Instant Pot: Sausage & Pepperoni Lasagna

Baked pastas are especially popular in my house lately because it's easy to assemble as a make ahead meal and it's a comforting dish perfect for the cold weather. My favorite baked pasta is lasagna and I recently made this Sausage & Pepperoni Lasagna.  It came out fantastic -  no boil pasta sheets are broken, nestled between tomato sauce, zesty sausage and pepperoni, creamy ricotta and a blanket of mozzarella cheese...

I loved how easy it was to put together and having a no boil lasagna makes it even easier. I found assembling this the day before and then baking the day after had great results. The pasta was able to absorb some of the moisture and liquid of the sauce, making it really flavorful and overall, a tighter lasagna that didn't spill out when cut. 

Sausage & Pepperoni Lasagna
recipe adapted from Guy Fieri

8oz ricotta cheese
1 egg
1 tablespoon Italian seasoning
1 pound (GF) no boil lasagna sheets
4 oz sliced pepperoni
2 cups pasta sauce 
2 cups shredded mozzarella cheese
1 pound bulk Italian sausage, cooked
1 cup grated Parmesan cheese

In your Instant Pot:

Plug in the IP with insert set in place.

Add trivet to the pot with 1 1/2 cups of water.

Lightly grease a 7" or 6" springform pan with cooking spray, set aside.

Spread 1/2 cup of pasta sauce on the bottom of the springform pan.

Next, layer the no-cook lasagna noodles over the sauce - enough to cover the bottom of the springform pan, breaking the noodles to fit as needed.

In a bowl, combine the ricotta cheese, eggs and Italian seasoning.

Add half of the ricotta mixture over the noodles. Top with another layer of noodles, followed by another cup of tomato sauce. Scatter half of the sausage and half of the pepperoni over tomato sauce layer. Cover with remaining half of ricotta mixture. Top with another layer of noodles and cover with another cup of tomato sauce.

Add another layer of remaining sausage and pepperoni. Cover with remaining tomato sauce. 

Cover with aluminum foil and place on trivet in Instant Pot with 1 1/2 cups water. Cook 20 mins on high pressure. Natural Pressure Release for 20 minutes.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove lasagna from IP and uncover; top with mozzarella and Parmesan cheese. 

Broil in preheated oven until browned to your preference, Let stand 10 minutes before cutting.