Ingredients:

  • 1 lb Lean Ground Beef
  • 1 tbsp Olive Oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1/2 cup Beef Broth or Water
  • 28 oz Crushed Tomatoes
  • 1 tsp Italian Seasoning (or Oregano and Basil)
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 tsp Nutmeg
  • 8 oz Shredded Mozzarella Cheese (divided)
  • 9 Instant Pot Lasagna Noodles (oven-ready, broken to fit)
  • 1 cup Water (for pressure cooking)

Instructions:

  1. Set your Instant Pot to Sauté. Add the olive oil. Once shimmering, toss in the diced onion and cook until softened (about 3 minutes). Add the garlic and cook for 1 minute until fragrant. Now, drop in the ground beef. Break it up and watch it turn golden brown. Drain any excess grease.
  2. Turn off Sauté. Pour in the 1/2 cup of broth or water. Use a wooden spoon to scrape every single stuck bit off the bottom of the liner (this deglazing step prevents the 'Burn' warning). Stir in the crushed tomatoes and seasonings. Scoop out about 1/2 cup of this sauce and set it aside.
  3. Mix the ricotta, egg, Parmesan, and nutmeg in a bowl. Now for the architecture: line your 7-inch pan with a foil sling. Spread the reserved 1/2 cup of sauce on the bottom. Start your layers: Sauce Base, 3 broken lasagna noodles, Half the Ricotta mixture + 1/3 Mozzarella, Half the remaining meat sauce, 3 broken noodles, Remaining Ricotta mixture + 1/3 Mozzarella, Remaining Meat Sauce, Final 3 broken noodles.
  4. Place the trivet into the main Instant Pot liner and pour 1 cup of water underneath it. Carefully lower your layered lasagna pan using the sling. Cover the top of the pan lightly with foil to stop condensation drip.
  5. Lock the lid, set the vent to Sealing, and cook on Manual/Pressure Cook (High) for 8 minutes. Once the time is up, let it Natural Pressure Release (NPR) for 5 minutes, then Quick Release the rest.
  6. Remove the foil cover, sprinkle on the final mozzarella, and place the Instant Pot lid back on (without locking it) for 2–3 minutes. The residual heat will melt that cheese until it is gooey.
  7. Lift the lasagna out using the sling and let it rest on the counter for 5 to 10 minutes. This rest time lets the layers solidify, ensuring you get neat, satisfying slices.