The Gluten-Free Instant Pot Cookbook by Jane Bonacci

Author:Jane Bonacci
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2018-03-18T16:00:00+00:00

Assembly

1. Cover the bottom of the prepared baking pan with some sauce. Break the lasagna noodles to fit in a single layer in the bottom of the pan (see Note). Cover the pasta with more sauce, half of the ricotta mixture, and one-third of the mozzarella. Repeat twice more, each time pressing down gently on the noodle layer to compress slightly. The final layer will be sauce and mozzarella. Sprinkle the top with Parmesan.

2. Spray a piece of foil with nonstick vegetable spray (without flour) and lay it, sprayed side down, on top of the pan. Lightly crimp the edges of the foil to keep the steam out.

3. Pour the water into the bottom of the inner pot. Place a trivet in the bottom. Set the pan on the trivet. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 24 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.

4. Lift the pan out of the pot, remove the foil, and insert a knife in several places; it should meet no resistance. Set the pan on a baking sheet. If desired, place under the broiler to brown the cheese on top. Remove from the oven and set aside to rest for 10 minutes before cutting into servings, sprinkling a little chopped basil on top of each piece.

NOTE: Timing for the pasta may change depending on the brand used. See here for details.

Yield: 4 servings

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