Instant Pot Lasagna
Instant Pot Spinach & Cheese Lasagna Recipe:
Ingredients:
6 Strips Lasagna pasta
3 cups Pasta sauce
2 cups Ricotta cheese
1 cup Grated Parmesan cheese
1 Cup Shredded Mozzarella cheese
1/2 cup Chopped baby spinach
Salt to taste
Black pepper to taste
2 cups water
Directions:
1. In a bowl, add Ricotta cheese, 1/2 cup Parmesan cheese, chopped baby spinach,Salt & Pepper to taste. Mix well & keep aside.
2. Cut past strips to fit in a pan. (6” pan is used here).
3. Arrange pasta to cover bottom of the pan. Top with 1 cup (1/3rd part) Pasta sauce & cover to make a layer & top Ricotta cheese mix over Pasta sauce layer
4. Lay pasta pieces over Ricotta cheese layer. Cover pasta with Pasta sauce layer. Top Past sauce layer with remaining Ricotta cheese layer.
5. Lay past pieces over Ricotta cheese layer . Cover remaining pasta layer with remaining Pasta sauce & top with Mozzarella cheese & Remaining 1/2 cup Parmesan cheese.
6. Cover the pan with foil making dome in the center (for cheese not to stick on the foil)
7. Add water to the inner pot. Place trivet & the Pasta pan over it. Close the lid. Vent in sealing position.
8. Switch manual on for 30 minutes on High Pressure. Once done, leave it on LO for 10 minutes. Open the lid following your Instant pot instructions.
9. Take out the pan, take the foil off & enjoy!
Ingredients:
6 Strips Lasagna pasta
3 cups Pasta sauce
2 cups Ricotta cheese
1 cup Grated Parmesan cheese
1 Cup Shredded Mozzarella cheese
1/2 cup Chopped baby spinach
Salt to taste
Black pepper to taste
2 cups water
Directions:
1. In a bowl, add Ricotta cheese, 1/2 cup Parmesan cheese, chopped baby spinach,Salt & Pepper to taste. Mix well & keep aside.
2. Cut past strips to fit in a pan. (6” pan is used here).
3. Arrange pasta to cover bottom of the pan. Top with 1 cup (1/3rd part) Pasta sauce & cover to make a layer & top Ricotta cheese mix over Pasta sauce layer
4. Lay pasta pieces over Ricotta cheese layer. Cover pasta with Pasta sauce layer. Top Past sauce layer with remaining Ricotta cheese layer.
5. Lay past pieces over Ricotta cheese layer . Cover remaining pasta layer with remaining Pasta sauce & top with Mozzarella cheese & Remaining 1/2 cup Parmesan cheese.
6. Cover the pan with foil making dome in the center (for cheese not to stick on the foil)
7. Add water to the inner pot. Place trivet & the Pasta pan over it. Close the lid. Vent in sealing position.
8. Switch manual on for 30 minutes on High Pressure. Once done, leave it on LO for 10 minutes. Open the lid following your Instant pot instructions.
9. Take out the pan, take the foil off & enjoy!