Homemade Instant Pot Lasagna

Homemade Instant Pot Lasagna

This easy lasagna is comfort food done easy right in your pressure cooker. Simply layer all ingredients in a pan and cook!

 #Instant #Pot #Lasagna

Ingredients

• for the meat sauce:
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/2 cup chopped yellow onion
• 1/4 cup chopped green bell pepper
• 1/2 lb lean ground beef or turkey
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 2.5 cups crushed tomatoes
• for the cheese layer
• 1 cup ricotta cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 large egg
• 1 cup of baby spinach torn into pieces
• other ingredients:
• 1.5 cups of water
• 7 to 8 no-boil lasagna noodles also known as oven-ready
• 1 cup shredded mozzarella cheese
• chopped parsley

Instructions

to make the sauce:

1. In a skillet, heat up olive oil. Add garlic, onion and green pepper. Saute for 3 to 4 minutes.
2. Add seasoning and stir in. This will activate the dried herbs and make the dish flavorful.
3. Add ground beef and cook, breaking apart with a wooden spoon, until done and no longer pink.
4. Add crushed tomatoes and stir in. Let it come to simmer. Remove from heat and set aside.
5. to make ricotta layer:
6. In a medium bowl, mix ricotta cheese with egg. Stir in both mozzarella and Parmesan. Add spinach and stir in. Set aside.

to assemble:

1. Make sure the stainless steel insert is in your Instant Pot. Place the trivet inside and pour 1.5 cups of water into the pot.
2. In a 7" springform pan, spread a thin layer of meat sauce on the bottom. Take two lasagna noodles, break into large pieces and layer over the sauce.
3. Spread 1/2 of the ricotta mixture over the noodles.
4. Spread 1/3 of the meat sauce over ricotta layer.
5. Add another layer of noodles.
6. Top it with 1/2 of the meat sauce.
7. Place more noodles on top of the sauce.
8. Spread the remaining amount of sauce over the noodles.
9. Top with shredded mozzarella.
10. Cover the pan loosely with aluminum foil.
11. Place the pan on the trivet in the Instant Pot.
12. Close the lid and set valve to sealing position.
13. Make sure the Instant Pot is set to cook at HIGH pressure.
14. Press "manual" or "pressure cook" setting. Set timer to 23 minutes. The IP will beep and start coming to pressure.
15. Once the timer is done, press "cancel/off" and let the pressure release naturally for at least 5 minutes. Then switch the valve to venting.
16. Carefully open the lid away from your face. Remove the foil and remove the springform pan from the Instant Pot.
17. Let the lasagna sit for 5 to 10 minutes on the counter. Run a knife around the edge of the lasagna, then remove the side of the pan.

Original Recipe Article from crunchycreamysweet.com

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