INSTANT POT LASAGNA
instant pot lasagna
YIELD
8 servings
TYPE
Instant Pot
TIME
45 minutes
LEVEL
Beginner
– 1 lb. ground beef – 1 jar marinara sauce – 1 cup mozzarella cheese – 1/2 cup parmesan cheese – 1 small onion chopped – 2 Tbsp. minced garlic – 1 Tbsp. garlic powder – 1 Tbsp. Italian seasoning – 1 Tbsp. olive oil – salt and pepper to taste – Oven-ready lasagna noodles – 2 Tbsp. butter - 2 Tbsp. flour - 2 Tbsp. milk
Ingredients
Prep the beef.
1
Set Instant Pot to saute mode. Add 1 Tbsp. olive oil to the pot, once hot add 1 lb. ground beef. Cook until it begins to brown, then add in 1 small chopped onion and 2 Tbsp. minced garlic. Cook about 3 minutes until onions are translucent.
Add sauce.
2
Add in 1 jar marinara sauce and stir until fully mixed. Then, pour the mixture into a separate bowl and clean out the inside of your Instant Pot.
Make béchamel sauce.
3
Melt 2 Tbsp. butter in a pan over low heat. Sprinkle in 2 Tbsp. flour, cook until the mixture just begins to brown, then slowly pour in 2 cups milk while whisking. Continue cooking until the sauce thickens. Finish with salt.
Begin assembling.
4
Line your springform pan or pound baking dish with parchment paper. Add an even layer of meat sauce.
Layer it up!
5
Add a layer of oven-ready lasagna noodles, breaking up as necessary to cover the meat sauce.
More layers!
6
Top with another layer or meat sauce. Spread 1/3 of your béchamel sauce over the meat sauce.
More layers!
7
Top with a handful of mozzarella cheese and a sprinkle of Parmesan cheese.
Keep layering!
8
Place another layer of noodles over the cheese. Repeat the layer by starting with the meat sauce. Layer in this order: meat, béchamel, shredded cheese, lasagna noodles.
Final layer!
9
On the final layer, top with noodles, then your remaining béchamel sauce and shredded cheese.
Time to pressure cook!
10
Cover the lasagna tightly with foil. Add 1 cup of water to your Instant Pot, and cook on high pressure for 20 minutes. Quick release and serve!