Gluten-Free Pressure Cooker Lasagna

Steps

1. 1

   Start by cooking the ground beef on high-heat on sauté, add in the garlic salt and Italian seasoning.

2. 2

   Carefully remove the meat and drain it.

3. 3

   Place the pot back into the pressure cooker along with 1 1/2 cups of water.

4. 4

   Add in the rack so that it's low and the handles are up to make it easy to remove it. This is doable with a Ninja Foodi. If it isn't with yours, make a foil sling to be able to easily remove the pan.

5. 5

   Using a 7-inch springform pan, spray it with non-stick cooking spray, and then add one layer of gluten-free oven-ready lasagna noodles to the bottom. These will need to be broken apart to fit.

6. 6

   Add in the ground beef, top it with part of the marinara sauce.

7. 7

   Top with 1/2 of the cottage cheese. It's best to use a slotted spoon so the liquid from the cheese can drain out.

8. 8

   Repeat the layer with lasagna noodles, meat, sauce, and cottage cheese.

9. 9

   Add the shredded mozzarella cheese on top along with garlic salt and Italian seasoning.

10. 10

    Place the pan in the pressure cooker, making sure if you are using a foil sling that it's centered properly.

11. 11

    Add the lid, seal the nozzle, and cook on high pressure for 20 minutes.

12. 12

    Natural release for 15 minutes.

13. 13

    While it's naturally releasing if you prefer, heat the oven to low broil.

14. 14

    Quick release the remaining and remove the lasagna.

15. 15

    Place the pan of lasagna on a baking sheet and put in the oven on low broil for 5 minutes. It's best to watch this closely as many times heat is different on broil for each oven.

16. 16

    Carefully remove.

17. 17

    Let cool for about 5 minutes and carefully release the pan. We found this was best done on the baking sheet so that any liquid could drain out.

18. 18

    It can be served right from here, or use a large spatula to move it to a serving plate.