Instant Pot Lasagna

Soak the lasagna noodles in really hot water for 10 minutes to make them a little softer. If you are using oven ready lasagna noodles you can skip this step.
Mix the ricotta, spices and egg in a bowl.
Wrap the entire spring form pan in tin foil, leaving the top open of course. This is because it will most likely leak.
Once the 10 minutes have passed coat the spring form pan with some vegetable oil. Dad uses a little sprayer. You can also use a paper towel or even use pam.
Start by adding a small layer of meat sauce to the bottom of the springform pan.
Next break the lasagna noodles so you can layer them at the bottom of the pan.
Place a large spoon full of the ricotta mixture on top of the noodles.
Add a large spoon full of the meat sauce on top of the ricotta.
Lastly, sprinkle some of the shredded mozzarella on top.
Repeat this process until the entire springform pan is full.
Take the remaining mozzarella cheese and cover the top.
Plug the instant pot in and open the lid. Make sure you have your sealing ring seated. Pour in one cup of water (make sure the inner pot is inside first).
Place the lasagna and pan on top of the trivet and then place the lasagna and trivet inside the instant pot.
Close the lid, make sure the toggle is set to sealing.
Cook on manual for 24 minutes.
When the unit beeps preheat your oven to broil.
Let it sit and do a natural release for 12 minutes.
Open the lid, remove the lasagna and place it in the oven for 10 minutes or until the top is bubbly and browned.
Release the springform pan and slide the lasagna off the base of the pan onto a plate and slice and serve with extra meat sauce and grated cheese.

Equipment

Ingredients

Instructions

Video

Nutrition