Lasagne al Forno - quick & delicious from the pressure cooker

A different take on an Italian classic: this lasagne al forno is prepared with a deliciously aromatic minced meat sauce from the pressure cooker - this saves time but delivers full flavor power. Together with a creamy béchamel and plenty of mozzarella, it's a real feel-good hit. Ideal for Sundays, family meals or when you just want it to taste really good!

Preparation

Ingredients - for 4-6 portions

For the Bolognese:

70 ml olive oil
70 g butter
2 stalks of celery
2 carrots
1 large onion
3-4 garlic cloves
2 bay leaves
400 g minced meat (e.g. beef or mixed)
120 g guanciale or bacon
100 ml red wine
2 tbsp tomato puree
200 ml strained tomatoes
200 ml beef stock

For the béchamel:

150 g butter
150 g flour
1.5 liters of milk
70 g freshly grated Parmesan cheese
Salt, pepper, nutmeg

For the lasagna:

Lasagne sheets
Bolognese sauce
Béchamel sauce
200 g mozzarella

Preparation - step by step

1. bolognese in a pressure cooker

- Finely dice the celery, carrots and onions and sauté in butter and oil.

- Omit the guanciale, add the minced meat and fry until crumbly.

- Stir in the tomato purée and deglaze with red wine.

- Add the tomato puree, stock and bay leaves.

- Cook in a pressure cooker for approx. 1 hour (alternatively braise in the oven for 3 hours).

2. prepare the béchamel sauce

- Melt the butter, stir in the flour and sauté briefly.

- Gradually stir in the milk, stirring well.

- Season with salt, pepper and nutmeg, stir in the Parmesan.

3. layer & bake the lasagne

- Layer in a baking dish: Bolognese → lasagne sheets → béchamel → repeat.

- Finish with mozzarella.

- Bake in a preheated oven at 170 °C for approx. 40 minutes until golden brown.

Tip from the househusband

✅ Leftovers can be frozen wonderfully or enjoyed the next day - tastes almost even better!

✅ For a vegetarian version, simply use lentils instead of mince.

Instead of guanciale, streaky bacon also works well.

Why you'll love this recipe

Lasagne with bolognese and béchamel - just like in Italy
Minced meat sauce in a pressure cooker - quick but intense in flavor
Perfect béchamel - creamy, uncomplicated and sure to succeed
Simply layered & baked until golden brown
Ideal for large portions & meal prep

Conclusion

This lasagne is an absolute classic in the express version - without compromising on taste. The combination of hearty Bolognese, creamy béchamel and melted cheese is unbeatable. And thanks to the pressure cooker, you'll be done faster than you thought.

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