Instructions

Prepare the Ingredients

1. Cook the sausage in the Instant Pot by using the "SAUTE" function. Brown like you normally would on the stove. When done, spoon meat to a paper towel lined plate and drain grease. Be sure to wipe the inside of the Instant Pot completely.
2. In a bowl, combine the ricotta cheese, fresh chopped spinach, egg, pressed garlic, fresh basil, salt, and pepper. Mix until combined. Set aside. Spray the bottom of springform pan with cooking spray.

Assemble and Layer.

1. Place a layer of noodles on the bottom of the pan. Use about 2-3 noodles, broken to fit.
2. Spoon ½ cup sauce over the noodles.
3. Top the sauce with HALF of the cooked sausage.
4. Sprinkle with ½ cup of shredded mozzarella cheese.
5. 2-3 noodles, broken to fit.
6. ½ cup sauce
7. ALL of the ricotta mixture
8. Remaining 2-3 noodles, broken to fit.
9. Remaining HALF of the cooked sausage.
10. ½ cup sauce
11. ½ cup mozzarella and all the parmesan cheese

Pressure Cook.

1. Add one cup of water to the bottom of the Instant Pot, and place the trivet in the bottom.
2. Cover the top of the springform pan completely with foil and lower into the Instant Pot to rest on the trivet.
3. Lock the lid in place, make sure the valve on top is set to "SEALING." Cook on HIGH PRESSURE for 25 minutes.
4. When cook time ends, allow to naturally release for 10 minutes, before opening the valve and releasing pressure.
5. Remove the pan using the sling and remove the foil over the pan. Allow lasagna to rest an additional 10 minute before removing the springform pan. *You can also broil for a few minutes if you prefer a browned top**
6. After lasagna has rested, remove the springform pan. Slice and serve. ENJOY.