Simply Sensational Lasagna


  • 24 ounces pasta sauce with Italian sausage
  • 1/4 cup Water
  • 1 large egg
  • 2-1/2 cups shredded Italian cheese blend
  • 1 cup ricotta cheese
  • 6 ounces oven-ready (no-boil) lasagna noodles
  • Spray a 6-inch springform pan (about 3 inches deep) with nonstick cooking spray (see note). Add 1/2 inch sauce to pan. Transfer remaining sauce to a bowl and stir in water.
  • In a large bowl, whisk egg. Stir in 1-3/4 cups Italian cheese blend and ricotta.
  • Layer one-quarter of the noodles on top of sauce in pan, breaking noodles as needed to evenly cover sauce. Top with one-third of the cheese mixture, then one-quarter of the sauce. Continue with two more layers each of noodles, cheese mixture and sauce, gently pressing down on the noodles between each layer. Finish with a layer of noodles and a layer of sauce (the pan will be very full).
  • Add 1-1/2 cups water and the steam rack to the pot. Place the baking pan on the rack.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 14 minutes.
  • When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. Sprinkle with the remaining Italian cheese blend. Close and lock the lid and let stand for 10 minutes or until cheese is melted.
  • Using the handles of the rack, carefully remove the rack and pan. Let lasagna stand for 10 minutes (to make it easier to cut). Cut into wedges.
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