Instant Pot Lazy Lasagna
This Instant Pot Lazy Lasagna recipe has all the classic Italian flavors of traditional lasagna but comes together in just 30 minutes! Made with cottage cheese for extra protein and creaminess, this one-pot wonder is perfect for busy weeknight dinners.
Servings: 6 servings
Calories: 367kcal
Ingredients
- 1½ pounds lean ground beef
- 2 tablespoons olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 jar pasta sauce about 880 mL or 3¾ cups
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 cups Mafalda noodles or broken up lasagna noodles or noodles of your choice
- 3 cups beef broth or water
- 1 cup cottage cheese or ricotta cheese
- 1 cup mozzarella cheese shredded
Instructions
- Press Sauté on your Instant Pot and add 2 tablespoons olive oil. Add 1.5 pounds of ground beef to the pot, breaking it up and stirring frequently until almost no pink remains. Add 1 diced onion and 3 minced garlic cloves, cooking for 2-3 minutes until the onions soften. Drain excess grease and press Cancel.
- Add 1 jar pasta sauce, 2 teaspoons Italian seasoning, 1 teaspoon oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper to the pot. Stir to combine, scraping the bottom thoroughly to prevent any stuck bits.
- Layer 4 cups of Mafalda noodles or broken-up lasagna noodles evenly over the meat sauce. Do not stir. Pour 3 cups of beef broth over the noodles, pressing down any noodles that stick above the liquid. All noodles must be submerged.
- Secure the lid and set the valve to sealing position. Pressure cook on high for 6 minutes. When done, perform a quick release. Be careful of the hot steam.
- Once the pin drops, remove the lid and stir in 1 cup of cottage cheese until well combined. Sprinkle 1 cup mozzarella over top. Replace the lid (unsealed) and let sit for 3 minutes until the cheese melts.
- Remove the lid and serve immediately while hot and creamy. Enjoy!
Video
Notes
- Use lean ground beef to prevent excess grease.
- Don't stir after adding noodles - layering is key.
- Make sure all noodles are covered with liquid.
- Saute the sauce for 5 minutes after cooking if it seems thin.
- Leftovers keep well for 3-4 days in the refrigerator in an airtight container.
Nutrition
Calories: 367kcal | Carbohydrates: 39.6g | Protein: 33.5g | Fat: 7.7g | Saturated Fat: 2.3g | Cholesterol: 57.1mg | Sodium: 1291mg | Potassium: 559.9mg | Fiber: 2.4g | Sugar: 4.4g | Vitamin A: 45.8IU | Vitamin C: 2.2mg | Calcium: 199.6mg | Iron: 3.9mg
