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Lasagna (makes two 7")
Ingredients
  • 32 oz ricotta cheese
  • 16 oz shredded mozzarella cheese
  • ½ cup Parmesan/Romano cheese
  • 1 tsp oregano
  • 1 tsp parsley
  • 2 eggs
  • 20 oz package Italian flavored ground turkey
  • 48 oz tomato sauce
  • 1 package lasagna noodles (only need 12 of the 16 noodles)
Steps
  1. Cook turkey on saute (hot) in IP.
  2. While turkey is cooking, mix ricotta, Parmesan/Romano cheese, oregano, parsley, and eggs.
  3. Place foil on the outside of two 7" round push pans. Spray inside with Pam.
  4. Break up two lasagna noodles per pan and line. Top with 4 generous spoonfuls of tomato sauce, making sure to cover noodles well.
  5. Top each with ¼ of the sausage.
  6. Top with ricotta mixture (3 to 4 large spoonfuls), then some mozzarella.
  7. Repeat layers again, ending with noodles, sauce, and remaining mozzarella.
  8. Spray some foil and place over the top of the pan.
  9. Add 1.5 cups water to IP. Use a foil sling or silicone band on pan. Place lasagna on trivet.
  10. Cook 20 min, NR 10 min.
Notes
  • Took about 1 hour to make them.
  • Only took 5 min to come to pressure at room temp.
  • Cooking from frozen: Took 20 min to come to pressure, cooked for 30, 10 min NR.
 

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