Pressure Cooker Lasagna

Instructions

• In a fry pan or in your electric pressure cooker, saute the sausage.
• Add pasta sauce. Season with Italian seasoning, granulated garlic,  salt, and pepper (to taste).
• Simmer on low to heat and slightly thicken the sauce.
• In a separate bowl, combine the ricotta cheese, egg, 1/2 cup mozzarella cheese, and black pepper.
• Using a 6 inch round X 3 inch deep springform pan, layer the lasagna starting with sauce. Top with lasagna noodles, meat sauce, and ricotta mixture. Top again with a layer of lasagna noodles and continue until you have two layers. Finish with a final layer of noodles topped with just meat sauce. 
• Cover the springform pan tightly with foil.
• In the inner pot of your electric pressure cooker, add a small rack.
• Pour 1 1/2 cups of water into the inner pot.
• Place the springform lasagna on top of the rack. Return the inner pot to the cooker.
• Put the lid on the cooker and set it to seal. Use the high pressure setting and cook for 25 minutes. When it finishes, allow it to naturally release.
• When the pressure cooker has fully released, carefully remove the lid.
• Top the lasagna with additional mozzarella cheese.
• Put the air fryer lid onto the cooker. If your pressure cooker does not have an air fryer function, melt the cheese using the oven.
• Turn your cooker on approximately 360 degrees. Air fry a few minutes until the cheese is melted an bubbly.
• Remove the air fryer lid carefully.
• Remove the lasagna with a lifter onto a hot pad. Allow to rest about 10 minutes.
• Unmold the lasagna from the springform pan. Use a large spatula to carefully remove the lasagna from the base of the springform pan to a platter.
• Cut into wedges and serve.
• Enjoy!