Meatball Sliders
Sausage Lasagna
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This recipe is the perfect solution when you crave layered, gooey, oven-baked lasagna goodness but don’t want to turn the oven on. Use flat, no-boil lasagna noodles for best results; noodles with ruffled edges are difficult to fit in the pan. If you’d like to make this lasagna meatless, substitute 8 ounces chopped vegetarian Italian sausage for the pork.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
4 servings
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Ingredients
- 1 tablespoon olive oil
- 10 ounces bulk Italian pork sausage
- 1 cup Ricotta
- 1 large egg
- 2 tablespoons fresh basil chopped
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper
- 6-9 lasagna sheets oven-ready , about
3 ounces - 1 2/3 cups marinara sauce homemade or jarred
- 1 cup mozzarella cheese grated
- 1/4 cup Parmesan cheese grated
Ingredients
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Instructions
- Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the sausage and cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned, 5 minutes. Add
1/4 cup cold water and scrape up the browned bits from the bottom of the pan. Press Cancel. Transfer the meat to a colander to drain off the fat and liquid. Wipe out the pot with a paper towel. Add 1 1/2 cups hot water to the pot. - In a medium bowl, mix the ricotta, egg, basil, and nutmeg with a fork until blended. Season with salt and pepper.
- Spray an
8 inch springform pan with cooking spray. Place2 noodles in an even layer on the bottom of the pan, breaking them to fit. Spoon1/2 cup of the sauce over the noodles and scatter with half the sausage and1/3 cup of the mozzarella. Arrange another layer of noodles in the pan, spoon2/3 cup of the sauce over them, then dollop all the ricotta over the sauce. - Arrange another layer of noodles over the ricotta and spoon the remaining sausage and remaining sauce over the top. Sprinkle the remaining mozzarella and all the Parmesan over the top.
- Cover the pan tightly with foil and place it on a trivet with handles. Lower the lasagna into the pot. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Remove the lid and blot the foil with paper towels to remove any moisture.
- Lift the lasagna out of the appliance and uncover. If you’d like the top of the lasagna to be browned, set the uncovered lasagna on a baking sheet and broil until the cheeses are golden brown, about 3 minutes. Place the pan on a large dinner plate, unlock, and remove the sides of the pan. Cut into wedges to serve.
Recipe Notes
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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