Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tsp extra-virgin olive oil
• 3 onions chopped
• 3 courgettes
• 1 large carrot
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground
• 800 g chopped tomatoes
• Cooking Spray
• Handful basil fresh
• 180 g part-skim ricotta cheese
• 500 g spinach
• 50 g goats cheese roughly 1/4-cup
• 8 lasagne sheets
• 30 g Parmesan cheese shredded fresh
• Basil leaves

Instructions

1. Add oil to the Inner pot and select saute.
2. Add onion, courgette and carrot, and cook, stirring constantly for 5 minutes.
3. Add garlic and cook for a further 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
4. Pour the contents into a bowl and give the inner pot a quick wipe down.
5. Coat the inner pot with cooking spray.
6. Combine basil, ricotta, spinach and goat cheese in a medium bowl.
7. Spread 1/3 of the spinach/cheese mixture in the cooker then arrange 1/3 of the lasagne sheets on top, breaking as necessary to fit in the pot. Add 1/3 of the tomato mixture on top of the lasagne sheets, and Repeat spinach/cheese mixture, lasagne sheet then tomato mixture twice more, finishing with tomato on top covering the pasta sheet completely.
8. Close and lock the lid of the Instant Pot. Press Slow Cook function and adjust to select “less” mode, and program the time for 2 hours.
9. When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.
10. Serve with salad.