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 carrots, spinach, broccoli and onion #1 and mix together in a mixing bowl. Set aside.
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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 carrots, spinach, broccoli and onion #1 and together in a mixing bowl. Set aside.
3. Create cheese filling by mixing together the Ricotta cheese, egg, Asiago cheese #1, Mozzarella cheese #1, Parmesan cheese #1 and black pepper #1 in another mixing bowl. Set aside.
4. Begin sauce by melting butter #1 in Instant Pot using saute feature.
5. Add garlic and onion #2 to melted butter and cook until onions are translucent.
6. Add flour and cook for 1 minute, stirring frequently.
7. Add milk, Asiago cheese #2, Mozzarella cheese #2, black pepper #2, parsley, and nutmeg. Stir frequently and bring to a low boil, until sauce thickens.
8. Pour sauce into a bowl and wipe out Instant Pot.
9. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
10. Pour a small amount of sauce on bottom of oven proof springform/ cake pan. Use 1 pan per 4 servings.
11. Cover sauce layer with lasagna noodles, breaking into pieces to fill in gaps if necessary.
12. Spread half of the cheese filling over the pasta layer.
13. Sprinkle half of the vegetable mixture over the cheese layer.
14. Sprinkle Mozzarella cheese #3 over the vegetables.
15. Pour more sauce over the Mozzarella.
16. Repeat another layer of noodle, cheese and vegetable mixture.
17. Sprinkle Mozzarella cheese #4 over the vegetables.
18. Add one more layer of pasta.
19. Pour all remaining sauce over last layer of pasta.
20. Combine butter #2, Panko breadcrumbs and shredded Parmesan cheese #2 until well coated.
21. Sprinkle crumb topping on top of final layer of sauce.
22. Cover with foil.
23. Using a foil sling, place prepared pan on top of trivet.
24. Lock lid into place and seal steam nozzle.
25. Cook on high pressure for 20 minutes.
26. Naturally release pressure for 10 minutes.
27. Broil for a few minutes to brown cheese, if desired.