Description
This Instant Pot Lazy Lasagna recipe offers a simplified, one-pot version of traditional lasagna that saves time without compromising on flavor. Combining lean ground beef, savory marinara, herbs, and creamy cheeses with short pasta, this dish layers all ingredients directly in the Instant Pot for quick pressure cooking. The result is a comforting, cheesy lasagna with minimal fuss, perfect for busy weeknights or meal prep.
Ingredients
Scale
Meat and Aromatics
- 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
- Olive oil (optional, for sautéing)
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
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
Pasta and Cheeses
- 10-12 oz short Mafalda pasta (use 10oz for saucier texture, 12oz for less; see note 1 for substituting different pasta)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
Garnish (Optional)
- Fresh parsley
- Parmesan cheese
Instructions
- Sauté the Meat and Aromatics: Turn on the Sauté function on your Instant Pot. When it indicates ‘hot’, add the ground beef and season with salt and freshly ground black pepper. Cook the beef, breaking it into smaller pieces, until almost cooked through. Then add diced onion and minced garlic, cooking until the beef is browned and the onion softens. Drain excess grease if needed by using kitchen tongs and a paper towel to soak it up without removing the food from the pot.
- Deglaze the Pot: Turn off the Sauté function and pour in a small amount of chicken broth. Use a flat-bottomed spatula to scrape and deglaze the bottom of the pot, removing any cooked-on bits stuck to the surface to avoid burning during pressure cooking.
- Add Remaining Ingredients: Pour in the remaining chicken broth, then add marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and optional red pepper flakes. Layer the short Mafalda pasta evenly on top, gently pressing it down into the liquid. It’s not necessary for the pasta to be fully submerged. Avoid stirring at this stage to keep layers intact.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook function on high pressure and set the time to 4 minutes. It will take approximately 15 minutes for the Instant Pot to reach pressure before the cooking time begins.
- Release Pressure and Add Cheese: After cooking finishes, perform a controlled quick release of pressure by letting it out gradually to reduce splatter. Open the lid carefully, stir the lasagna gently, and then incorporate the ricotta cheese. Top with freshly grated mozzarella cheese. Leave the lid slightly ajar on the pot for a few minutes to allow the cheese to melt.
- Serve and Garnish: Serve the lazy lasagna immediately while hot. Garnish with fresh parsley and Parmesan cheese if desired. Store any leftovers in a sealed container in the refrigerator and consume within 4 days for optimal freshness.
Notes
- Pasta substitution: You can substitute 12 ounces of any short pasta; avoid using only 10 ounces when substituting non-mafalda pasta as mafalda noodles absorb more liquid. Using 10 ounces of other pastas may result in a soupy texture.
- Pasta cook time calculation: Calculate the pressure cook time by taking the lowest cook time on the pasta package, rounding down to an even number if needed, then dividing by 2. For example, a 7-minute pasta becomes 6, which divided by 2 yields 3 minutes of pressure cooking.
- This recipe was tested successfully in both 6-quart and 8-quart Instant Pot models.
- Use olive oil for sautéing only if desired; the ground meat can release sufficient fat alone.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
