With layers of fresh spinach, tomato, goat cheese, beef, and mozzarella cheese, this lasagna is quick and easy to cook in an Instant Pot®.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
756 Calories
Recipe Instructions
Step 1
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.
Step 2
Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
Step 3
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.
Step 4
Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.
Step 5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 6
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.
Ingredients
1 teaspoon salt
2 teaspoons olive oil
1 pound ground beef
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
