Instant pot lasagna by Karen Townley Alonso

Instant pot lasagna by Karen Townley Alonso

Ingredients

    Meat

    • 1/2 lb Ground beef, Lean
    • 1/2 lb Italian sausage, Ground
    • 1 Meat mixture

    Produce

    • 1 3/4 tsp Onion powder
    • 1/2 tsp Oregano
    • 1/4 cup Parsley, Fresh
    • 2 tsp Powdered garlic
    • 1/2 cup Spinach, Leaves

    Refrigerated

    • 1 Egg

    Condiments

    • 1 24oz jar Pasta sauce

    Pasta & Grains

    • 5 No boil lasagna noodles

    Baking & Spices

    • 1 3/4 tsp Italian seasoning
    • 3/4 tsp Pepper
    • 1/2 tsp Salt, Coarse
    • 1/2 tsp Salt

    Dairy

    • 1 Cheese mixture
    • 1 cup Mozzarella
    • 1 cup Parmesan, grated
    • 1 cup Ricotta cheese

    Other

    • Remaining Layers

Recipe Instructions

  • Instructions Cook Meat Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it. Mix the Cheese Mixture In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside. Make the Lasagna In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan. Spread 1/3 of the pasta sauce over the noodles, covering them all. Spread 1/2 of the meat mixture over the sauce evenly. Spread 1/2 of the cheese mixture evenly over the meat. Sprinkle the spinach (if using) over the cheese mixture evenly. Add another layer of noodles, press down on them a little. Add another layer of 1/3 of the sauce. Add the second half of the meat. Add the second half of the cheese mixture. Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan. Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in. Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot. Close the lid and lock in place. Turn the steam release knob to the Sealing position. Press the Pressure Cook or Manual button (or dial) and choose 22 minutes. It will take about 5 minutes or so for the pot to come to pressure. When the cook cycle has ended, let the pot sit undisturbed for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam. When the pin in the lid drops down, open the lid. Use silicone mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack. Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven. Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different! Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit. Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate. If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot. Then slide another plate under the lasagna. You might need to use a spatula to help slide it over. Serve with salad and some crusty bread! Recipe Notes This recipe works best in a 7"x3" springform or push pan. It will not fit in a 2"

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Instant pot lasagna by Karen Townley Alonso | Beck Wallace | Copy Me That
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