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Instant Pot Traditional Lasagna

Author: Catherine's Plates

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.