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Easy Instant Pot Lasagna

Easy Instant Pot Lasagna

This easy Instant Pot lasagna recipe will become a weeknight staple that your family will love packed with layers of cheesy goodness! The best part, use any ground meat of choice to mix it up weekly. We love using ground beef, ground bison, ground yak, beef blend, ground turkey, or ground chicken

 

Equipment Needed

  • Large Skillet
  • Mixing Bowl
  • Measuring Cup
  • Whisk
  • Spatula
  • Cutting Board
  • Chefs Knife
  • Parchment Paper
  • Aluminum Foil
  • 6 Quart Instant Pot or Larger
  • 7.5in Nonstick Springform Pan or Round Cake Pan
  • Trivet

Easy Instant Pot Lasagna

Serves: 4 to 6
Prep: 10 minutes Cook Time: 25 minutes + 10 minute natural release


Ingredients


Meat Sauce
1 tsp avocado oil
1 pound ground beef
½ cup onion, minced
4 garlic cloves, minced
1- (14.5 ounce) can crushed tomatoes
1 - (6 ounce) can tomato paste
1 cup bone broth (beef bone broth or chicken bone broth)
1 tsp dried oregano
½ tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
¼ tsp ground black pepper

Ricotta Cheese Mixture
1 cup ricotta cheese
1 large egg
1/4 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
½ tsp kosher salt

Build Lasagna
6-8 oven ready lasagna noodles
Meat sauce
Ricotta mixture
2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped for serving


Instructions


Meat Sauce

  1. In a large skillet, over medium high heat add avocado oil, onions and garlic. Cook for about 5 minutes or until soft and translucent.
  2. Then add ground beef and cook until browned, about 8 minutes.
  3. Mix in crushed tomatoes, tomato paste and bone broth. Add dried oregano, dried rosemary, garlic powder, onion powder, salt and ground black pepper. Mix well, cover and bring to a simmer for about 30 minutes, stirring occasionally.


Ricotta Cheese Mixture

  1. In a mixing bowl, whisk egg and then add in ricotta cheese. Season with dried oregano, garlic powder, onion powder and kosher salt. Set mixture aside until meat sauce is done.


Build Lasagna

  1. Either spray avocado oil around the springform pan or line with parchment paper (we like this option for easy clean up).
  2. Break the uncooked lasagna noodles in half and lay in a single layer.
  3. Ladle a third of the meat sauce over the noodles and spread until all noodles are covered.
  4. Then layer a third of the ricotta mixture over the meat sauce.
  5. Sprinkle a good handful of shredded mozzarella cheese on top.
  6. Repeat this layering 2 more times with noodles, meat sauce, ricotta cheese and mozzarella cheese. On the final mozzarella cheese layer, add Parmesan cheese. Then tightly wrap aluminum foil on top.

*Please note if using a springform pan, wrap the bottom of the pan with foil to prevent leaking before placing into the Instant Pot.


Pressure Cook Lasagna

  1. Pour 1 cup cold water into the Instant pot and place a trivet in the bottom.
  2. Place the springform pan in the Instant Pot and close the lid, making sure the pressure valve is shut. Then pressure cook on high for 25 minutes, with a 10 minute natural release.
  3. Remove the pan carefully from the Instant Pot and remove the foil top.


*Please note: Some lasagna noodles will take longer to cook, so make sure to check noodles before broiling lasagna. If noodles are still firm, then pressure cook for another 5 minutes on high and use the quick release instead of natural release.

Broil Lasagna

  1. Turn the oven on to high broil.
  2. Place the pan of cooked lasagna in the oven (remembering to remove foil top first). This will take about 5 to 10 minutes for the cheese to become a rich golden brown color. Be careful not to burn the cheese!


Serve

  1. Remove lasagna from the oven and let cool, so the lasagna can set and keep shape, especially if the meat sauce was extra runny.
  2. Use a spatula to gently release lasagna from the edges of the pan.
  3. Open the latch on the springform pan. Extend the latch so that the sides of the pan separate from the lasagna and carefully lift up.
  4. Slice, top with fresh parsley and enjoy immediately.


Store leftovers

  1. Keep leftovers in an airtight container in the fridge for up to 4 days or freeze into portions for up to 3 months.