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Honeycomb Lasagna (Pressure Cooker)

This honeycomb lasagna recipe is made in the pressure cooker. We use homemade bolognese sauce as the base and topping along with plenty of mozzarella cheeses and ricotta cheese!

Honeycomb Lasagna

Easy honeycomb pasta made in the pressure cooker! No boil pasta recipe!
2 from 1 vote
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Course: dinner, Main Course
Cuisine: American, Italian
Keyword: baked pasta, crockpot, crockpot pressure cooker, easy lasagna recipe, honeycomb, honeycomb pasta, lasagna, pressure cooker, pressure cooker lasagna
Calories:

Ingredients

  • 1 1/2 lbs uncooked rigatoni
  • 8 oz string cheese cut into small enough pieces to fit into the tubes of rigatoni
  • 4 cups homemade bolognese sauce
  • 3 cups chicken stock or choice of broth
  • 8 oz mozzarella cheese shredded
  • 1 cup ricotta cheese

Instructions

  • In the bowl of your pressure cooker and half of the bolognese sauce.
  • Take the string cheese and fill into each rigatoni noodle.
  • Arrange over the pasta sauce, making sure to hug them together.
  • Top with remaining bolognese, ricotta cheese, and mozzarella cheese.
  • Pour the chicken broth.
  • Place the lid on lock, set the valve to the sealing position.
  • Press the "Pasta" setting.
  • When the timer goes off, do an immediate pressure release and stir well. Garnish with parsley.

Video

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15 Comments

  1. I have a Cuisinart pressure cooker with low, high, browning, saute, simmer, and keep warm. Is the equivalent to the “pasta” setting like 5 min on high?

  2. The recipe above is missing a step or two. If it wasn’t for the video I wouldn’t know what to do with the ricotta cheese.

  3. I’m using a crockpot, not a pressure cooker. How long in the crockpot on low or high setting? Thanks!!

    1. We’ve never tried it in a slow cooker but you try setting it on high for 2 hours and check on it after 1.5 hours. Be sure to let us know how it turns out!