Description
Indulge in a hassle-free Instant Pot Lazy Lasagna that’s packed with all the classic flavors of traditional lasagna but without the layering hassle. This recipe is a time-saver and a family favorite!
Ingredients
Units
Scale
For the Lasagna:
- 1 lb lean ground beef or ground Italian sausage
- 1/4 teaspoon salt
- A few turns freshly ground black pepper
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 3 cups chicken broth (can sub water and adjust salt to taste)
- 22 oz jar marinara sauce (650 ml / 2 3/4 cups)
- 1 15oz can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
- 10-12 oz short Mafalda pasta (mini lasagna noodles) - use 10oz for saucier texture, 12oz for less
- 1 cup ricotta cheese (can sub cottage cheese)
- 1 cup freshly grated mozzarella cheese
Garnish:
- Fresh parsley and parmesan cheese (optional)
Instructions
- Sauté the Meat: Turn on the Sauté function on the Instant Pot. Cook the beef with salt and pepper, then add onion and garlic until browned.
- Deglaze and Layer: Add a bit of broth to deglaze, then layer broth, marinara, diced tomatoes, herbs, and pasta. Do not stir.
- Pressure Cook: Close the lid, set to Manual High pressure for 4 minutes. Do a quick release at the end.
- Finish: Stir, add ricotta, top with mozzarella, and melt the cheese with the lid askew. Serve garnished with parsley.
Notes
- Pasta Substitution: Use 12 ounces of any short pasta to avoid a soupy result.
- Pasta Cook Time Calculation: Divide the lowest pasta cook time on the package by 2 (round down if odd) for pressure cook time.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Recipe adapted from Instant Pot Lasagna Soup.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 7g
- Sodium: 884mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 83mg
