Kobe Beef Spinach Lasagna
Kobe Beef Spinach Lasagna
Who knew you could make a gourmet Italian favorite right in your Instant Pot in less than a half hour? This super simple way to make lasagna is delicious and time efficient. Make it vegetarian by substituting ground beef for grilled vegetables!
INGREDIENTS
1 lb Ground Kobe Beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 24 oz jar of marinara sauce
5-6 Lasagna Noodles
1 cup spinach
Cheese Mixture:
1 cup Ricotta Cheese (or Cottage Cheese)
1 Egg
1/2 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1 1/2 tsp Italian Seasoning
Topping:
½ cup mozzarella cheese
½ cup parmesan cheese
INSTRUCTIONS
Begin by sautéing garlic in your Instant Pot or on the stove top then add meat until browned. Season with salt and pepper. Drain and set aside. Combine all ingredients for the cheese layer in a large bowl and set aside. Begin by assembling your lasagna by adding lasagna noodles to the bottom of your Ecozoi insert. Break them apart to cover the bottom, but don’t overlap them. Then add a layer of pasta sauce, ½ of the meat and ½ of the cheese mixture then ½ of spinach. Repeat this process a second time. Finish with another layer of noodles, pasta sauce and the cheese topping. Cover with foil that has been sprayed with non-stick spray and then cover that with the Ecozoi lid. Add 1 ½ cups water to your Instant Pot then add the trivet with handle to lower your insert inside. Pressure cook for 25 minutes, then allow to naturally release for 10-15 minutes. Broil the cheese in your oven if you want it to be golden brown.
