Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 to 8 Servings
This lasagna is ready in just an hour! If you want an easy recipe to try for dinner tonight, then this is the best option! You will be amazed at how delicious this is. Enjoy!
Ingredients:
1 (24 to 25 oz.) jar marinara sauce
3 c water, divided
1 c whole-milk ricotta cheese
1 1/2 lbs. lean ground beef
4 oz. part-skim mozzarella cheese
2 tbsp fresh parsley leaves
2 tbsp tomato paste
1 tbsp dried Italian seasoning
1/2 to 1 tsp red pepper flakes
3 cloves garlic, minced
10 oz. dried lasagna noodles (about 11), broken
2 tbsp olive oil
1/2 c grated Parmesan cheese
2 tsp kosher salt, divided
1 small yellow onion, diced
1/2 tsp freshly ground black pepper, divided
Directions:
Press the “Sauté” button on your Instant Pot. Add 2 tbsp of olive oil and allow it to become hot.
Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the minced garlic and onion slices, then sauté for about 5 minutes or until aromatic and soft.
Put in 2 tbsp of tomato paste, then stir and cook for about a minute to remove the raw taste. Sprinkle pepper, salt, Italian seasoning, and red pepper flakes. Stir until well combined.
Pour in 2 cups of water and 1 jar of marinara sauce. Scrape the bottom of the pot to deglaze it. Stir everything until well blended.
Place the broken noodles over the sauce and press them slowly. Add the rest of the water and stir just until mixed. Make sure to submerge the noodles entirely.
Cover and seal the Instant Pot, then cook for about 5 minutes on a high setting.
In a mixing bowl, add 1/2 cup of grated Parmesan cheese and 1 cup of ricotta cheese. Stir until well combined.
Let the pressure in the pot release naturally for about 10 minutes.
Add the ricotta mixture on top, followed by the mozzarella cheese. Cover the pot and allow the cheese to melt. This usually takes about 10 minutes. Dish out.
Sprinkle freshly chopped parsley over each serving to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.
Ingredients
- 1 (24 to 25 oz.) jar marinara sauce
- 3 c water, divided
- 1 c whole-milk ricotta cheese
- 1 1/2 lbs. lean ground beef
- 4 oz. part-skim mozzarella cheese
- 2 tbsp fresh parsley leaves
- 2 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1/2 to 1 tsp red pepper flakes
- 3 cloves garlic, minced
- 10 oz. dried lasagna noodles (about 11), broken
- 2 tbsp olive oil
- 1/2 c grated Parmesan cheese
- 2 tsp kosher salt, divided
- 1 small yellow onion, diced
- 1/2 tsp freshly ground black pepper, divided
Instructions
Press the "Sauté" button on your Instant Pot. Add 2 tbsp of olive oil and allow it to become hot.
Add the ground beef, then cook for a few minutes until crumbly and brown.
Add the minced garlic and onion slices, then sauté for about 5 minutes or until aromatic and soft.
Put in 2 tbsp of tomato paste, then stir and cook for about a minute to remove the raw taste. Sprinkle pepper, salt, Italian seasoning, and red pepper flakes. Stir until well combined.
Pour in 2 cups of water and 1 jar of marinara sauce. Scrape the bottom of the pot to deglaze it. Stir everything until well blended.
Place the broken noodles over the sauce and press them slowly. Add the rest of the water and stir just until mixed. Make sure to submerge the noodles entirely.
Cover and seal the Instant Pot, then cook for about 5 minutes on a high setting.
In a mixing bowl, add 1/2 cup of grated Parmesan cheese and 1 cup of ricotta cheese. Stir until well combined.
Let the pressure in the pot release naturally for about 10 minutes.
Add the ricotta mixture on top, followed by the mozzarella cheese. Cover the pot and allow the cheese to melt. This usually takes about 10 minutes. Dish out.
Sprinkle freshly chopped parsley over each serving to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.
