Ingredients
Meat Mixture
- 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
- 1/2 lb Ground Italian Sausage (I only made beef)
- 1/2 tsp Coarse Salt (1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
Cheese Mixture
- 1 cup Ricotta Cheese (or Cottage Cheese, I used ricotta)
- 1 Egg
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Chopped Fresh Parsley
Remaining Layers
- 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand - I used prego)
- 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)-- didn't use!
- 5-6 No Boil Lasagna Noodles
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Instructions:
Cook Meat
1. Set pot to Saute and add the beef, sausage, salt, pepper, onion powder, garlic powder, and italian seasoning.
2. Remove meat, drain and set aside. Clean out pot and add 1 1/2 cups water to it.
Mix the cheese mixture:
1. In mixing bowl combine ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, italian seasoning, oregano, salt, pepper and parsley. Use a fork to mix thoroughly. Set aside.
Make the lasagna:
1. In 7" x 3" springform or push pan (I used the 2 in 1 bowl, only used one of them and wrapped the top with foil because too full to put lid on) -- make a layer of the no boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.
2. Spread 1/3 of the pasta sauce over the noodles, covering them all.
3. Spread 1/2 of the meat mixture over the sauce evenly.
4. Spread 1/2 of the cheese mixture evenly over the meat.
5. Sprinkle the spinach over the cheese mixture (didn't use!)
6. Add another layer of noodles
7. Add another layer of 1/3 of the sauce
8. add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Add another layer of noodles, the last 1/3 of the sauce, 1/2 cup of mozzarella, 1/2 cup of parmesan.
11. spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that wter can't get in.
12. set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.
13. Close the lid and lock in place. Turn steam release knob to the sealing osition.
14. press the pressure cook/manual button and choose 24 minutes. It will take 5-10 minutes for pot to come to pressure.
15. When the cook cycle has ended, let the pot sit undisturbed 15 minutes (natural release 15 minutes). Then turn the know to the venting position to release any remaining steam.
16. When pin in the lid drops down, open lid. Use mitts to lift out.
17. Carefully remove foil. Turn broil 450 degrees with oven rack in middle to top 1/3 position in over (didn't do this).
18. Set pan on the oven rack and let the cheese on top brown to desired amount (didn't do this)
19. Let lasagna rest for a few minutes before releasing from pan. This will help maintain it's shape and cool down just a bit (we served out of round pan)
20. Carefully release lasagna from springform pan while it is on a plate. (didn't do, used different pan)
21. If you used push pan, set a large can of coup or veggies on a plate and set the push pan on top of the can. Gently and carefully push the sides of the pan straight down. Wear oven mitts. The pan and the lasagna will be very hot. Then slide another plate under the lasagna (didn't do, different pan)
22. Serve
Recipe Notes:
Recipe works best in 7"x3" springform pan or or push pan. It will not fit in a 2" deep pan.
I used these pans, but only one and covered it with foil.
