Instant Pot No Noodle Lasagna

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1 Onion, small

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 jar Marinara sauce

• Dairy

  • 8 oz Mozzarella
  • 1/2 cup Parmesan cheese
  • 1 1/2 cups Ricotta cheese

Found on lowcarbyum.com

Description

Directions

• On saute setting, brown the ground beef with the garlic and onion.
• While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl.
• Add the marinara sauce and remove half of the meat sauce.
• Top the remaining meat sauce with half the mozzarella cheese.
• Spread half the ricotta cheese mix on top of the mozzarella layer.
• Top with the remaining meat sauce.
• Add a layer of mozzarella cheese on top (reserve a few pieces for the final layer).
• Spread the remaining ricotta cheese mixture over the mozzarella.
• Top with the remaining mozzarella pieces (these can be reserved to top after if desired).
• At this point, you may want to cover the lasagna with a loose aluminum foil to prevent condensation dripping on the cheese. I didnt bother to do this. Its not needed if you want to reserve the top layer of cheese to be added after the pressure cycle is over.
• Cover, and cook at high pressure for 8-10 minutes.
• Vent off steam, remove lid and add any reserved cheese on top. I like to sprinkle Parmesan cheese on the very top. Cover and let sit to melt cheese if needed.
• Spoon lasagna into bowls to serve.

Nutrition