Leave lasagna to thaw enough to be cut with a knife. I put mine in the fridge the night before. It was definitely still frozen when I pulled it out of the fridge but cut-able. As long as it’s not frozen solid you’re good to go. Cut into 1 inch slices and place in crock pot.
Cover with chicken broth. I used 9 cups of water and 7 bouillon cubes (my cubes each make 1 C broth).
Cook on high for 3 hours or until heated through.
Season with Italian seasoning and garlic salt to taste. Top with a sprinkling of shredded mozzarella if desired.
Instant Pot DirectionsFirst add the broth to your instant pot. Next add the lasagna on top. Do not stir. Pressure cook on high for 10 minutes. Allow for at least a 5 minute NPR. Still and add extra cheese if desired.