INSTANT POT LASAGNA

Instant Pot Lasagna image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 pound ground Italian sausage
1 (24 oz) can pasta sauce
1/2 cup water
1 tsp garlic powder
1 tsp dried basil
1/4 tsp salt
1 cup chopped mushrooms (optional)
2-3 cups fresh spinach (optional)
1 egg
1 cup ricotta or cottage cheese
1/2 cup grated mozzarella cheese, plus more for sprinkling on the top
1/2 cup grated parmesan cheese
6 oven ready (no boil) lasagna noodles

Steps:

Turn your Instant Pot onto the saute setting and brown the Italian sausage. Break it up with a spoon. Drain off the excess grease and place the sausage into a medium sized bowl. Clean out the bottom of the Instant Pot.
Add pasta sauce, water, garlic powder, basil, mushrooms and spinach to the bowl. Stir together. Set aside.
In a small bowl whisk the egg and ricotta/cottage cheese together. Stir in the mozzarella and parmesan cheeses. Set aside
Thin layer of sauce
noodles (break up the noodles to fit into a single layer)
Sauce
Half of the cheese mixture
noodles(break up the noodles to fit into a single layer)
Sauce
The rest of the cheese
noodles(break up the noodles to fit into a single layer)
The rest of the sauce
Sprinkle the top with extra mozzarella cheese.
Cover the dish with foil. Place it on top of the trivet. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Carefully lower the trivet and dish into the bottom of the Instant Pot.
Place the lid on top and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 21 minutes. Once the timer beeps let the pressure release naturally. It took mine 10 minutes to release.
Remove the lid. Carefully remove the trivet and pan. Let it sit for about 10 minutes before eating it. If you'd like to brown the cheese on top you can place it under your oven's broiler for 2 minutes.