The Best Instant Pot Lasagna

I am a mom of two daughters, grandma of seven grandchildren and one great grandchild. I make scrapbooks for each of them for graduation. I love to cook meals more than baking.

subheading: Meat Mixture:

½ lb Lean Ground Beef (85% to 90% lean) You can use all ground beef

½ lb Ground Italian Sausage (you can use all sausage)

½ tsp Coarse Salt (¼ tsp table salt)

¼ tsp Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp Italian Seasoning

subheading: Cheese Mixture:

1 cup Ricotta Cheese (or Cottage Cheese)

1 Egg

½ cup Mozzarella Cheese, shredded

½ cup Parmesan Cheese, grated

1 ½ tsp Garlic Powder

1 ¼ tsp Onion Powder

1 ¼ tsp Italian Seasoning

½ tsp Oregano

½ tsp Salt (if your pasta sauce is salty, decrease to ¼ tsp)

½ tsp Pepper

¼ cup Chopped Fresh Parsley

subheading: Remaining Layers:

1 (24 oz) jar Pasta Sauce (about 3 cups) (I prefer marinara, or use your favorite brand)

½ cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)

5 to 6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)

½ cup Mozzarella Cheese, shredded

½ cup Parmesan Cheese, grated

Directions at simplyhappyfoodie.com

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