Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine the onion, garlic, ground beef, whole tomatoes (crushing with your hands or chopping with kitchen shears), water, tomato paste, oregano, basil #1, salt #1 and black pepper #1.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Combine onion, garlic, ground beef, whole tomatoes (crushing with your hands or chopping with kitchen shears), water, tomato paste, oregano, basil #1, salt #1 and black pepper #1.
3. Brush eggplant slices on both sides with olive oil.
4. Place on a baking sheet in a single layer and sprinkle with salt #2 and pepper #2.
5. Place under the broiler until browned on both sides. You may have to flip them over in the middle of cooking time. This should take about 8-12 minutes, but broiler temperatures vary, so watch carefully.
6. Grease 1 springform pan per 4 servings.
7. Layer in this order: meat sauce, lasagna noodles, eggplant, the spinach, cheese, and basil #2. Repeat as many times as possible.
8. Cover loosely with foil.
9. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
10. Place pan on trivet, creating a foil sling, if necessary.
11. Lock lid into place and seal steam nozzle.
12. Cook on high pressure for 20 minutes.
13. Naturally release pressure for 10 minutes, then release any remaining pressure.
14. Broil for a few minutes to brown cheese, if desired.