- 1 lb ground beef, seasoned with salt and pepper
- 24-32 ounces jarred spaghetti sauce
- 3 cups water
- 1/2 tsp salt
- 1 lb dry pasta (I used Fusilli)
- 1 1/2 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
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Select Saute (more) and add in the seasoned ground beef
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Saute the ground beef for 4-6 minutes or until it is cooked through
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Add in the spaghetti sauce, water, salt and pasta and stir to combine
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Lock the lid and set the steam release valve to the sealing position
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Press Cancel and then select Pressure Cook (high)
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Set the cook time to 3 minutes
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While the pasta is cooking, stir together the cottage cheese, mozzarella and egg in a medium bowl
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When the cook time is complete quick release the pressure
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Stir the pasta in the inner pot and flatten out the top
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Spread the cheese mixture over the pasta in a single layer
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Unplug the Instant Pot. Plug in the CrispLid and place on the inner pot. Press the CrispLid handle down
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If using an 8qt Instant Pot, set the temperature to 500 degrees. If using a 6qt, set the temperature to 450 degrees
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Set the cook time to 10 minutes
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Check the lasagna throughout cook time to make sure the cheese doesn't burn at any point
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Cook until the cheese is browned and bubbly
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Serve and enjoy!
If you don’t have a CrispLid you can do the final browning steps in the oven on broil. Transfer the cooked pasta to an oven-safe pan, spread the cheese mixture over the top and broil until browned and crispy.
