This ooey-gooey and very satisfying Instant Pot Lasagna can be on your table quickly and simply. Nothing beats the perfect lasagna, and now you can have a smaller version done fast in your instant pot too.
We love lasagna here in many forms but making a huge pan of it can be time-consuming and exhausting. The Instant Pot makes it so much easier that you can have a quick weeknight lasagna to enjoy anytime.
In a medium bowl mix, all the ingredients in the cheese layer together until well combined and set aside.
In a medium skillet or non-stick frypan over medium heat, brown the ground beef until it is no longer pink.
Add the chopped onions and continue to cook until the onions are softened, about 3-4 minutes. Then add the garlic and cook an additional 1-2 minutes until fragrant. Remove from the heat and set aside.
In a 7-inch springform pan, begin to layer your lasagna.
Repeat all 4 steps again.
Cover the top with 1 cup of mozzarella cheese and ½ cup of parmesan.
Spray a sheet of aluminum foil with non-stick cooking spray and cover the pan with the foil.
Add 1 ½ cups water to the Instant Pot.
You can find the full post for this recipe, including more great photography, on Noshing with the Nolands.
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