Instant pot messy lasagna

Instant pot messy lasagna

Ingredients

• 1lb lean ground beef or pork
• 1 can pasta sauce
• 1 can tomato paste (optional)
• 1 cooking onion, coarsely chopped
• 1 package sliced mushrooms
• 2 celery stalks
• 1 tablespoon each oregano, basil, pepper, salt, other seasonings as desired (Bay leaves, garlic, ginger)
• 1 package shredded mozzarella (lactose or dairy free can be used)
• 1 cup cottage cheese (lactose free can be substituted)
• 1/3 cup grated parmesan cheese
• 1 box oven-ready lasagna noodles (Le Veneziane sells gluten-free oven-ready noodles on Amazon)

Equipment

• Instant pot
• Hatrigo tall pot with lid (Amazon)
• Chop-stir (Amazon)
• Cooking spray/oil
• Serving spoon
• Air fryer lid or oven (optional)
• Two hotpot trivets
• Chopping board + paring knife

1. Mix together the cottage cheese and grated parmesan cheese.
2. Cut up all the vegetables and prepare seasoning blend.
3. On the Instant Pot press sauté and wait until hot. Add some cooking oil then add the meat and break apart. Cook for 5 minutes breaking it down with the Chopstir.
4. Add onions, celery, mushrooms, and seasonings. Cook another 5 minutes until tender.
5. Add pasta sauce, rinse can with 1/3 can water, and dump into the instant pot. Stir well, and return to a simmer. Add tomato paste with a little water (optional).
6. Add bay leaves. Sauté for 15 minutes, stirring occasionally, and remember to scrape the bottom of the pot. Lower sauté to less if necessary. When finished, press cancel.
7. Begin layering in the Hatrigo, ensuring each topping is spread to the outside of the pot.
8. Spread 2-3 scoops of sauce on the bottom of the pot.
9. Top with a layer of noodles, breaking them into pieces to cover the sauce.
10. Top with a layer of the cheese mixture.
11. Top with sauce.
12. Top with shredded mozzarella. Top with noodles.
13. Top with cheese mixture.
14. Top with sauce.
15. Top with mozzarella.
16. Top with noodles.
17. Top with sauce. Top with mozzarella (keep layering until all the cheese mixture and mozzarella is used up and the pot is mostly full.)
18. Put the lid on the Hatrigo or cover tightly with foil.
19. Transfer remaining sauce to a storage container and thoroughly rinse instant pot inner pot.
20. Put inner pot back into base, add one cup water.
21. Put Hatrigo pot into instant pot. No trivet necessary.
22. Put on the instant pot lid, turn the sealing knob to seal. Press manual or pressure cook. Set time to 24 minutes.
23. When finished, quick release pressure and open the instant pot lid. Use a paper towel to remove the water off the top of the Hatrigo lid. Remove lid (or foil). Use handle to lift Hatrigo out of the instant pot and set on a trivet or in an oven-safe pan. (skip if doing next step)
24. Optional: oven-safe pan to put the Hatrigo into the oven to broil until the top is crisped. OR put Hatrigo back into the instant pot. Put air fryer lid on the instant pot, set to broil for 6 minutes.
25. Cut lasagna into 4 pieces with a sharp knife. Use a serving spoon to serve the lasagna.

Enjoy!