PREP TIME: 10 mins | COOK TIME: 45 mins | YIELD: Serves 6 to 8
This is an amazing lasagna recipe made in an Instant Pot! Super easy to make and popular known as Lazy lasagna. So good and tastes as great as the oven-baked version.
INGREDIENTS
2 tbsp olive oil
1 ½ 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
½ to 1 tsp red pepper flakes
1 (24 to 25-oz.) jar marinara sauce
3 c. water, divided
2 tsp fresh parsley leaves
1 c. whole-milk ricotta cheese
½ c. grated Parmesan cheese
4 oz. part-skim mozzarella cheese
2 tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
How to make Instant Pot Lasagna
Step 1: Set to Saute a 6-quart or larger Instant Pot or pressure cooker.
Step 2: In the meantime, dice 1 small yellow onion and mince 3 garlic cloves. Into thirds, break 10 ounces of lasagna noodles. Set aside.
Step 3: To the Instant Pot, drizzle 2 tbsp olive oil. Once the oil is shimmering, cook 1 ½ lbs of lean ground beef, undisturbed for about 4 minutes until the bottom is browned. After 4 minutes, break the beef into pieces using a wooden spoon and cook for another 6 minutes until the meat is no longer pink and completely cooked.
Step 4: Add the onion to the beef along with the garlic. Cook for another 4 to 5 minutes until tender. Add 2 tbsp tomato paste, 1 tbsp dried Italian seasoning, ½ to 1 tsp red pepper flakes, 1 tsp of kosher salt, and ¼ tsp of black pepper in the last minute of cooking. And cook until the tomato paste has darkened.
Step 5: Pour in 1 jar of marinara sauce and 2 c. water. Add the rest of the 1 tsp kosher salt and ¼ tsp black pepper. Stir and scrape the browned bits from the bottom of the pot. Add the noodles, pressing them down until barely submerge. Then, add the rest of the 1 c. water and stir.
Step 6: Lock and seal the lid. Set to cook for 5 minutes on High pressure.
Step 7: In a medium bowl, whisk 1 c. ricotta cheese with ½ c. grated Parmesan.
Step 8: Grab the part-skim mozzarella cheese and shred it to make 4 ounces and coarsely chopped 2 tbsp parsley leaves.
Step 9: Allow the pressure to naturally release for 10 minutes once the cooking time is up, then do a quick release to release the rest of the pressure.
Step 10: Over the lasagna, dollop the ricotta mixture. On top, sprinkle the mozzarella. Close the lid and let it sit for 10 minutes until the cheese has melted.
Step 11: Serve the Lasagna right away garnished with some parsley. Enjoy!
NOTE:
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.