Description
This Instant Pot Lazy Lasagna is a quick and easy one-pot meal combining layers of lean ground beef, short Mafalda pasta, marinara sauce, and two types of cheese. Using the Instant Pot pressure cooking method, it delivers all the comforting flavors of traditional lasagna without the fuss of multiple dishes, making it perfect for a hearty weeknight dinner.
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
Seasonings
- 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
Instructions
- Brown the Meat and Aromatics: Turn on the Sauté function on the Instant Pot. When the display reads “hot,” add the lean ground beef, seasoning it with salt and freshly ground black pepper. Cook, stirring frequently, breaking the beef into smaller pieces until it’s nearly cooked through. Then add the diced onion and minced garlic, continuing to cook until the beef is fully browned and the onion is softened. Drain any excess grease using kitchen tongs and a paper towel if necessary.
- Deglaze the Pot: Turn off the Sauté function. Pour in a small amount of chicken broth and use a flat-bottomed spatula to scrape the bottom of the Instant Pot, loosening any browned bits stuck to the surface. This prevents the burn warning during pressure cooking.
- Add Remaining Ingredients and Layer: Add the rest of the chicken broth, then spoon in the marinara sauce and diced tomatoes. Sprinkle in the dried basil, dried parsley, onion powder, oregano, and red pepper flakes if using. Evenly layer the short Mafalda pasta on top, gently pushing it down so it’s mostly submerged but do not stir the mixture.
- Pressure Cook: Close the Instant Pot lid and set the pressure release valve to the sealing position. Select Manual or Pressure Cook on high pressure and set the timer for 4 minutes. The pot will take around 15 minutes to come to pressure before cooking begins.
- Release Pressure and Add Cheese: When cooking is complete, perform a controlled quick pressure release by carefully turning the valve to vent slowly to reduce splatter. Open the lid and stir the lasagna gently. Mix in the ricotta cheese evenly throughout, then top with the freshly grated mozzarella. Leave the lid slightly ajar on the pot for several minutes to allow the cheese to melt.
- Serve and Store: Serve the lasagna hot, garnished with fresh parsley and parmesan cheese if desired. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- This is the easiest lasagna ever, made in one pot with layers of meat, noodles, cheese, and sauce.
- Using short Mafalda pasta or mini lasagna noodles helps ensure even cooking in the Instant Pot.
- Deglazing after sautéing is critical to prevent burn errors in the Instant Pot.
- Adjust salt if using water instead of chicken broth in the recipe.
- For different types of pasta, adjust pressure cook time accordingly (generally 2-4 minutes).
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
