Sugar icing that is fluffy.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
- 1 ½ cups marinara sauce, or to taste
- 2 cups fresh spinach
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package soft goat cheese
Instructions
- Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
- Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
- Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
- Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.
- You can use regular lasagna noodles instead of the no-boil type if desired.
Nutrition Facts
| Calories | 756 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 4 g |
| Protein | 51 g |
| Saturated Fat | 21 g |
| Sodium | 1600 mg |
| Sugars | 11 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Best dish so far
10***Loved it!!! So did hubby. Easy ,Fast, and 2nd day even better!!! I would use less sauce. And this is the No Noodle Zucchini …I just used a small casserole dish. I had drained several times the excess moisture from zucchini. But it was Wonderful! Ty Diane
This was amazing. Will be making again. Had Italian seasoning and powdered garlic
I hate to put it this way, while it was good, it was nothing special. There are only the two of us to cook for so I preferred smaller recipes. I already have one for 2 servings that is much easier and quicker to make.
This came out great! I ended up using Boursin in place of the goat cheese, which made this taste amazing with the extra garlicky flavor.
This was great! I used ricotta instead of feta and omitted the spinach altogether. Found the small springform pan (7”) at Walmart for $9.00. (Be sure to spray it with non-stick spray as I don’t think the recipe says to do that.) Worked great!
Easy and delicious!
I made this recipe and only swapped out ricotta cheese for the goat cheese. it was absolutely delicious and I will definitely make again.
I gave this a 5 star as much for the method as well as the recipe itself. Seasonings are subjective and a personal preference, so I add what I like as should everyone without giving it a negative rating because you felt like adding something. I’ll be making this one over and over since we are a retired couple making this amount is perfect!
I made mine in a round oven proof bowl. I used a separate to brown meat. Drained and rinsed meat with filtered water to remove any fats. I then mixed a 1/2 teaspoon of Italian seasoning into the browned meat. I used extra mozzarella, ricotta, cottage cheese, spinach. I made a foil sling to lower bowl in pot on top of the trivet. After the instant pot, I made sure I had a full layer of mozzarella on top and broiled 5 to 8 minutes. I cut into wedges and scooped out pieces of it. Delicious. Next time I’ll try pre making and then freeze it.
This is the easiest lasagna I have ever made! I love lasagna, but I always hated making it in the oven. I tried it in the slow cooker once and that turned out horribly. The oven-baked version is so expensive, time consuming and there are so many leftovers that we get tired of lasagna. The only changes I made to the recipe was using Italian sausage instead of plain ground beef and using ricotta cheese in place of goat cheese. It was still delicious! I will definitely be making this lasagna again!
I used chicken Italian sausage instead of ground beef. Very good. It was better the next day!
We loved this! E-Z, and delicious. The tangy goat cheese was perfect. The noodles were a bit under done, so here are my subtle changes: Cook 30 minutes. Also, mix 1 1/2 c pasta sauce (spicy Arrabiata) with browned meat. Use additional sauce on each layer. Full 5 or 6 ounce bag of baby spinach, coarsely chopped. Broil 4 minutes. Definitely making this again.
I made this for the first time tonight and it was DELICIOUS! I made a couple changes to suit our palate, I used ground beef and spicy Italian sausage, I did not use spinach, and I substituted ricotta cheese for the goat cheese. It was amazing, we’ll definatly make this one again.
wife really liked it. 8^) 2nd dish with I/Pot. bought a set of spring-forms also. turned out better than i expected. should get better with practice.
This was pretty good but to me, didn’t taste like lasagna. It was definitely Italian and it was tasty so 4 stars. I will make this again for sure.
awesome and easy to make definitely make again
We loved it so easy and tasty
Really enjoyed this lasagna. Even enjoyed making it too. I’m on the road for 340 days of the year. It was a nice end to my day of driving. I didn’t change a thing. I won’t in the future either. Very nice.
I used frozen spinach, american cheese slices and it still turned out delicious. Thanks for the recipe!
The goat cheese was just the right touch!