CR Instant Pot Lasagna Bolognese


  • 4 ounces pancetta, or center cut bacon, chopped (optional)
  • 1 large white onion, small dice or minced
  • 1 tbl spoon of olive oil
  • 2 celery stalks, about 3/4 cup, small dice or minced
  • 2 carrots, about 3/4 cup, small dice or minced
  • 2 lb lean ground beef or any 2 lb mix of ground meat
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 Quarts of your favorite sauce or see my CR sauce recipe
  • 1 tbl spoon of complete seasoning
  • 1/2 teaspoon kosher salt and fresh black pepper, to taste
  • 1/2 cup half & half cream
  • 1/4 cup chopped fresh parsley


  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

Leave a Reply