- 2 teaspoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
- 1 1/2 cups marinara sauce, or to taste
- 2 cups fresh spinach
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package soft goat cheese
- Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
- Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
- Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
- Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.
05/17/2019
recipepes.com
nstant pot® lasagna, recipe
PT15M
PT1H
5
455 calories
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