Site icon adeliciousexperience by Cordell the Culinary Diva

CR Instant Pot Lasagna Bolognese



  1. Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
  2. Add the olive oil, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
  3. Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
  4. Add the wine and cook until it reduces down, about 3-4 minutes.
  5. Add sauce, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
  6. Natural release, stir in the half & half and garnish with parsleyOr use to layer your lasagna

Note: you can also serve over your favorite pasta, zucchini noodles or spaghetti squash.

  1. Ricotta cheese mixture for lasagna layers
  2. 1 large ricotta cheese
  3. 2 cups shredded parmesan cheese
  4. 1 bag or frozen spinach (thawed and drained)
  5. Salt to taste

Put sauce on the bottom of a 9×13 pan, add layer of lasagna noodles, add a layer of the ricotta mixture, and repeat until the top. Add parmesan and mozzarella on top. Bake at 375 for 45-50 min

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