This is by far one of my favorite pot-in-pot dishes in the Instant Pot (get yours here: https://amzn.to/2QlkaDf). I am continually amazed by the versatility of this cooking appliance!
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This amazing lasagna couldn’t be more delightful. The noodles are cooked perfectly, the sauce and cheese are wonderfully in balance, and it’s the perfect size for dinner without having to rearrange the whole fridge to accommodate leftovers. Plus, using a springform pan gives you an absolutely beautiful end product!
Need ideas to amp up the nutrition? Try adding 1/2 cup finely chopped spinach to the cheese mixture or grate 1 small zucchini into the pasta sauce. Or both!
Pro Tips: Be sure to spread each layer all the way to the sides of the pan for best layered look at the end, and be sure to let the lasagna set up before unmolding for the prettiest end results and much easier cutting.
This amazing lasagna couldn’t be more delightful.
Ingredients:
Meat Mixture:
- 1 lb lean ground beef, preferably 93% lean
- 1/2 tbsp kosher salt
- 1/2 tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
- 1 cup ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 1/2 tsp each garlic powder, onion powder, Italian seasoning
- 1/2 tsp each salt and pepper
- 1/4 cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
- 1 24 oz jar pasta sauce
- 5-6 no-boil lasagna noodles
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
For Pot:
- 1 1/2 cups water
Ingredients:
Meat Mixture:
- 1 lb lean ground beef, preferably 93% lean
- 1/2 tbsp kosher salt
- 1/2 tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
- 1 cup ricotta cheese (or cottage cheese)
- 1 egg, beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 1/2 tsp each garlic powder, onion powder, Italian seasoning
- 1/2 tsp each salt and pepper
- 1/4 cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
- 1 24 oz jar pasta sauce
- 5-6 no-boil lasagna noodles
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
For Pot:
- 1 1/2 cups water
Instructions:
- Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
- In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
- Coat a 1.5 qt casserole or 7” x 3” pan with non-stick spray (this pan gives the prettiest results: https://amzn.to/2CHSu8K)
- Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
- Pour 1/3 of the pasta sauce evenly over the noodles, spreading all the way to the sides.
- Spread 1/2 of the meat mixture over the sauce, then 1/2 of the cheese mixture, spreading all the way to the sides.
- Repeat steps 4, 5 and 6.
- Pour the remaining 1/3 of the pasta sauce evenly over the noodles, then top with 1/2 cup each mozzarella and parmesan cheeses.
- Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
- Rinse the pot, add 1 1/2 cups of water and put in the steam rack. Place the casserole or pan on the trivet.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
- Set pan under the broiler until cheese begins to brown, about 5 minutes.
- Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
- Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
