Instant Pot Lasagna

Instant Pot Lasagna

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Instant Pot Lasagna

A traditional lasagna recipe is scaled down to fit perfectly in an Instant Pot and makes a hearty, wholesome family meal.
 Yields: 6 servings

Ingredients

  • 6-8 no boil lasagna noodles
  • 1/2 pound ground beef
  • 4 teaspoons Italian Seasoning divided
  • 2 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 onion chopped
  • 16 ounces ricotta cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/3 cup Parmesan Cheese freshly grated
  • 3 cups Marinara Sauce (low sugar)
  • 8 ounces Mozzarella Cheese shredded
  • 1 bag baby spinach

Brown the Meat

  1. Turn the Instant Pot to Saute and let heat until hot. Add 2 Tbls oil to the bottom of the Instant Pot and spread around the bottom.

  2. Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites.

  3. Add in kosher salt, 2 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes or until meat is no longer pink.

  4. Once meat is browned, remove from pressure cooker using a slotted spoon.

  5. Pour in 1 1/2 cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.

  6. Turn Instant Pot off.

  7. Add in trivet to the Instant Pot right over the water.

Ricotta Filling

  1. Mix together the ricotta cheese with an egg, 2 teaspoon Italian Seasoning, 1 teaspoon garlic powder and grated Parmesan cheese.

Layer the Lasagna

  1. In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe cake pan, (be sure the pan fits in your Instant Pot) layer the ingredients for the lasagna.
  2. Start with a thin layer of marinara sauce.
  3. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
  4. Top with half the ricotta cheese mixture.
  5. Sprinkle with half the meat and onion mixture.
  6. Top meat with an even layer of baby spinach
  7. Cover spinach with marinara sauce.
  8. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce.
  9. Top with remaining ricotta cheese mixture.
  10. Sprinkle with remaining meat mixture.
  11. Top meat with an even layer of baby spinach
  12. Top with another layer of marinara sauce.
  13. Add final layer of lasagna noodles, breaking to fit again.
  14. Top with generous layer or tomato sauce.
  15. Spread remaining baby spinach evenly over tomato sauce.
  16. Sprinkle generously with shredded Mozzarella Cheese.

Bake the Lasagna in Pressure Cooker

  1. Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
  2. Place lasagna on trivet inside pressure cooker.
  3. Place lid on lasagna and turn vent knob to “seal.”
  4. Set to high pressure for 22 minutes.
  5. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
  6. If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet.
  7. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
  8. Let lasagna sit for 10 minutes before serving.

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