Instant Lasagne Food

EASY INSTANT POT LASAGNA

Steps:

• On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Start breaking into pieces with spatula.
• Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
• Press Cancel and remove half of ground turkey into a bowl. Time to layer lasagna.
• Layer #1: Add water and break 4 noodles in half and lay on top.
• Layer #2: Add half of kale and break 4 noodles in half and lay on top.
• Layer #3: Add ground turkey from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.
• Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.
• Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.
• When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
• Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.
• Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.

SHORTCUT INSTANT POT LASAGNA

Steps:

• Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
• Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
• Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.

INSTANT LASAGNE

Steps:

• Preheat the oven to 400 degrees.
• In a skillet heat the olive oil. Saute the onion for 5 minutes or until tender, then add the garlic, spices, herbs and ground beef and saute until the meat is no longer pink, about 5 minutes. Remove to a bowl and add the spaghetti sauce, green chilis and salsa and season well to taste with salt and pepper.
• Soak the lasagne sheets in hot water. As they soften remove them from the bowl and pat them dry.
• Spoon 1/2 cup of meat sauce in the bottom of a 9-inch square baking pan and top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). Bake, covered, for 30 minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and let the lasagne set for 5 minutes before slicing and serving.

INSTANT POT SAUSAGE LASAGNA

Steps:

• Set a 6-quart Instant Pot® to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot.
• Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt.
• Break the noodles into approximate thirds (it's okay if little shards break off too).
• Spray a 7-inch round cake pan with nonstick spray.
• Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan.
• Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan.
• Place the trivet in the bottom of the Instant Pot® and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done.
• Preheat the broiler.
• Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving.

INSTANT POT® LASAGNA

Steps:

• Turn on a multi-cooker (such as Instant Pot®) 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.