Insta Pot Lasagna
Source of Recipe
Adapted from my own recipe
Recipe Introduction
Just as good as baked in oven. Half the work and time!
List of Ingredients
1 Box No Boil Lasagna Noodles
1 lb. cooked ground beef
Fresh spinach leaves (optional)
Pasta Sauce (I use my home made marinara sauce)
Garlic Powder & italian seasoning to taste
Shredded Mozzarella
Grated Pecorino Romano
Ricotta cheese 15 0z
2 eggs
I use a 7x3 inch push bottom pan (you may use a springform pan)
Recipe
Add the ground beef and seasonings to taste to your instant pot and cook till done. Removed cooked beef and set aside. Wash out your instant pot .
Filling: in separate bowl mix your ricotta cheese, 2 eggs, 1/4 cup pecorino romano cheese and 1/2 cup shredded Mozzarella and mix well and set aside
Next break up no boil lasagna noodles to cover the bottom of your Baking Pan. Cover with enough sauce to cover your noodles. Next add cooked beef on top of sauce , then cover with a layer of your cheese mixture. If using fresh spinach top with spinach leaves. Start next layer again with noodles, followed by meat, cheese mixture and spinach. Continue to layer one or 2 more layers depending on the depth of your baking pan. Your last layer should be just noodles, sauce and top with shredded mozzarella enough to cover the entire top. Spray a piece of foil with Pam and cover the top of your lasagna baking pan. Place Trivet inside your instant pot, add 1 1/2 cups water. I place my baking pan onto a lifting sling with handles and place on top of the trivet. Cover & seal your instant pot. Cook on manual or high pressure and set timer to 22 minutes. When timer goes off let sit till pin drops before moving cover. Remove from instant pot and let sit for 5 or 10 minutes before removing the push bottom or springform pan, this will help it keep its shape. I loosed the sides with a spatula before removing the outer pan. Serve with a garden salad and garlic knots or crusty bread. Enjoy!
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