
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
Directions:
Brown the Meat
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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.
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Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites.
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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.
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Once meat is browned, remove from pressure cooker using a slotted spoon.
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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.
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Turn Instant Pot off.
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Add in trivet to the Instant Pot right over the water.
Ricotta Filling
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Mix together the ricotta cheese with an egg, 2 teaspoon Italian Seasoning, 1 teaspoon garlic powder and grated Parmesan cheese.
Layer the Lasagna
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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.
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Start with a thin layer of marinara sauce.
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Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
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Top with half the ricotta cheese mixture.
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Sprinkle with half the meat and onion mixture.
- Top meat with an even layer of baby spinach
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Cover spinach with marinara sauce.
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Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce.
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Top with remaining ricotta cheese mixture.
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Sprinkle with remaining meat mixture.
- Top meat with an even layer of baby spinach
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Top with another layer of marinara sauce.
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Add final layer of lasagna noodles, breaking to fit again.
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Top with generous layer or tomato sauce.
- Spread remaining baby spinach evenly over tomato sauce.
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Sprinkle generously with shredded Mozzarella Cheese.
Bake the Lasagna in Pressure Cooker
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Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
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Place lasagna on trivet inside pressure cooker.
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Place lid on lasagna and turn vent knob to “seal.”
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Set to high pressure for 22 minutes.
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Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
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If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet.
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Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
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Let lasagna sit for 10 minutes before serving.