Instant Pot Lasagna

Ingredients Cheese Mixture

• 1 cup ricotta cheese
• 2 eggs
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients Meat Layer

• 1 pound ground beef
• 6 cloves garlic, minced
• 24 ounces marinara sauce
• 1 package oven ready lasagna noodles
• 1/2 cup mozzarella cheese, shredded

Directions

1. For the cheese mixture, combine ingredients in a small bowl. Set aside.
2. To make meat layer, brown beef in a skillet until no longer pink.
3. Add in the minced garlic and stir to combine evenly.
4. To assemble the lasagna, spray your 7 inch pan with cooking spray.
5. Layer the bottom of your pan with 3-4 noodles, broken to fit pan.
6. Cover with 1 cup marinara sauce.
7. Spread 1/2 the meat mixture on top of sauce, pressing down slightly.
8. Spread 1/2 the cheese layer evenly over meat.
9. Repeat layer process one time using up remaining meat/cheese mixture.
10. Add 1 final layer of noodles and cover with sauce and 1/2 cup mozzarella.
11. Spray a sheet of aluminum foil with cooking spray and cover the pan tightly.
12. Pour 1 1/2 cups water into the bottom of your instant pot.
13. Place the covered springform pan on a trivet and use the handles to lower it into the pan.
14. Place the lid securely on and put valve in sealing position.
15. Cook on high pressure for 25 minutes. 
16. Do a quick pressure release and once pin drops, open lid and remove lasagna pan.
17. Place on baking sheet in oven on broil until cheese begins to brown.
18. Remove from oven and allow to “rest” about 10 minutes to absorb juices.