Ingredients
3 cups of Bolognese Meat Sauce
approx 8 lasagne sheets (I use oven ready)
1 cup/240ml of 2% milk (1 HEa)
1 tbs of cornstarch (0.5 syns)
salt and black pepper
pinch of mustard powder
60g of parmesan (2 x HEa’s)
90g of mozzarella (2 x HEa’s)
Instructions
Place the pasta sheets in some boiling hot water, just to soften a little so they are easier to cut to shape
Spray a 7 inch spring form pan with spray oil
Add 2 lasagne sheets to the bottom of the pan, cutting to fit
Then add 1 cup of meat sauce and spread across evenly
Add another 2 lasagne sheets
Then another cup of meat sauce
another 2 lasagne sheets
more layer meat sauce
and then top with the remain lasagne sheets
Add the milk to a sauce pan
mix cornstarch with a little cold water to make a slurry
Pour this into the milk and heat gently until it thickens
Season with salt, black pepper and a pinch of mustard powder.
Stir in 30g/1oz of parmesan.
Pour sauce on top of the final layer of lasagne sheets.
Top with the remaining parmesan and mozzarella.
Loosely cover the top with aluminium foil.
Pour 1 cup of water into the bottom of the Instant Pot.
Add the rack and carefully lower the spring form pan on to the rack.
Set to 15 mins manual high pressure.
Once finished cooking, do a quick pressure release.
Carefully lift out springform pan from the Instant Pot, remove foil and place under a grill for approx 5 mins until nice and golden on top.
Let rest for approx 10 mins before removing from springform pan and slicing.
Serve with your choice of sides.
Notes
Cooking time, does not include coming to pressure and meat sauce prep.
To cook in the oven – place springform pan on a baking tray and bake in the oven for 45 mins at 180c/350f until golden on top
