Now that school is back in full swing with after school activities, it’s hard to find easy weeknight meal that are ready when you walk in after a late night night game or practice. This easy lasagna is one of the kids favorite. I’ve learned it’s easy to make ahead of time and it will be ready when we walk back in the door!
- 1/2 lb Ground Beef
- 1/2 lb Ground Italian Sausage
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1 cup Ricotta Cheese
- 1 Egg
- 1/2 cup Mozzarella Cheese
- 1/2 cup Parmesan Cheese
- 1 1/2 tsp Garlic Powder
- 1 1/4 tsp Onion Powder
- 1 1/4 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 (24 oz) jar Pasta Sauce
- 5-6 No Boil Lasagna Noodles- I used the Giovanni Rana noodles found in the refrigerator section of the grocery
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked.
- Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.
Mix the Cheese Mixture
- In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.
Layer the Lasagna
- In a springform or push pan that fits inside your instant pot, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.
- Spread 1/3 of the pasta sauce over the noodles, covering them all.
- Spread 1/2 of the meat mixture over the sauce evenly.
- Spread 1/2 of the cheese mixture evenly over the meat.
- Add another layer of noodles
- Add another layer of 1/3 of the sauce.
- Add the second half of the meat.
- Add the second half of the cheese mixture
- Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.
- Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can’t get in.
- 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.
- Close the lid and lock in place. Make sure valve is closed.
- Press the Pressure Cook or Manual button and choose 24 minutes. High Pressure. It will take about 5 minutes or so for the pot to come to pressure.
- When the cook cycle has ended, let the pot sit for 10-15 minutes. Turn the knob to the Venting position to release any remaining steam. Or just allow to sit until ready to eat.
- When the pin in the lid drops down, open the lid. Use silicone mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be careful as it could slip off the rack.
- Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.
- Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn’t take very long.
- Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.
- Carefully release the lasagna from the springform pan while it is on a plate.
- Serve with bread and salad and enjoy!