Ingredients: |
Ingredients: 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
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Directions: |
Directions:Instructions
Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional).
Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer 1/3 of 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 (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
Pressure Cook Lasagna: Pour 1 cup (250ml) 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.Mine took 30 minutes.
*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they're still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 - 6 minutes + Quick Release.
Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 - 9 mins).
Serve: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve |
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