I love making this traditional flavored with many layers cooked in the Instant Pot Lasagna. Using the oven ready lasagna noodles is key. Making the meat sauce in the instant pot keeps you off the stove.
Instant Pot Traditional Lasagna
Ingredients
- 1 TBS cooking oil
- 1 onion, diced
- 1 green pepper, diced
- 2 tsp garlic, minced
- 1 lb ground beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 TBS italian seasoning
- 1 TBS dried parsley
- 1 (24) oz jar pasta sauce
- 1/4 cup water
- 1 TBS butter
- 1/2 box (8-10 pieces) oven ready lasagna noodles
- 16 oz cottage cheese
- 16 oz mozarella cheese shredded (divided)
Instructions
- Turn Instant Pot on at the Sautee mode 30 minutes.
- Add cooking oil and allow to warm up, should look like a shimmer.
- Add diced onions and peppers and sautee for a few minutes until tender and translucent. Add garlic and cook for additional 30 seconds.
- Add ground beef and cook until completely browned.
- Add sauce, water, seasonings, and butter. Mix well. Turn off instant pot sautee mode. (cancel button)
- Lightly spray an 8 x 3 baking pan or a deep pan that will fit inside the instant pot.
- Rinse out and dry the instant pot pan that you cooked the sauce in.
- In a medium bowl mix together cottage cheese and 8 oz of mozzarella cheese.
- In the 8 x 3 baking pan add 1 ladle full of sauce and coat the bottom of pan.
- Place lasagna oven ready noodles on top of sauce. Break the noodles to completely cover sauce in one layer.
- Place additional ladle of sauce on noodles to cover. Push down on it.
- Take half of the cheese mixture and dollop over the sauce to cover.
- Do the same technique for the 2nd layer. Place noodles on cheese mixture, add sauce to cover, place last 1/2 of cheese mixture onto sauce. Press lightly.
- For 3rd layer, place another layer of noodles, cover with last of sauce. Press lightly. Top with 8oz of mozzarella cheese. Pan should be completely full.
- Lightly spray a sheet of tin foil and place on pan of lasagna to cover tightly to prevent any water from getting in.
- Add one cup of water to instant pot.
- If needed, you can make a sling out of a long sheet of tin foil, just roll flat to make a sling to help place the lasagna pan into the instant pot, folding the ends inside of pot to help remove after the cooking is done.
- Lock lid and place knob on back of unit to the "seal" position.
- On the manual setting or pressure cook setting, set timer for 25 minutes.
- Once 25 minutes is complete, allow a 10 minute natural release, then do a quick release of any extra pressure. When pin drops in back of unit remove lid away from you.
- Remove tin foil carefully.
- option: put oven on broil, slide lasagna pan in oven and let cheese brown on top.
- Remove from oven and allow to rest for 10-15 minutes to solidify. Enjoy.