Submitted by Bibi V.
Note: I used a 6″ springform pan and all ingredients were raw.
Dry lasagna noodles
Jar pasta sauce
Shredded parmessan cheese
Ground Italian sausage
Prepare springform pan with olive oil spray or similar.
Break down lasagna noodles to fit bottom one layer. Add layer of ricotta and couple of spoonfulls of pasta sauce.
Break down ground sausage into small pieces and add a layer. Top with shredded cheeses and sliced fresh mushrooms.
Top with lasagna noodles (broken to fit) and begin again, about 3 layers total depending on depth of your pan.
Cover with aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on HP. NPR 20 minutes.
Let sit 10 mins before removing sides of pan and serving.
For MORE pictures, and community conversation see Bibi’s original post in the Instant Pot® Community Facebook group.