IP Lasagna

Instant Pot Lasagna - nom nom nom!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1/4 piece

Ingredients

• 1 lb ground beef
• 8 oz ricotta cheese
• 1 cup mozzarella cheese - divided in half
• 1 cup Parmesan cheese - divided in half - (or an Italian cheese blend - I use BelGioso Asiago, Fontonia, Parmesan, Provolone four cheese blend from Wegman's )
• 1 egg
• Italian spices (I use oregano and Melting Pot's garlic and wine seasoning)
• Salt and Pepper to taste
• No-boil lasagna noodles
• 1 jar pasta sauce

Instructions

1. Brown 1lb ground beef.
2. Mix ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, and spices.
3. Line bottom of 7" springform pan with no-boil lasagna noodles. Break into pieces to fit the pan.
4. Add layer of tomato sauce - enough to cover the noodles.
5. Add layer of half of ground beef.
6. Add layer of half of cheese mixture.
7. Repeat with another layer of noodles, tomato sauce, ground beef, and cheese.
8. Top with layer of noodles, and additional tomato sauce.
9. Add remaining mozzarella and Parmesan cheeses.
10. Place trivet in Instant Pot insert, and add 1.5 cups water.
11. Loosely cover pan of lasagna with foil to keep out water.
12. Place lasagna pan on top of trivet in insert.
13. Lock lid on pot, and set valve to sealing.
14. Press manual, 20 minutes (be sure pot is on high pressure).
15. After cook finishes, allow to naturally release (NR) pressure - approximately 10 minutes.
16. Remove lasagna after pressure releases. Broil on high for a few minutes to brown cheese.
17. Enjoy!

Notes

Total time for recipe: Up to pressure - 5 minutes, cook time - 20 minutes, natural release - 11 minutes = 36 minutes.

You could also substitute cottage cheese for the ricotta.

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