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1
Add the salt and lasagna strips to the cooker, mixing them into the hot sauce.
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2
Pour in just enough water to cover the pasta (if using an electric cooker, add an extra 1/2 cup water).
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3
Smooth down the top pieces of pasta so they are submerged as you do this.
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4
Close and lock the lid of the pressure cooker.
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5
Cook at low pressure (see Notes) for 4 minutes/all cooker types or for half the cooking time indicated on the pasta package.
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6
When the time is up, open the pressure cooker with the Normal Release method (see Notes).
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7
Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.
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8
Pressure Cook Pasta to al Dente
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9
To achieve al dente results for pressure cooked pasta, it is important to cook at low pressure and use only half the recommended cooking time for each shape.
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10
For example, if the pasta package says the shape needs 9 to 10 minutes of conventional boiling, it should be pressure cooked for 5 minutes at low pressure; 12 to 13 minutes would be 6 minutes at low pressure, and so on.
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11
The cooking time is the same for all types of pressure cookers.
