- 6qt Instant Pot
- ½ cup onion finely diced
- ½ pound ground beef or sausage
- 2 cloves garlic minced
- 1 teaspoon Italian Seasoning
- 3 cups marinara sauce or pasta sauce
- 1 cup ricotta cheese or cottage cheese
- 1 egg
- ⅔ cup mozzarella cheese
- 5 ounces frozen chopped spinach drained and squeezed dry
- 8-9 lasagna noodles uncooked
- 1 cup mozzarella cheese
Place lasagna noodles in a bowl or pan and cover with very hot water while you prepare the meat sauce, about 15-20 minutes. Grease an 8″ x 3″ deep springform pan*.
Brown meat, onion, garlic and Italian seasoning in a frying pan until no pink remains. Drain fat. While meat is cooking combine cheese layer ingredients in a bowl.
Place 1/2 cup of the sauce in the bottom of the springform pan. Add remaining pasta sauce to the meat and stir.
Top sauce in the springform with lasagna noodles to cover the bottom. Top with 1/2 of the ricotta mixture and 1/3 of the meat sauce.
Repeat layers with lasagna noodles, remaining cheese mixture and 1/3 of the meat sauce. Add one more layer of lasagna noodles and top with remaining meat sauce. The springform pan will be very full!
Gently cover the pan with foil.
Add the trivet to the bottom of a 6qt instant pot and fold it closed (the springform may not fit if the sides of the trivet are up). Add 1 1/2 cups water to the bottom of the Instant Pot.
Fold a long piece of foil (about 24″). Place the prepared pan on the foil, this will be used to lower the spring form pan into the instant pot and to lift it out once the lasagna is finished.
Turn the instant pot on to manual, high pressure. Cook 25 minutes. Naturally release 15 minutes.
Release remaining pressure, carefully remove the springform pan. Top with remaining 1 cup of cheese. The cheese will melt from the heat of the lasagna but if desired, place under the broiler for 2-3 minutes.
Let the lasagna rest at least 10-15 minutes before cutting. Run a knife along the edge of the pan to release the lasagna and open the pan. Slice and enjoy.
Saturated Fat: 9g
Vitamin A: 3766IU
Vitamin C: 11mg