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Vortex Plus - Mini Popovers
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
Meat Mixture:
- 1 lb lean ground beef preferably 93% lean
- 1/2 tbsp kosher salt
- 1/2 tsp each garlic powder onion powder, Italian seasoning, pepper
Cheese Mixture:
- 1 cup ricotta cheese or cottage cheese
- 1 egg beaten
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 1/2 tsp each garlic powder onion powder, Italian seasoning
- 1/2 tsp each salt and pepper
- 1/4 cup fresh parsley chopped (optional, but adds freshness)
For Layering:
- 1 24 oz jar pasta sauce
- 5-6 no-boil lasagna noodles
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
For Pot:
- 1 1/2 cups Water
Ingredients
Meat Mixture:
Cheese Mixture:
For Layering:
For Pot:
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Instructions
- Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
- In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
- Coat a
1.5 qt casserole or7 inch x 3 inch pan with non-stick spray - Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
- Pour 1/3 of the pasta sauce evenly over the noodles, spreading all the way to the sides.
- Spread 1/2 of the meat mixture over the sauce, then 1/2 of the cheese mixture, spreading all the way to the sides.
- Repeat steps 4, 5 and 6.
- Pour the remaining 1/3 of the pasta sauce evenly over the noodles, then top with
1/2 cup each mozzarella and parmesan cheeses. - Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
- Rinse the pot, add
1 1/2 cups of water and put in the steam rack. Place the casserole or pan on the trivet. - Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 22 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
- Set pan under the broiler until cheese begins to brown, about 5 minutes.
- Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
- Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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Awesome recipe! Takes a bit longer to prep than what is stated, but it’s worth it! Delish!
Delicious. Done, start to finish in hour and a half. Nice compact size, too. Pasta a skoshe under for my husband’s taste, but I prefer it under so reheating it makes it perfect not too musht.
The best lasagna ever! I used Italian sausage instead of hamburger meat. I also used classico sauce with italian sausage as well. Cant believe how much there was either, using a small pan. Will definitely make this once a week!
First time to make lasagna in IP. Pretty simple and good recipe. Made plenty for 2 of us. Came out looking pretty also.
So easy, and full of flavor
I didn’t use the no boil noodles and it came out terrific ♥️♥️♥️
This worked so well! Lots of lasagna and tasted wonderful. My only issue was it came out VERY salty. I’ll cut way back on the salt next time. Oh, and not use a “removable bottom” pan. The tomato sauce piddled all over. I’ll use a solid-bottom pan next time.