Lasagna

Easy Instant Pot Lasagna

 

Lasagna

Easy Instant Pot Lasagna
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 24 mins
Natural Pressure Release 15 mins
Total Time 59 mins
Course Entree
Cuisine American
Servings 4 People
Calories 594 kcal

Equipment

  • Instant Pot (6 or 8 Quart)
  • Mixing Bowl
  • Mixing Spoon
  • Measuring Cup
  • Springform pan (7 inches)

Ingredients
  

  • 1/2 lb Ground Beef
  • 1 medium White Onion Diced
  • 4 Cloves Garlic Minced
  • 1 tsp Kosher salt
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups Marinara Sauce
  • 1 cup Ricotta cheese
  • 1 1/2 cups mozzarella cheese
  • 3/4 cups parmesan cheese grated
  • 1 cup fresh parsley minced
  • 1 egg (Large)
  • 1 tsp Olive Oil
  • 10-12 Lasagna Noodles uncooked
  • 1 cup water

Instructions
 

  • Set the Instant Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the instant pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert. NOTE: You can do this step in a frying pan on the stove instead - I find using the instant pot on Sauté is uncomfortable due to the depth of the insert.
  • In a medium bowl, combine the ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, the parsley and egg. Mix well
  • Add the olive oil to a 7 inch springform pan and brush in an even layer over the bottom. Make sure bottom is covered well to prevent sticking.
  • Arrange a layer of lasagna noodles on the bottom of the springform pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another later of noodles, sauce and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with tin foil
  • Return the insert to the instant pot and pour in 1 cup of water. Place pan with the lasagna on the steamer rack trivet and carefully lower into the instant pot. Cover with the lid and twist to lock. Turn the steam valve to sealing. Set to high pressure and cook for 24 minutes. (It will take 5-10 minutes to head and pressurize)
  • Once the cook time is finished, natural pressure release for 15 minutes (The instant pot will time and count up to 15). Then turn the quick release steam valve to venting and when the float valve has fully dropped, open the lid and carefully life out the lasagna.
  • Remove the foil and sprinkle top of the lasagna with remaining 1/2 cup of mozzarella and 1/2 cup of Parmesan.
  • Turn the broiler of your oven to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  • Remove from oven and let the lasagna rest for 10 minutes. Place on a serving plate and carefully release the springform.
  • Slice and serve

Notes

Note: Using the Sauté setting on the instant pot can be awkward due to the depth of the machine. Feel free to cook the meat in a frying pan on your stove top. Its easier and only one additional pot to clean up. 
Drink Selection: I find a nice medium bodied red to accompany this meal perfectly. Try a Cabernet Merlot blended wine. 
 
 
Keyword Entrée, Instant Pot, lasagna