Lasagne with the Instant Pot Duo Crisp

Welcome to the joy of one-pot cooking!  The Duo Crisp creates a spectacular lasagne in a fraction of the time, with less mess and fuss!  Simply swop the lids to move from the pressure cook phase (to cook the pasta layers perfectly) to the Air Fryer phase which gives the lasagne a gorgeous golden-brown crispiness!
 
Tools: 
Duo Crisp, or Instant Pot and Vortex Air Fryer
Springform cake pan (18 – 20 cm – depending on 6L / 8L size)
Foil
 

Ingredients:
 
For the meat sauce:
500g beef mince
1 onion, diced
4 cloves garlic, minced
2 tsp dried Italian herbs
½ tsp chilli flakes
500ml / 2 cups tomato passata
 
For the cheese layer:
250g smooth ricotta cheese
100g mozzarella cheese, grated
50g Parmesan cheese, grated
½ cup fresh parsley, roughly chopped
1 XL egg
 
Topping:
50g mozzarella cheese, grated
30g parmesan cheese, grated
 
±6-8 lasagne sheets, uncooked
Olive oil
Salt and pepper, to taste
 
Method:
 
Set the Instant Pot to sauté on High.
 
Add a drizzle of olive oil and then the onion, garlic, and a pinch of salt.
Cook until soft and fragrant.
Add the beef mince, Italian herbs, and chilli flakes.
Cook until the beef is lightly browned.
Add the tomato passata and bring to a simmer.
Simmer until thickened. Taste for seasoning.
 
Remove meat sauce from the inner pot and set aside.
 
Wash and dry the inner pot.
 
In a medium bowl, combine the ricotta, mozzarella, Parmesan, parsley, and egg.
Mix well until smooth.
 
 
Lightly brush an 18cm or 20cm springform pan with olive oil.
 
Divide meat sauce into 3 and cheese mixture into 2.
Arrange a layer of lasagne sheets on the bottom of the pan, breaking / trimming the sheets to fit.
Top with a layer of meat sauce and then half of the cheese mixture.
Add another layer of lasagne sheets, meat sauce, and the rest of the cheese mixture.
Finish with the last layer of lasagne sheets and the last third of the meat sauce.
 
Cover the pan tightly with tinfoil.
Return the inner pot to the Instant Pot and add 1 cup of water and the trivet.
Create a tinfoil sling for the lasagne and lower it into the pot.
 
Pressure Cook on High for 25 minutes.
Natural release for 15 minutes.
 
Remove the foil from the lasagne and dry out the inner pot.
 
Sprinkle the top of the lasagne with the remaining mozzarella and Parmesan.
 
Switch to the Air Fryer lid.
Select Broil (Grill) at 204˚C for 10 minutes and grill until the cheesy topping is deeply golden brown.
 
Let the lasagne cool and “set” for a few minutes.
 
Remove from the springform pan and place on a serving platter.
 
Slice the lasagne and serve warm with a side salad.