Lasagna Casserole (Instant Pot + CrispLid)

Lasagna Casserole (Instant Pot + CrispLid)
Author: Indigo Nili
  • 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
  1. Select Saute (more) and add in the seasoned ground beef

  2. Saute the ground beef for 4-6 minutes or until it is cooked through

  3. Add in the spaghetti sauce, water, salt and pasta and stir to combine

  4. Lock the lid and set the steam release valve to the sealing position

  5. Press Cancel and then select Pressure Cook (high)

  6. Set the cook time to 3 minutes

  7. While the pasta is cooking, stir together the cottage cheese, mozzarella and egg in a medium bowl

  8. When the cook time is complete quick release the pressure

  9. Stir the pasta in the inner pot and flatten out the top

  10. Spread the cheese mixture over the pasta in a single layer

  11. Unplug the Instant Pot. Plug in the CrispLid and place on the inner pot. Press the CrispLid handle down

  12. If using an 8qt Instant Pot, set the temperature to 500 degrees. If using a 6qt, set the temperature to 450 degrees

  13. Set the cook time to 10 minutes

  14. Check the lasagna throughout cook time to make sure the cheese doesn't burn at any point

  15. Cook until the cheese is browned and bubbly

  16. Serve and enjoy!

Recipe Notes

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.

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