- 4
Ingredients
- 8 oven-ready lasagna noodles
- 2 cups Mozzarella cheese , shredded in large pieces
- ¼ cup Parmesan cheese , grated
- 2.5 - 3 cups meat sauce
- Salt + pepper to taste
- Ricotta Cheese Mixture
- ¾ cup Ricotta cheese
- 1 teaspoon Italian seasoning
- 1 large egg
- ⅓ teaspoon kosher salt
Preparation
Step 1
1.) Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup Ricotta cheese. Season with 1 tsp Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
2.) Assemble Instant Pot Lasagna: Line a 7-inch spring-form pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
3.) Pressure Cook Lasagna: Pour 1 cup cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.