I've made this a bunch of times in the past ten years, but never posted it. It's so easy and yummy and quick. Four minutes at pressure and it's ready for the final cheeses and a melt.
The recipe I use is one from therecipewell dot com. It's the easiest. Some want you to use a cheesecake pan or other instant pot pan covered with foil. The trick to this one is not using a formed pan for the lasagna and making a pot of creamy lasagna noodles - but not getting a burn notice. If that happens, the lasagna is nearly cooked - it takes getting up to pressure and counting down only four minutes. Voila - it's done. If you get a BURN warning, simply release the pressure, open up the IP cover, scrape the bottom of the cooking lasagna and restart for four minutes.
To make the lasagne - Use a bit of olive oil in the IP pan and saute 1 pound of beef and 1/2 to 1 pound of Italian sausage removed from the casings.
When the meat is nearly done, add one chopped onion and a few chopped or minced garlic cloves. Cook for a few minutes. Scrape the bottom of the pan by adding one 15 ounce can of beef broth and deglaze. Then add one 15 or 22 ounce jar of marinara, Mix well. Snap about 1 lb of malfadine pasta into 4-6 inch lengths and place in the pot. Cover with another 15-oz of beef broth. Add a can of chopped tomatoes and about 1/4 - 1/2 cup of fresh basil. Make sure the pasta is covered with liquid.
Cover the pressure cooker and add 4 minutes to the Pressure Cook. It will take about ten minutes to come up to pressure. After four minutes of pressure, release. Take off cover SAFELY at the end of the pressure release; add 1 cup of ricotta cheese and 2 cups of shredded fresh mozzarella. Stir in the cheese and cover. Take off cover and add parmesan or Italian cheese. Melt and serve with more fresh basil.
Easy-peasey dinner for a crowd or when you have so little time but have the ingredients on hand. And it's great leftover!
