Open in Cookpad AppSteps
- 1
(Red mixture) Cook the ground beef and onion in a pan, drain, mix with pasta sauce
- 2
(White mixture) microwave spinach with a bit of water, until somewhat soft about 1minute, squeeze excess water when it’s cooled
- 3
Mix all the white mixture ingredients together until well combined
- 4
In the instant pot, spread some of the red mixture
- 5
Layer with uncooked lasagna noodle, break to fit the size
- 6
Spread white mixture on top of the noodle
- 7
Add more noodle,
- 8
And more sauce
- 9
Repeat one more time, finish with red mixture completely cover the noodle, you can just use the sauce without meat if you run out of red mixture.
- 10
Pour 1/2 cup (low) or almost 1 cup water all around the lasagna where is touching the pot
- 11
Top with mozzarella cheese any amount of your liking.
- 12
Set the instant pot to slow cooker setting, high for 2.5 - 3 hours, low for 5 - 6 hours or could be longer - sorry I haven’t cook it low for a long time. When the pasta is soft enough all the way to the bottom, it’s ready! Use a spatula to cut and serve
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