I have tried several different lasagna recipes over the last 32 years of our marriage and have never been thrilled with the results. Plus every recipe I tried made a HUGE lasagna that never gotten fully eaten.
This recipe was just the perfect size for the two of us…one meal the night it’s made and then one more meal later on. The flavors were just right too.
– Dry lasagna noodles
– 24 oz Jar pasta sauce (I like Barilla Olive Oil & Garlic)
– 1 cup Ricotta cheese
– Shredded Parmesan cheese
– Shredded mozzarella cheese
– 1 lb ground beef (you could use ground Italian sausage or a combination of sausage & ground beef)
– Garlic powder, taste
– Salt & Pepper, to taste
Spray spring form or push pan with olive oil spray or something similar.
Brown ground beef (or whatever meat you’re using) adding the garlic powder, salt & pepper to your liking.
Break the raw lasagna noodles into pieces to fit the bottom of your pan the best you can.
Spread a thin layer of ricotta cheese onto the noodles.
Next layer will be your meat…just enough to lightly cover the ricotta.
Spoon spaghetti sauce over the top of the meat…not too much, not to little…just enough to lightly cover everything.
Lastly, cover with both cheeses (Parmesan and mozzarella).
Repeat…noodles, ricotta cheese, ground meat, spaghetti sauce, Parmesan and mozzarella cheese. You should be able to get about 3 layers depending on the depth of the pan you’re using. If you’re getting a bit too full by the last layer omit the meat but layer everything else.
Add 1.5 cups of water to the bottom of your Instant Pot.
Cover the pan of lasagna with aluminum foil and use a ‘sling’ to lower the pan onto a trivet in your Instant Pot.
Cook on Manual, High Pressure for 23 minutes. When timer goes off, turn Instant Pot OFF and do a 20 minute Natural Pressure Release (NPR).
Carefully remove pan from Instant Pot and let sit for 10 minutes before uncovering or removing from pan.
**You can use your favorite lasagna recipe as well. Or doctor this one with your favorites – mushrooms, onions, etc.