Instant Pot Lasagna

Method

1. For a meat lasagna, select sauté, warm 2 teaspoons olive oil and add the ground meat, onion, 1 teaspoon Italian seasoning, 1 teaspoon minced garlic and 1/2 teaspoon kosher salt. Break up the meat and cook until fully browned.

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2. Cancel sauté, lift the cooked meat mixture out of the pot and reserve it for layering.

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3. Add 1-1/2 cups water to the inner pot and scrape away every browned spot. Set the trivet over the water.

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4. Mix the ricotta, egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon red-pepper flakes and 1/3 cup Parmesan in a bowl.

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5. Coat the base of a 7 by 3-inch springform or oven-safe cake pan with a little sauce. Break noodles to cover the base, then layer half the ricotta, half the meat, sauce and a light scattering of mozzarella. Repeat with noodles, the remaining ricotta and meat, more sauce and mozzarella. Finish with noodles, a generous sauce layer and the remaining cheese in the same 7 by 3-inch pan.

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6. Make a foil sling beneath the pan, lower it onto the trivet and cover the top loosely with foil.

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7. Seal the cooker and cook on high pressure for 27 minutes.

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8. At the end of cooking, wait at least 10 minutes before releasing the remaining pressure quickly.

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9. For a browned top, transfer the uncovered pan to a tray and broil for 3-6 minutes, watching closely. Alternatively, fit an air-fryer lid at 360°F for 3 to 5 minutes.

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10. Rest the lasagna in its pan for 10 minutes before releasing the sides, slicing and serving.

    Finish cooking