Easiest Instant Pot Lazy Lasagna
This recipe takes the traditional lasagna ingredients—pasta, meat, sauce, and cheese—and turns them into an easy, one-pot dish that can be made in just 30 minutes. No need to layer noodles and bake for hours. With the Instant Pot, you can get that perfect lasagna texture and flavor in record time, with less mess and minimal effort
Ingredients
- 1 tbsp olive oil (optional, for sautéing)
- 1 1b lean ground beef (or ground turkey, or Italian sausage)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 3 cups chicken broth (or water, adjusted with salt)
- 22 oz jar marinara sauce (650 ml / 2¾ cups)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes (optional)
- 10–12 oz short mafalda pasta (or other short pasta)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup mozzarella cheese, freshly grated
- Fresh parsley and Parmesan cheese for garnish (optional)
Instructions
- Sauté the Meat: Turn on the sauté function of the Instant Pot and add olive oil (if using). Once the pot shows “HOT,” add ground beef (or your choice of meat), salt, and pepper. Break the meat into smaller pieces while sautéing. Add the diced onion and minced garlic and cook until the meat is browned and the onion is soft. Drain excess grease if necessary.
- Deglaze the Pot: Turn off the sauté function. Pour in a small amount of chicken broth and use a spatula to scrape up any browned bits from the bottom of the pot
- Add Remaining Ingredients: Pour in the remaining chicken broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, and red pepper flakes (optional). Stir to combine. Layer the uncooked pasta on top, pressing it down slightly to ensure it’s in an even layer. Do not stir.
- Pressure Cook: Close the lid and set the vent to Sealing. Select Manual/Pressure Cook on high pressure and cook for 4 minutes. After the cooking cycle ends, perform a controlled quick release of the pressure.
- Finish the lasagna: Open the lid carefully. Stir the lasagna and add ricotta cheese, mixing it in. Top with mozzarella cheese and place the lid askew on the pot to melt the cheese for a few minutes.
- Serve: Garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Pasta Choices: Mafalda pasta mimics lasagna noodles, but you can substitute with other short pasta such as rotini or penne. If using long pasta, adjust the cooking method.
- Sauciness: For a saucier version, use 10 ounces of pasta; for a thicker texture, use 12 ounces.
- Meat Substitutes: Ground turkey, chicken, or even plant-based proteins can replace ground beef or sausage.
- Make-Ahead: This lasagna works well for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.