Instant Pot Lazy Lasagna With Cottage Cheese

This Instant Pot Lazy Lasagna With Cottage Cheese has all the flavor of traditional lasagna, but it's ready in less than 30 minutes.

This deconstructed lasagna is made in an Instant Pot and cooks in just 4 minutes!

Why You'll Love This Easy Recipe

• Easy to make. This dish is easy to make, even if you are new to using the Instant Pot.
• Fast: It is done in a fraction of the time it takes to make traditional lasagna in the oven.
• One-pot: I'm all about easy family meals and one-pot cooking, and this meal ticks both of those boxes!
• Comfort Food: This lazy lasagna is perfect when you want something warm and hearty.

Ingredient Notes and Substitutions

The following simple ingredients are easy to find at your local grocery store.

• Lean ground beef. I used lean ground beef, but you could also use other ground meat, such as a mixture of ground beef and ground pork, or ground sausage or ground Italian sausage. Ground venison or ground turkey will also work.
• Onion. I used a yellow onion, but you can use any type of onion, or substitute ½ teaspoon of onion powder.
• Garlic cloves. Substitute ½ teaspoon of garlic powder.
• Pasta sauce. I used my favorite jar of organic pasta sauce. You could also use Homemade Canned Spaghetti Sauce or tomato sauce thickened with tomato paste.
• Mafalda noodles. I used these mini lasagna noodles, but you can substitute any pasta, such as bow tie pasta, broken-up lasagna noodles, or fusilli pasta. Use whatever you have on hand.
• Cottage cheese. Substitute with ricotta cheese.
• Beef broth. I used hot beef broth, but you can substitute it with chicken broth, vegetable broth, or plain water.
• Mozzarella. I used freshly grated mozzarella, but you could use Parmesan cheese instead.

See the recipe card below for quantities and a complete list of ingredients.

How To Make Instant Pot Lazy Lasagna

Step 1: Saute. Press the 'Sauté' function on your pressure cooker and add the olive oil to the pot. Brown the ground beef, stirring frequently. When the pink is almost gone, add the diced onions and garlic. Cook for 2-3 minutes until the onions begin to get translucent. Drain any grease. Press 'Cancel'.

Step 2: Add the sauce. Add the pasta sauce, Italian seasoning, oregano, salt, and black pepper to the pot. Stir to combine. Scrape the bottom of the pot with a spoon to release any browned bits that may be stuck to the bottom to avoid a burn notice.

Step 3: Add the noodles. Add the noodles on top of the meat mixture. DO NOT STIR.

Step 4: Add the liquid. Pour the beef broth or water on top of the noodles. DO NOT STIR. Press down on any noodles above the water as you want the water to be above the noodles. If you are using larger noodles, make sure you have enough water to cover them.

Step 5: Cook. Place the lid and turn lid valve to sealing. Pressure cook for 4 minutes at high pressure.

Step 5: Quick release. When the instant pot beeps, signaling that it's done, quick release the pressure. Be careful, as the steam that spurts out is hot and may burn you.

Step 6: Add cheese. Once the pin has fallen, remove the lid. Add the cottage cheese (or ricotta cheese) to the lasagna and stir to combine all ingredients. Sprinkle mozzarella cheese (or parmesan cheese) on top of the lasagna.

Step 7: Place lid on. Place the lid back on the Instant Pot and turn it to lock. Let it sit for 3 minutes. The heat trapped in the pressure cooker will heat the cottage cheese and melt the cheese on top.

Step 8: Serve and enjoy. After 3 minutes, remove the lid. Dish up the lasagna and enjoy!

Serving Suggestions

Serve this instant pot dump lasagna with Caesar salad and breadsticks, garlic bread, Focaccia bread, or Homemade Air Buns.

It is also delicious with Strawberry Spinach Salad or Panera Copycat Tomato Basil Cucumber Salad.

Variations

• Add a teaspoon of chili powder or red pepper flakes for spice.
• Add fresh veggies such as bell pepper, spinach, mushrooms, or celery.
• Omit the meat and add your favorite vegetables for a vegetarian lasagna.
• Add fresh thyme or fresh basil for extra flavor.

Related Recipes: Lasagna Recipe with Ricotta Cheese and Rigatoni Al Forno With Italian Sausage.

Storage

Refrigerator: Let the lasagna cool completely and cover or place it in an airtight container. Store in the refrigerator for 3-4 days. Reheat on the stovetop, microwave, or oven until hot throughout.

Freezer: This lasagna freezes well. Place plastic wrap directly over the lasagna, then cover with aluminum foil. Store in the freezer for up to two months.

Expert Tips

• Scrape the bottom of the pot with a wooden spoon after you are done sauteing the meat to remove any browned bits stuck to the bottom.
• Drain grease from the meat before adding in the rest of the ingredients.
• You may need to cook for a little longer if using different types of noodles. If the noodles are not cooked enough, set the timer for another 2 minutes, then quick release the pressure.

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