Ingredients
1 tbsp. extra-virgin olive oil
1/2 medium yellow onion, chopped
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 lb. ground beef
Kosher Salt
Freshly Ground Black Pepper
3 c. marinara sauce, divided
2 c. ricotta cheese
1 c. egg, lightly beaten
1/2 c. freshly grated Parmesan
1/4 c. freshly chopped basil, plus more for garnish
Cooking spray
9 lasagna noodles, boiled to al dente
2 c. shredded mozzarella
Preparation
Step 1Set Instant Pot to Sauté and heat oil. Add onion and cook until softened, 4 to 6 minutes. Add oregano and crushed red pepper flakes and cook until fragrant, 1 minute more. Add beef and cook, stirring occasionally, until no pink remains. Season with salt and pepper.Step 2Using a slotted spoon, remove beef and place in a large bowl. Add 2 ½ cups marinara to meat and toss to combine. Remove Instant Pot bowl and clean. Step 3In a medium bowl, stir to combine ricotta, egg, Parmesan, and basil and season with salt and pepper.Step 4Build lasagna: Spray an 8" springform pan with cooking spray. Spread ¼ cup marinara in the bottom of the pan. Add a layer of noodles, trimming to fit pan, then top with ½ the ricotta mixture. Add ½ the meat mixture and sprinkle with ½ cup mozzarella. Add another layer of noodles, then add the remaining ricotta mixture and meat sauce in even layers. Top with more noodles, remaining ¼ cup marinara, and remaining mozzarella. Step 5Add 1 1/4 cup water to bottom of Instant Pot, then fit with a trivet. Place lasagna on trivet and secure lid. Set Instant Pot to high and cook for 22 minutes. Let pressure release naturally for 10 minutes, then quick release. Step 6If desired, set oven broiler to high and broil until golden, 2 to 3 minutes. Let cool 10 minutes, then garnish with basil before serving.
Looking for a meatless option? Our vegetarian lasagna is an all-time fave.
