Lasagna in a Instant Pot
1 cup Ricotta cheese
2 large eggs
1 cup shredded Mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground beef
1 small onion (diced)
1 tablespoon minced garlic
1 24 oz jar pasta sauce
9 lasagna noodles
1/2 cup mozzarella cheese shredded
For Cooking in the Instant Pot
1 1/2 cup water
Mix all ingredients listed in the "Cheese Layer" section of the ingredients list. Stir to combine and set aside.
Brown beef until no longer pink in a pan on the stove.
Add onion and minced garlic.
Cook until onions are translucent.
Putting it all together
Layer ingredients in the following order into a 7 inch spring-form cake pan:
Layer One: Cover the bottom of the assembled spring-form pan with about 3-4 broken no-boil noodles.
Layer Two: Thoroughly cover the noodles with 1 cup of the pasta sauce.
Layer Three: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.
Layer Four: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.
Repeat all 4 steps.
Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.
Spray a sheet of foil with nonstick spray and cover the pan.
Add 1 1/2 cup of water to the pot.
Place the covered lasagna pan on a trivet with handles then place it in the pot.
Lock the lid and seal valve.
Press the Manual button twice and set time to 25 minutes.
Allow natural release for 10 minutes. Then, perform a quick release.
Open Instant Pot and transfer the lasagna out.
Place on baking sheet in oven on broil until cheese begins to brown. Watch it closely so it doesn't burn.
Removing From Pan
Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes.
Release the lasagna from the sides of the spring-form pan.
Garnish with fresh parsley if desired. Slice and serve.