THE BEST INSTANT POT LASAGNA

Instructions

Cheese Layer

1. Mix all ingredients listed in the “Cheese Layer” section of the ingredients list. Stir to combine and set aside.

Meat Layer

1. Brown beef until no longer pink in a pan on the stove.
2. Add onion and minced garlic.
3. Cook until onions are translucent.

Putting it all together

1. Layer ingredients in the following order into a 7 inch springform cake pan:
2. Layer One: Cover the bottom of the assembled springform pan with about 3-4 broken no-boil noodles.
3. Layer Two: Thoroughly cover the noodles with 1 cup of the pasta sauce.
4. Layer Three: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.
5. Layer Four: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.
6. Repeat all 4 steps.
7. Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.
8. Spray a sheet of foil with nonstick spray and cover the pan.

Cooking

1. Add 1 1/2 cup of water to the pot.
2. Place the covered lasagna pan on a trivet with handles then place it in the pot.
3. Lock the lid and seal valve.
4. Press the Manual button twice (to “high”) and set time to 25 minutes.
5. Allow natural release for 10 minutes. Then, perform a quick release.
6. Open the Instant Pot and transfer the lasagna out.
7. Remove foil.
8. Place on baking sheet in oven on broil until cheese begins to brown. Watch it closely so it doesn’t burn.

Removing From Pan

1. Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.
2. Release the lasagna from the sides of the springform pan.
3. Garnish with fresh parsley if desired. Slice and serve.