Instant Pot Ground Beef And Sausage Lasagna

Name: Instant Pot Ground Beef And Sausage Lasagna
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1/2 bulk italian sausage; 1 cup onion, diced; 6 garlic cloves, minced; 2 tablespoon tomato paste; 1/2 cup white wine; 1 28-ounce can good-quality italian tomatoes with juices, tomatoes crushed well with your hands; 1 tablespoon dried oregano; 1 teaspoon crushed red pepper flake; salt, to taste; 4 cup beef and sausage ragù; 10-12 oven-ready lasagna sheets; 1 1/2 cup mozzarella, grated; 1/2 cup parmesan, grated; fresh basil, optional for garnish

David Kaplan|July 12, 2018 10:33 am EST

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Perfect for when you’re craving oven-baked lasagna but don’t want to turn on the oven to cook, our Instant Pot recipe is a delicious take on this Italian classic. This version is layered with a quick and simple homemade ragù, which combines ground beef and sausage, making it easy on your wallet. Building the dish in a springform pan helps to release and serve the final product, and setting it on a trivet over water in the Instant Pot cooks it nice and gently

Prep Time

15

minutes

Cook Time

1.25

hours

Servings

8

Total time: 1 hour, 30 minutes

Ingredients

1 tablespoon olive oil
1 pound ground beef
1/2 bulk italian sausage
1 cup onion, diced
6 garlic cloves, minced
2 tablespoon tomato paste
1/2 cup white wine
1 28-ounce can good-quality italian tomatoes with juices, tomatoes crushed well with your hands
1 tablespoon dried oregano
1 teaspoon crushed red pepper flake
salt, to taste
4 cup beef and sausage ragù
10-12 oven-ready lasagna sheets
1 1/2 cup mozzarella, grated
1/2 cup parmesan, grated
fresh basil, optional for garnish

Directions

Preheat the Instant Pot to Saute and adjust to More/High heat. Add oil to the pot and just before it starts to smoke, add the ground beef, sausage, onion, and garlic. Cook, stirring occasionally, and breaking up the meat with a wooden spoon until browned, about 5-10 minutes.
Add the tomato paste and continue to cook until it turns a deep rusty color, about 2 minutes. Add white wine and deglaze, scraping the browned bits from the bottom of the pan.
Stir in the canned tomatoes, oregano, red pepper, and season with salt to taste. Lock the lid into place, select Pressure Cook, and adjust the pressure to High. Cook for 10 minutes, and let the pressure release naturally for 10 minutes. Before unlocking the lid, quick-release any remaining pressure. Carefully transfer the ragù to a bowl and set aside or refrigerate until ready to use.
Rinse and wipe out the pot with a paper towel and add 1 1/2 cups of water to the pot.
Spray an 8-inch springform pan with cooking spray and ladle a little of the ragù onto the bottom of the pan to create a thin, even layer (this prevents the lasagna from sticking to the pan).
Next, place 2-3 lasagna sheets in an even layer on top, breaking them to fit if needed., then another layer of ragù, then a layer of mozzarella, then noodle, then ragù, and so on until the pan is full. Finally, top with the Parmesan.
Cover the pan tightly with foil and place it on a trivet with handles. Lower the lasagna into the pot. Lock the lid, select Pressure Cook, adjust to High, and cook 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 release naturally for 10 minutes. Before unlocking the lid, quick-release any remaining pressure. Remove the lid and carefully remove the lasagna out of the Instant Pot, and uncover. If you want the top of the lasagna to be browned and crispy, place on a baking sheet and broil for 5 minutes in the oven. Place the pan on a large plate, unlock the springform, and remove the sides of the pan. Cut into wedges, garnish with basil, and serve.