Instant Pot No Ricotta Cheese Lasagna

The other day my hubby said he was hungry for lasagna!  With temperatures in the mid 80’s today, I sure didn’t want to turn the oven on for an hour to make it.  Besides, I haven’t used the oven in months since getting my Instant Pot.  So, today I decided to give the Instant Pot Lasagna a try.  My family has never liked the taste of ricotta cheese in their lasagna, so I only use mozzarella cheese in mine.

Ingredients:
1 lb of ground beef
1 clove garlic, minced
1 tsp Italian seasoning
salt & pepper
Barilla Oven Ready Lasagna (may only use 1/2 box)
24 oz Spaghetti Sauce (my favorite is Hunts, but you can use your favorite)

NOTE: If you do like ricotta cheese, mix one container of ricotta cheese with one egg and 1/2 cup parmesan cheese and layer this instead of the mozzarella cheese I used.

Turn Instant Pot on to saute, when it registers “hot” add your ground beef, garlic and spices.  Saute until meat is no longer pink.  Remove meat mixture to a bowl and turn Instant Pot off.  Add spaghetti sauce to the meat mixture and stir to incorporate.

Rinse out your inner liner of the Instant Pot.

Now it’s time to layer the meat, sauce, lasagna noodles and mozzarella cheese.

I have the stainless steel stackable pans, but you can use a cheesecake pan or oven safe casserole dish that will fit into your Instant Pot.

Spray the pan with cooking spray.  Add a layer of the meat sauce.

Then add the lasagna noodles,

breaking them to fit into the pan.

When it’s all cooked, you won’t even notice that it is pieced together.
On top of the noodles, put a layer of meat sauce and mozzarella cheese.

Continue layering, noodles, sauce and cheese until you reach the top of your pan or dish.

My pans come with a lid, but if you are using a different pan, cover with foil.

Add 1 1/2 cups of water to your Instant Pot liner.  Lower the lasagna dish into the pot, using the trivet.

Put on lid, make sure the valve is turned to seal and use manual button set time for 35 minutes if using the stackable pans.  I tried the time of 24 minutes first, but it seems like the stainless steel stackable pans always take longer to cook.  If you are using just a regular dish, you can try the 24 minutes, check the noodles to make sure they are cooked, if not you can put back in for another 10 minutes. Personally, I don’t think it hurts to just cook it for the 35 minutes!

Once it is done cooking, do a quick release and remove from the Instant Pot.

Let the lasagna set for 5 minutes or so before serving.

Cut lasagna and serve with your favorite salad and crusty bread!

If you are interested in purchasing the Instant Pot, click HERE to be directed to the official Instant Pot website.
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