Ingredients

• Meat for lasagna:
• ~ 1 pound hamburger
• ~ 1 small diced yellow onion
• ~ a dash of salt, pepper, oregano
• Fry until cooked. Drain. Set aside. (If you cook it in the Instant Pot, take it out, drain, set aside, and clean the pot.)
• Cheese for lasagna:
• ~ 1 cup cottage cheese or ricotta cheese
• ~ 1 large egg (or 1/4 cup sour cream)
• ~ 1/2 cup shredded mozzarella cheese
• ~ A dash of salt, pepper, Italian seasoning
• Beat the egg. Add spices and cheeses and mix well with a fork. Set aside.
• Sauce :
• ~ A 20-25ounce/640ml can/bottle of pasta sauce, your choice. (Use as you like, a bit more or less, refrigerate leftover sauce for later!)
• Pasta:
• ~ No cook lasagna noodles.

Directions

• 1. In a springform pan (7”x3”)place a layer of lasagna noodles (crisscross to cover as much as you can). Add ⅓ of can/bottle pasta sauce. Add ½ meat. Add ½ cheese mixture. Add another layer of noodles, ⅓ can/bottle sauce, the rest of the meat and the rest of the cheese. Add another layer of noodles and press down gently. Add the rest of the sauce and ½ + cup shredded mozzarella cheese.
• 2. Spray non-stick spray on aluminum foil and cover the lasagna tightly so no water can get in. (Some cheese may stick but it comes off, back onto the lasagna.)put pan on foil before loading it up, wrap up and cover top tightly. OR MAKE SURE THE PAN IS CLOSED!
• 3. Add 1½ cup water to pot.
• 4. Put lasagna on a trivet with handles and lower in the pot.
• 5. Turn the steam release knob to the sealing position. Cook on high pressure for 24 minutes ( it’ll take 10-15 minutes for it to build pressure so thats about 34-39 minutes in total for cooking). After the 24 minutes, let it naturally release for 10-15 minutes. Move the steam knob to the release position until the pin drops. Carefully remove trivet from pot and put on a wire rack until cooled. Remove from pan.

Photos