Pot in Pot Recipe: Lasagna (2 in 1) in Instant Pot

Main Ingredients: No-boil lasagna sheets, ricotta cheese, pasta sauce

Cooking Settings: 10 mins, Manual, High Pressure, NPR

INGREDIENTS:

 For Turkey Lasagna:

3/4th pack of no boil lasagna sheets

2 tablespoon cooking oil

1 tablespoon finely chopped garlic

3/4^th cup chopped onions

½ teaspoon salt

1 pound ground turkey

1.5 cups pasta sauce + 2 tablespoon pasta sauce for layering

For Veggie Lasagna:

3/4th pack of no boil lasagna sheets

2 tablespoon cooking oil

1 tablespoon finely chopped garlic

3/4^th cup chopped onions

½ teaspoon salt

2 cups of Vegetable chunks of your choice (mushrooms/ yellow squash/ zucchini etc.)

½ teaspoon black pepper

1.5 cups pasta sauce + 2 tablespoon pasta sauce for layering

For Cheese filling (each lasagna):

(Double the below ingredients if making two lasagnas simultaneously)

16 oz. ricotta cheese

¼ teaspoon salt

½ teaspoon pepper

2 tablespoon finely chopped basil leaves

1 egg

1 tablespoon grated parmesan cheese

Non-stick cooking spray (ex. Evoo spray)

INSTRUCTIONS:

Fillings preparation:

1. In a mixing bowl, mix the ingredients listed under “For cheese filling” section of the ingredients list. If making two lasagnas in one shot, double the ingredients.
2. Heat 2 tablespoon oil in a skillet and sauté, 1 tablespoon chopped garlic, 3/4^th cup chopped onions. Add ½ teaspoon salt and sauté for 3-4 mins.
3. Add the ground turkey (or any meat of your choice) and sauté until most of the moisture evaporates.
4. Now add 1.5 cups of pasta sauce and sauté for 2 more mins.
5. Your meat filling for meat lasagna is ready!
6. For Veggie lasagna, repeat step2. Once onions and garlic are sautéed add veggies of your choice (mushrooms, zucchini, yellow squash etc.)
7. Sautee the veggies and season with some pepper. (Tip: If cooking veggies with more moisture content (ex. Zucchini), cook a minute longer to allow most of the water to evaporate so the lasagna is not soggy).

Procedure for layering the lasagnas

1. Coat the ekovana pans with non-stick cooking spray (EVOO spray).
2. Spread a thin layer of pasta sauce on the bottom of the pan. This prevents the lasagna from sticking to the pan.
3. Break the no boil pasta sheets to fit the pan and lay them flat as the first layer.
4. Spread the ricotta cheese filling mixture using a spoon to form a uniform layer (Tip: You could gently hold the no-boil lasagna sheets with the tip of your forefinger to help to spread the filling evenly).
5. Spread the turkey filling mixture on top of the ricotta cheese layer.
6. Repeat steps 3-5 by alternating, pasta sheet, ricotta cheese layer and meat layer until you have ½ inch room in the ekovana pan.
7. Place the final layer of no-boil pasta sheet and spread the ricotta cheese on top.
8. Repeat steps 2-7 for the veggie lasagna.
9. Stack the ekovana pans with the meat lasagna on the bottom and veggie lasagna on top. Close with lid and lock the easy lift handles.
10. Add 1.5 cups water to pressure cooker insert, lower the stacked pans and close the pressure cooker, with vent in sealing position.
11. Cook on manual/ high for 25 mins and allow the pressure to release naturally.
12. Remove the pans. The lasagnas are perfectly cooked.
13. If desired, top of the pans with extra parmesan/ mozzarella cheese and broil until the cheese melts (2-3 mins) (optional).
14. Run a flat spatula long the inner sides of the pan to loosen the lasagna from the pans.
15. Slice the lasagna and serve from the ekovana pans.
16. Tasty 2-in-1 lasagna cooked simultaneously, ready to enjoy.