PREP TIME: 10 MINS | COOK TIME: 45 MINS | YIELD: 6 to 8 servings
I have been making lasagna for as long as I can remember! And lately, I am obsessing with this Instant Pot Lasagna recipe. With the same goodness but with less work, my family can enjoy their favourite lasagna anytime!
INGREDIENTS
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1 small yellow onion
3 cloves garlic
10 oz. dried lasagna noodles (about 11)
2 tbsp olive oil
1 1/2 lbs lean ground beef
2 tbsp tomato paste
1 tbsp dried Italian seasoning
1/2 to 1 tsp red pepper flakes
2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 (24 to 25-oz.) jar marinara sauce
3 c. water, divided
1 c. whole-milk ricotta cheese
1/2 c. grated Parmesan cheese
4 oz. part-skim mozzarella cheese
2 tbsp fresh parsley leaves
How to make Instant Pot Lasagna
Step 1: Set a 6-quart or large Instant Pot or pressure cooker to “Saute”. In the meantime, dice a small yellow onion, mince three garlic cloves, and break into thirds a 10-ounces lasagna noodle. Set aside.
Step 2: To the Instant Pot, heat 2 tbsp olive oil. Once the oil is shimmering, add 1 1/2 lbs of lean ground beef and cook for about 4 minutes undisturbed, until the bottom has browned. Using a wooden spoon, break the beef into pieces and cook further until browned and cooked through. This takes another 6 minutes or so.
Step 3: To the IP, add the onion and garlic. Cook for about 4 to 5 minutes until soft. Add 2 tbsp tomato paste, a tbsp dried Italian seasoning, half tsp red pepper flakes, a tsp kosher salt, and 1/4 tsp black pepper in the last minute of cooking. And continue to cook for another minute until the tomato paste has darkened.
Step 4: To the beef mixture in the IP, add 1 jar of marinara sauce along with 2 cups of water, 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. Then, in different directions over the sauce, layer the broken noodles. Press the noodles down until they are just submerged in the meat mixture. Now, pour in the rest of the 1 cup water and gently stir. Make sure the noodles are now covered with a bit of liquid.
Step 5: Put the lid on and seal. Set on high pressure for about 5 minutes.
Step 6: Meanwhile, in a medium bowl, combine a cup of ricotta cheese with a half cup of grated Parmesan cheese. Take 4 ounces of part-skim mozzarella cheese and shred. And coarsely chop the 2 tbsp parsley leaves.
Step 7: Natural release the pressure for about 10 minutes once done cooking, then quick release any remaining pressure.
Step 8: Over the lasagna, dollop the ricotta mixture and top with mozzarella. Replace the lid and allow the lasagna to sit for at least 10 minutes until the cheese has melted.
Step 9: Before serving, garnish with parsley. Enjoy!
NOTE:
Place any leftovers in an airtight container and store them in the fridge for up to 4 days.
Nutrition Facts:
Per serving, based on 8 servings. (% daily value), Calories 566 | Fat 32.2g (49.5%) | Saturated 13.5g (67.4%) | Carbs 37.0g (12.3%) | Fiber 3.2g (13.0%) | Sugars 6.9g | Protein 30.7g (61.5%) | Sodium 859.0mg (35.8%)
Ingredients
- 1 small yellow onion
- 3 cloves garlic
- 10 oz. dried lasagna noodles (about 11)
- 2 tbsp olive oil
- 1 1/2 lbs lean ground beef
- 2 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1/2 to 1 tsp red pepper flakes
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 (24 to 25-oz.) jar marinara sauce
- 3 c. water, divided
- 1 c. whole-milk ricotta cheese
- 1/2 c. grated Parmesan cheese
- 4 oz. part-skim mozzarella cheese
- 2 tbsp fresh parsley leaves
Instructions
Step 1: Set a 6-quart or large Instant Pot or pressure cooker to “Saute”. In the meantime, dice a small yellow onion, mince three garlic cloves, and break into thirds a 10-ounces lasagna noodle. Set aside.
Step 2: To the Instant Pot, heat 2 tbsp olive oil. Once the oil is shimmering, add 1 1/2 lbs of lean ground beef and cook for about 4 minutes undisturbed, until the bottom has browned. Using a wooden spoon, break the beef into pieces and cook further until browned and cooked through. This takes another 6 minutes or so.
Step 3: To the IP, add the onion and garlic. Cook for about 4 to 5 minutes until soft. Add 2 tbsp tomato paste, a tbsp dried Italian seasoning, half tsp red pepper flakes, a tsp kosher salt, and 1/4 tsp black pepper in the last minute of cooking. And continue to cook for another minute until the tomato paste has darkened.
Step 4: To the beef mixture in the IP, add 1 jar of marinara sauce along with 2 cups of water, 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. Then, in different directions over the sauce, layer the broken noodles. Press the noodles down until they are just submerged in the meat mixture. Now, pour in the rest of the 1 cup water and gently stir. Make sure the noodles are now covered with a bit of liquid.
Step 5: Put the lid on and seal. Set on high pressure for about 5 minutes.
Step 6: Meanwhile, in a medium bowl, combine a cup of ricotta cheese with a half cup of grated Parmesan cheese. Take 4 ounces of part-skim mozzarella cheese and shred. And coarsely chop the 2 tbsp parsley leaves.
Step 7: Natural release the pressure for about 10 minutes once done cooking, then quick release any remaining pressure.
Step 8: Over the lasagna, dollop the ricotta mixture and top with mozzarella. Replace the lid and allow the lasagna to sit for at least 10 minutes until the cheese has melted.
Step 9: Before serving, garnish with parsley. Enjoy!
Notes
Place any leftovers in an airtight container and store them in the fridge for up to 4 days.
