PREP TIME: 10 mins | COOK TIME: 45 mins | SERVES: 6 to 8
Super cheesy and seriously easy to make. This Instant Pot Lasagna is the lazy version of the original oven-baked lasagna and this tastes amazing! With minimal prep work, you’ll get the same result, if not better!
INGREDIENTS
2 tbsp olive oil
1 1/2 lbs. lean ground beef
3 cloves garlic
10 oz. dried lasagna noodles (about 11)
1 small yellow onion
2 tbsp tomato paste
1 tbsp dried Italian seasoning
1/2 to 1 tsp red pepper flakes
1 (24 to 25-oz.) jar marinara sauce
3 c. water, divided
1 c. whole-milk ricotta cheese
2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 tbsp fresh parsley leaves
1/2 c. grated Parmesan cheese
4 oz. part-skim mozzarella cheese
How to make Instant Pot Lasagna
Step 1: On a 6-quart or larger Instant Pot or pressure cooker, select the Saute function. Meanwhile, dice 1 small yellow onion and mince 3 garlic cloves. Into thirds (about 11), break 10 oz. Lasagna noodles and set aside.
Step 2: To the Instant Pot, add 2 tbsp olive oil. Once shimmering, add 1 1/2 pounds of lean ground beef and cook for about 4 minutes without stirring until the bottom has browned. Using a wooden spoon, break the beef into pieces once browned and cook for additional 6 minutes until the meat is browned and completely cooked.
Step 3: Toss in the onion and garlic. Cook for another 4 to 5 minutes until tender. Add 2 tbsp tomato paste, 1 tbsp dried Italian seasoning, 1/2 to 1 tsp red pepper flakes, 1 tsp of kosher salt, and 1/4 tsp of black pepper during the last minute of cooking. Cook for a minute more until the tomato paste darkens.
Step 4: Next, pour in 1 jar of marinara sauce, 2 c. water, and season with the rest of the 1 tsp kosher salt and 1/4 tsp black pepper. Stir well, scraping the browned bits from the bottom of the pot. Over the sauce, layer the broken noodles in various directions. Gently press the noodles until they are barely submerged in the meat mixture. Then, stir in 1 c. water. Make sure the noodles are covered with a bit of liquid.
Step 5: Cover and lock the lid, sealing the valve. Set to cook for 5 minutes under High pressure.
Step 6: Meanwhile, place 1 c. ricotta cheese and half c. grated Parmesan cheese in a medium bowl. Mix well until combined. Grab 4 oz part-skim mozzarella cheese and shred. Then, roughly chop 2 tbsp parsley leaves.
Step 7: Allow the pressure to naturally release for 10 minutes when the cooking time is up. Then, quickly release the remaining pressure.
Step 8: Over the lasagna, dollop the ricotta mixture and sprinkle with mozzarella. Replace the lid and allow the cheese to melt for about 10 minutes.
Step 9: Before serving, garnish with some parsley. Enjoy!
NOTE:
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.
Nutrition Facts:
Per serving, based on 8 servings. (% daily value)
Calories 566 Fat 32.2 g (49.5%) Saturated 13.5 g (67.4%) Carbs 37.0 g (12.3%) Fiber 3.2 g (13.0%) Sugars 6.9 g Protein 30.7 g (61.5%) Sodium 859.0 mg (35.8%)
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