Aloha State Deep Dish Lasagna

Ingredients

• 2–4 tbsp Salted Perfection Garlic Sauté Finishing Salt (divided)
• 8 oz ground pork
• 1 cup ham steak or Canadian bacon, diced (check labels for no added sugar)
• 1 cup canned pineapple chunks, drained (juice reserved)
• 24 oz marinara sauce (no sugar added)
• 9 oz oven-ready lasagna noodles, broken to fit
• 15 oz whole milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1 cup water (for the pressure cooker liner)

Instructions

1. Grab a mixing bowl. Combine the ricotta, the egg, the oregano, and 1 tablespoon of Salted Perfection Garlic Sauté Finishing Salt. Mix it until smooth. This egg is the binder—don't skip it or your cheese layer will weep.
2. Set your Instant Pot to Sauté. Brown the ground pork until it's cooked through. Drain the excess grease. Stir in the diced ham and the drained pineapple chunks just to warm them up. Turn off the heat.
3. Pour the marinara sauce into a separate bowl. Stir in about 1/4 cup of the reserved pineapple juice to add natural sweetness without refined sugar. Season this sauce with another tablespoon of the Garlic Sauté salt.
4. Grease a 7-inch springform pan that fits inside your pot. We are building layers here. Start with a ladle of sauce on the bottom.
5. Layer in this order: broken noodles (overlap them slightly), a smear of the ricotta mixture, a scoop of the pork-ham-pineapple mix, a handful of mozzarella, and more sauce.
6. Repeat the layers until you run out of room, leaving about an inch of space at the top. Finish with the remaining sauce and a heavy layer of mozzarella and Parmesan.
7. Cover the springform pan tightly with foil. This keeps the condensation out so you don't end up with lasagna soup.
8. Pour 1 cup of water into the Instant Pot liner. Place the trivet inside, then carefully lower your foil-wrapped pan onto the trivet.
9. Lock the lid. Set the valve to Sealing. Cook on High Pressure for 24 minutes.
10. When the timer beeps, let it Natural Release for 10 minutes, then quick release the rest. Carefully lift the pan out.
11. Remove the foil. The cheese will be melted, but if you want those brown spots, pop it under your oven broiler for 3 minutes. Let it rest for 10 minutes before slicing so the layers set up. DUNZO!