for 4 portions
½ lb ground beef (225 g)
1 medium white onion, diced
4 cloves garlic, chopped
1 teaspoon kosher salt
2 teaspoons dried oregano
½ teaspoon chilli flakes
2 cups marinara sauce (520 g)
1 cup whole milk ricotta cheese (250 g)
1 ½ cups lightly moistened mozzarella cheese (150 g), divided
¾ cup grated Parmesan cheese (80 g), divided
1 cup fresh parsley (35 g), chopped, loose
1 large egg, beaten
1 teaspoon of olive oil
10 uncooked lasagnas
1 cup of water (240 ml)
spring mould, 17 cm (7 inches)
Set the pressure cooker to pop. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano and red pepper flakes and cook for another 3-4 minutes until the onions are translucent. Add the tomato sauce and stir to blend, then gently remove the insert from the instant pot. Allow to cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
In a medium bowl, combine the ricotta cheese, 1 cup (100 g) mozzarella cheese, ½ cup (55 g) Parmesan cheese, parsley and egg. Mix well.
Add the olive oil to a 7-inch (17 cm) springform pan and brush the bottom of the pan in an even layer.
Arrange a layer of lasagna noodles at the bottom of the pan, breaking up the noodles to fit if necessary. Top with a layer of sauce, then cover with half of the ricotta cheese mixture. Add another layer of noodles, the sauce and the remaining ricotta. Finish with the remaining noodles and sauce. Cover the pan well with aluminium foil.
Put the insert back into the pot and pour in the water. Place the dish with the lasagne on a griddle trivet and carefully lower it into the pot. Cover with the lid and turn to close. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it takes about 5 minutes to heat and pressurize).
When the cooking time is over, purge naturally for 15 minutes, then turn the quick-release steam valve to “vent” and when the float valve is fully down, open the pressure cooker and carefully remove the lasagne.
Remove the foil and sprinkle the top of the lasagna with the rest of the cup ½ (50 g) of mozzarella and the cup ¼ (25 g) of Parmesan cheese.
Turn the grill to high heat. Grill the lasagna for 2 to 4 minutes, until the cheese on top is melted and golden brown.
Let the lasagna cool for 10 minutes, then place it on a serving platter and gently release the spring. Cut into slices and serve.