Lasagna

 From:  https://amindfullmom.com/instant-pot-lasagna/

Servings: 6

Ingredients

• ▢6-8 no-boil or oven ready lasagna noodles
• ▢1/2 pound hamburger (replace with a mix of broccoli, carrots, and zucchini diced small for a vegetarian option *I think adding tomato paste to veggies add flavor)
• ▢2 teaspoons Italian seasoning divided
• ▢1 teaspoon minced garlic
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion chopped
• ▢16 ounces ricotta cheese


• ▢1 egg
• ▢½ teaspoon garlic powder
• ▢⅓ cup Parmesan cheese freshly grated
• ▢3 cups spaghetti sauce (I like the organic sauce from Aldi)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn the Instant Pot to Saute and let heat for a couple of minutes.
• Saute meat until most of the pink is gone.  (If using the vegetarian option: Cook your veggies in a saute pan until they are bright and colorful.  If there is water in the pan after cooking, pour off.  Add the 6 oz can tomato paste.  Mix. )


• Add 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes.  
• Once meat is browned, remove from pressure cooker using a slotted spoon. Turn Instant Pot off.
• Pour in 1 ½ cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
• Add in trivet to the Instant Pot right over the water.
• Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.
• In a 7 by 3-inch springform pan or 7 by 3-inch oven-safe cake pan, layer the ingredients for the lasagna. Start with a thin layer of marinara sauce. Break up oven-ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce and then sprinkle with light layer of mozzarella cheese. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.
• Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.
• Place lid on pressure cooker and be sure your instant pot is sealed.
• Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.
• Let the pressure release for 10 minutes and then do a quick release for any remaining pressure.
• If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
• Let the lasagna sit for 10 minutes before serving. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• 7 inch springform pan

Notes

Condensation: If you are worried about condensation forming on the top of your lasagna, loosely cover with foil and add 5 minutes to cook time. This will prevent any condensation from forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!

To Prepare in Advance: Assemble and refrigerate for up to 24 hours before pressure cooking (I would recommend using a 7-inch cake pan versus a springform pan to prevent leaks.)

Storage: Store leftover lasagna in a sealed container for up to 3 days in the refrigerator.