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.
8oz ricotta cheese
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.
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.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
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.