INSTANT POT Lasagna (simple recipe)│Gluten-Free Lasagna│simple ITALIAN RECIPE FOR THE HOLIDAYS

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

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INSTANT POT Lasagna (simple recipe)│Gluten-Free Lasagna│simple ITALIAN RECIPE FOR THE HOLIDAYS

Today we are making Lasagna! In my Italian household growing up we typically had either lasagna or manicotti. I made a manicotti recipe on this channel before – click here for that recipe –

We are making this lasagna inside our Instant Pot so this recipe could not be easier! What are some of your favorite holiday recipes? Let me know in the comments below.

0:00 – Instant Pot Lasagna Intro
1:02 – Ingredients to make The Lasagna
1:26 – Making the Ricotta Mixture
1:57 – Lasagna Pan I Use
2:09 – Let’s begin Assembling the Lasagna Layers
2:23 – Gluten Free Pasta
4:52 – important Step Before Cooking in the Instant Pot
5:30 – Using Our Instant Pot to Cook Lasagna
6:26 – Browning the Cheese in our AirFryer
7:00 – Let it Rest and then Remove from Pan and Enjoy!

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5.6 ounces Pecorino Romano Cheese
16 ounces Ricotta Cheese
10 ounces Mozzarella Cheese
24 ounces Pasta Sauce
8 ounces No Boil Lasagna Noodles
1 tablespoon Dried Basil
1 tablespoon Dried Parsley
¼ teaspoon Black Pepper
¼ teaspoon Pink Salt
2 cups Fresh Spinach
1 ½ cups Water

1. Grate all the cheese. Combine ricotta with pecorino romano in a medium bowl. Add dried spices and egg and mix well. Spray pan with nonstick cooking spray. Add a few spoonfuls of sauce to the bottom of the pan. Using a spatula, spread the sauce evenly. Add lasagna noodles to the bottom, breaking them into pieces that fit inside the pot, forming as best as possible, a single layer. Add a few spoonfuls of the ricotta mixture and spread evenly with a spatula. Add a handful of spinach, then add mozzarella cheese. Add another layer of lasagna noodles. Add a couple of spoonfuls of the ricotta mixture. Add a handful of spinach. Add a layer of lasagna noodles, then add a few spoonfuls of the ricotta mixture. Add a handful of spinach. Then add a few spoonfuls of sauce. Sprinkle a generous handful of mozzarella cheese. Add the last layer of lasagna noodles. Add a few spoonfuls of sauce. Top with mozzarella cheese.
2. put a sheet of parchment paper over the pan. Top with aluminum foil and wrap tightly around the top of the pan. Try to wrap as tightly as possible. put in a sling (homemade foil sling or a silicone sling). Add a trivet inside the instant pot. Add the water. put the pan on the sling inside the instant pot. Close the lid, set to sealing, and cook on HIGH pressure for 20 minutes. Allow 10 minutes of natural pressure. Perform a fast release and when the pin drops, open the lid. Remove the sling and pan of lasagna from the instant pot.
3. put the lasagna pan under the broiler (optional but recommended) on high for 5-10 minutes or until cheese is bubbling and brown. Allow to rest at least 15 minutes prior to removing from the lasagna pan. cut into slices and enjoy!

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