Instant Pot Single Serving Lasagna (make ahead freezer meal)

This is an easy one for quick meals. While the Instant Pot isn't used in every step, it makes final cooking a breeze - and you can use it for the sauce as well. The lasagna is made in foil mini loaf pans, so each is an individual serving, and freeze well. Just a half hour in the Instant Pot (and 3 minutes in the air fryer or under the broiler) and you have a wonderful, easy lasagna for any weeknight or lunch.

Hardware:

Foil mini loaf pans (I use the Handi-Foil ones). 13 minimum
Long loaf pan
1 oz ladle
Tablespoon
Mini silicone spatula
Mixing bowls
Aluminum foil

Ingredients:

2 pounds ground beef
1 large jar of your favorite pasta sauce (I use the 67 oz Prego)
Italian seasoning and garlic (to taste)
2 packages (16 oz) of no-boil lasagna sheets (long ones are best - they will fit the loaf pans)
2 pounds shredded mozzarella
2 containers Ricotta cheese (15 oz)
2 eggs
1/2 cup grated Parmesan cheese

Step 1 - Brown the ground beef on Sauté, or in a pot on the stove. Drain all the fat, add the pasta sauce and spice to taste (I like adding garlic and Italian seasoning for a deeper flavor). Bring to a simmer for 30 minutes and cool.

Step 2 - Combine the Ricotta Cheese, Parmesan cheese and 2 eggs in a mixing bowl. Stir until well combined.

Step 3 - Soak your lasagna sheets in hot water. I use a kettle to heat the water, a long loaf pan works well for the pasta. Place lasagna noodles in the pan and cover with water for 5-10 minutes - just long enough to soften so they can be cut in half. Pull out one at a time and blot dry with paper towels, and cut into halves to fit the mini loaf pans. Place on a parchment paper lined sheet pan to keep separate until ready to use.

Caution - do not soak any longer than needed for a clean cut, and dry as quickly as possible. Soaked/boiled no-boil lasagna will break down in the freezer if precooked.

Step 4 - using a 1 oz. ladle, add an ounce of sauce to the bottom of a loaf pan. 

Step 5 - Place one lasagna sheet on the sauce. 

Step 6 - Spoon approx. 1 tablespoon of ricotta mixture on the sheet - a small silicone spatula works very well for this. 

Step 7 - Sprinkle with a small amount of shredded mozzarella

Step 8 - Add an ounce of sauce over the mozzarella, spreading out to cover. Repeat steps 5-8 two more times to create a 3 layer lasagna

Step 9 - top with a lasagna noodle

Step 10 - add an ounce of sauce and spread over top. Top with shredded mozzarella. Repeat until all sauce is used up.

Step 11 - cover with foil, then add the plastic lid. Freeze until ready to eat.

Yield about 12-13 individual lasagnas. Note - you will most likely have leftover mozzarella cheese.

To cook a serving:

Place trivet in the bottom of the Instant Pot. Add 1 cup of water. (for 8-10 quart Instant Pots, use 1 1/2 cup water)

Remove the plastic lid and place the lasagna on the trivet. Seal the cooker and pressure cook for 30 minutes, quick releasing at the end. The 6 quart takes about 6 minutes to come to pressure, then a 30 minute countdown.

While quick releasing, preheat your air fryer at 400 (or preheat the broiler with the rack set far enough down for 2" clearance below the lasagna). Remove the foil. The top may still be slightly frozen. That's perfectly normal.

Place the lasagna in the air fryer for 3 minutes (or place on a sheet tray and broil until the cheese is melted and slightly browned).  Enjoy!