Lasagne is one of those comfort foods that feels like a big hug on a plate — rich layers of pasta, hearty meat sauce, and gooey melted cheese. This version makes things even simpler: the Instant Pot takes care of the slow-simmered meat base, cutting down hours of cooking into a fraction of the time without losing any of that deep, savoury flavour. Perfect for busy days when you still want a homemade classic!
Here’s how I do it!
Ingredients (serves 3–4)
Meat Base (with the Instant Pot):
600g minced beef
1 carrot, diced
1/2 onion, diced
4 cloves garlic, minced
1–2 tbsp olive oil
1/2 tbsp salt
1 can peeled tomatoes
1 tbsp tomato paste
Splash of red wine (optional)
2 tbsp dried oregano
For Assembly:
Mozzarella cheese, shredded
Method
A. Prepare the Meat Base
1. Prep the Vegetables & Aromatics
• Dice the carrot and onion, mince the garlic.
2. Sauté the Base Flavours
• Set Instant Pot to Sauté.
• Add olive oil, then garlic, onion, and carrot.
• Cook until fragrant.
3. Cook the Beef
• Add minced beef and stir until browned.
4. Add Tomatoes & Seasoning
• Stir in peeled tomatoes, tomato paste, dried oregano and red wine (if using).
5. Pressure Cook
• Cancel Sauté mode. Close the lid.
• Set to Pressure Cook (High) for 30 minutes.
6. Release Pressure
• Allow 15 minutes natural release, then vent remaining steam.
7. Reduction
• Switch back to Sauté.
•Simmer until sauce thickens to desired consistency.
B. Assemble the Lasagne
1. Preheat the Oven
• Preheat to 200ºC.
2. First Layer
• In a baking dish, spread a thin layer of the meat base.
3. Add Cheese & Pasta
• Sprinkle mozzarella cheese, then place lasagne sheets on top.
4. Repeat Layers
• Continue layering: meat base → cheese → lasagne sheets.
5. Final Layer
• Finish with a top layer of meat base and cheese.
C. Bake the Lasagne
• Place dish on the lower rack of the oven.
• Bake for 20 minutes, until cheese is golden brown.
• Cover with foil and rest for 5 minutes before cutting and serving.
A Singaporean Mum 
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