Categories: Instant Pot

Ingredients

• 1 pound ground beef
• 2 cloves garlic minced
• 1 small onion
• 1 1/2 cups ricotta cheese
• 1/2 cup Parmesan cheese
• 1 large egg
• 1 jar marinara sauce 25 ounces
• 8 ounces mozzarella sliced

Directions

1. On saute setting, brown the ground beef with the garlic and onion.
2. While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl. NOTE: be sure to turn off the sauté setting when meat is done, especially if you are cooking the lasagna in the Instant Pot pot and not a pot in the pot. This should prevent burning on the bottom.
3. (Note: to prevent burning at the bottom of the pot, you may want to use a rack and cook the lasagna in a covered pot within the Instant Pot) Add the marinara sauce to the browned meat and reserve half of the meat sauce.
4. Top the remaining meat sauce with half the mozzarella cheese.
5. Spread half the ricotta cheese mix on top of the mozzarella layer.
6. Top with the remaining meat sauce.
7. Add a layer of mozzarella cheese on top (reserve a few pieces for the final layer).
8. Spread the remaining ricotta cheese mixture over the mozzarella.
9. Top with the remaining mozzarella pieces (these can be reserved to top after if desired).
10. At this point, you may want to cover the lasagna with a loose aluminum foil to prevent condensation dripping on the cheese. I didn’t bother to do this. It’s not needed if you want to reserve the top layer of cheese to be added after the pressure cycle is over.
11. Cover, and cook at high pressure for 8-10 minutes.
12. Vent off steam, remove lid and add any reserved cheese on top. I like to sprinkle Parmesan cheese on the very top. Cover and let sit to melt cheese if needed.
13. Spoon lasagna into bowls to serve.

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