This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.
- No boil Lasagna Noodles
- 1.5 lbs ground beef
- 1 Jar Your Favorite Pasta Sauce
- 1 Pint Ricotta Cheese
- Mozzarella Cheese
- Salt and Pepper
- Chopped onions
- Minced Garlic
Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.
Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.
Break up lasagna noodles and arrange them in the pan.
Layer beef, sauce, ricotta and mozzarella.
Keep going…I did three layers.
Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.
A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.
Pour 1-1/2 Cup water in pot and place pan down inside.
Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.
I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.
Cut into pie shapes and serve.