Instant Pot® Lasagna

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We all have our favorite version of Lasagna.  Well this one may have just become my favorite version of making my lasagna.  I have been trying to come up with new recipes for my Instant Pot®.  So today I decided to combine the two and make a quick Instant Pot Lasagna.

You can change it up however you want.  Using your favorite marinara sauce, add veggies like zucchini or even change up the cheese.  I kept this one pretty traditional except I did use oven ready lasagna pasta.  I was concerned that if I used regular lasagna pasta after boiling it, then they may be mushy and over cooked in the pressure cooker.  If you decide to use them though, I’d under boil them a bit so they are al dente.  That way the can finish cooking in the pressure cooker.

I also did put the lasagna under the broiler for about 4 minutes to brown the top.  I like my cheese nice and toasty but this is just my preference.

So lets get started…..

*I have an 8 qt Instant Pot® and used a Fat Daddios 8 Inch Cheesecake pan. .  I placed links to both at end of recipe if you would like to find them.

Ingredients:

• No boil lasagna pasta
• 1 1/2 lb. ground chuck (you can use Italian sausage or ground pork if you like)
• 2 tablespoons olive oil
• 1/2 teaspoon fennel seeds
• 2 cloves garlic minced
• 1 1/2 tablespoons dried basil (divided)
• 1 1/2 tablespoons dried oregano (divided)
• 1/2 onion diced
• 1 green or red pepper diced (optional)
• 2 cups marinara sauce
• 1 large egg
• 1 1/2 cups Ricotta Cheese
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions:

1.  Turn the Instant Pot® on saute and add the olive oil til hot.
2. Add the fennel seeds and cook for a minute or two to bring out the natural flavors/oils
3. Add the ground meat and cook through.  Half way through cooking I add the garlic, 1 tablespoon each of the basil and oregano, onion,  and green/red pepper.
4. While ground meat is cooking put the Ricotta, egg, salt, garlic and onion powders along with the ground black pepper in a bowl and mix together thoroughly.
5. Remove the cooked meat mixture from the cooker and wash out the internal vessel.  Add 1 cup of water and trivet and put back into the cooker.
6. Put a small amount of marinara sauce in the bottom of the pan. (keeps pasta from sticking)
7. Add the pasta sheets.  Break into pieces to cover the entire pan.  (Don’t worry how it looks…it all cooks together and turns out perfect)
8. Add half the remaining marinara and spread to cover pasta sheets.
9. Add 1/3 of the mozzarella cheese
10. Add half the meat mixture and spread evenly.
11. Add half of the Ricotta mixture and spread evenly.
12. Repeat steps 7-11
13. Place a final layer of pasta sheets. Cover with remaining mozzarella cheese.
14. Sprinkle the Parmesan cheese.  (I like the salty taste it adds)
15. Sprinkle some dried basil if you like.
16. Cover with aluminum foil and place on the trivet inside the cooker.
17. Secure the lid and set the cooker to “pressure cook – high” for 22 minutes.
18. Let the pressure release naturally.
19. You can now let the lasagna cool for 10 minutes, or put under broiler as I did for about 4 minutes or until browned.  Do NOT leave the lasagna unattended while in broiler.  It can burn quickly.  Keep an eye on it.
20. Once it sets after broiling, cut, serve and Enjoy.