and smells unreal good. Let it rest for 5 minutes so it firms up before serving.
Valve Hacks You Need to Know
The float valve is your best buddy for knowing when pressure’s reached. When it pops up steady, you’re locked in and cooking right.
Remember to use natural release for this lasagna. It helps the layers set and keeps the ravioli from turning into mush. Stop rushing and let the pressure ease out slowly.
A clean sealing ring makes sure no steam escapes where it shouldn’t. If your ring’s older, it might mess with pressure cooking times, so check and swap when needed.
That First Bite Moment
When you finally take that first forkful, you notice the pasta’s tender pull without being gummy. The ravioli pockets explode with cheesy goodness, mingling perfectly with the rich sauce.
The veggies add a fresh pop in every bite, that summer squash and mushrooms giving you a little texture play, plus the spinach’s earthy softness joining the party.
And then there’s the cheese top, that gooey mozzarella melted just right making the whole dish melt in your mouth and pull apart in the best way. It’s the kind of dinner that hugs you back.
Keeping Leftovers Fresh and Ready
You can stash leftovers in an airtight container in the fridge up to 4 days. Just reheat in the microwave or oven with a little sprinkle of water and cover to keep it moist.
For longer storage, freeze individual servings wrapped tight in plastic wrap then foil. Freeze up to 3 months and thaw overnight in the fridge before reheating.
If you wanna reheat in the pressure cooker, add a bit of broth or water, use natural release, and heat on low pressure just until warmed through.
Leftover lasagna also reheats well in a toaster oven or regular oven wrapped loosely with foil to keep that cheesy top from drying out.
Your Most Asked Questions Answered
- Q: Can I use refrigerated fresh ravioli instead of frozen?
A: Yep, fresh ravioli works too but reduce pressure cooking time slightly so it doesn’t get mushy. - Q: What’s the best way to prevent ravioli from sticking together?
A: Spread a thin layer of sauce under and between ravioli layers so they don’t stick. Also, don’t overcrowd the layers. - Q: Do I gotta use natural release every time?
A: For this recipe, yeah. The natural release keeps everything from bursting or turning into mush. It’s worth the wait. - Q: Can I swap out the veggies?
A: Totally. You can use bell peppers, zucchini, or kale instead. Just adjust cooking time a bit for firmer or softer veggies. - Q: Is it okay to prepare this in one pot pressure cooker without transferring to oven?
A: Yep, you can, but the oven finish with foil uncovered gives that nice bubbly cheese top you’ll probably wanna enjoy. - Q: How do I clean my pressure cooker sealing ring if sauce splatters?
A: Just take it out and wash gently with warm soapy water, then let air dry before reinstalling. Keep it clean to avoid pressure issues.
For more tasty recipes that are easy and satisfying, see also our Deviled Eggs With Bacon and Bacon And Egg Foo Young.
