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
- On saute setting, brown the ground beef with the garlic and onion.
- 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.
- (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.
- Top the remaining meat sauce with half the mozzarella cheese.
- Spread half the ricotta cheese mix on top of the mozzarella layer.
- Top with the remaining meat sauce.
- Add a layer of mozzarella cheese on top (reserve a few pieces for the final layer).
- Spread the remaining ricotta cheese mixture over the mozzarella.
- Top with the remaining mozzarella pieces (these can be reserved to top after if desired).
- 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.
- Cover, and cook at high pressure for 8-10 minutes.
- 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.
- Spoon lasagna into bowls to serve.