Description
Instant Pot Lazy Lasagna is a quick and easy one-pot meal combining layers of lean ground beef, tender mini lasagna noodles, rich marinara sauce, and creamy cheeses. This simplified lasagna recipe uses the Instant Pot to cook everything perfectly in just minutes, making it a comforting and satisfying dinner without the fuss of traditional baking.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef or ground Italian sausage
- ¼ teaspoon salt
- a few turns freshly ground black pepper
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 3 cups chicken broth (can substitute water and adjust salt to taste)
- 22 oz jar marinara sauce (650 ml / 2 ¾ cups)
- 1 15oz can diced tomatoes
Spices and Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
Pasta and Cheese
- 10-12 oz short Mafalda pasta (mini lasagna noodles)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
Optional Garnish
- Fresh parsley
- Parmesan cheese
Optional
- Olive oil (optional, to sauté very lean ground beef)
Instructions
- Sauté the Meat and Aromatics: Turn on the Sauté function on the Instant Pot. When it indicates “hot,” add the ground beef and season with salt and pepper. Cook until nearly done, breaking it into small pieces. Add diced onion and minced garlic, continue cooking until the beef is browned and onion softened. Drain excess grease by soaking it with a paper towel if needed, without removing food from the pot.
- Deglaze the Pot: Turn off the Sauté function and pour a small amount of chicken broth. Use a flat-bottomed spatula to scrape and lift any browned bits stuck to the bottom of the pot, ensuring no burn notice during pressure cooking.
- Add Remaining Ingredients and Layer: Add the remaining chicken broth, then layer marinara sauce, diced tomatoes, dried basil, parsley, onion powder, oregano, and red pepper flakes. Evenly spread the mini lasagna noodles on top, pressing them gently into the liquid. Do not stir after adding pasta.
- Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and select Manual or Pressure Cook on high pressure for 4 minutes. It will take about 15 minutes to come to pressure before the cooking countdown starts.
- Release Pressure and Add Cheese: Perform a controlled quick release of pressure, releasing a little at a time to avoid splatter. Open the lid and stir the mixture briefly. Fold in the ricotta cheese, then top with freshly grated mozzarella.
- Melt Cheese and Serve: Set the lid slightly ajar on the pot and let the residual heat melt the mozzarella for a few minutes. Garnish with fresh parsley and parmesan cheese if desired. Serve immediately. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
- This is the easiest lasagna ever, made in one pot with layers of meat, noodles, sauce, and two types of cheese.
- You can substitute ground Italian sausage for beef for added flavor.
- Use cottage cheese as a ricotta alternative if desired.
- The mini lasagna noodles cook quickly under pressure and absorb all the flavors.
- Adjust salt if using water instead of broth to maintain seasoning balance.
- Leftovers keep well refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 7 g
- Sodium: 884 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 83 mg
