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When I think of “comfort food,” my mind instantly drifts to lasagna. With its layers of creamy ricotta, savory marinara, and perfectly cooked noodles, there’s so much to love. While a classic lasagna is a weekend endeavor, you can achieve the same cheesy goodness any night of the week with your Instant Pot.
Instant Pot lasagna turns a time-consuming project into a quick and easy meal. The method, endearingly called “lazy lasagna” by the Pinterest community, uses store-bought marinara, cutting down on prep time. Most of the process is hands-off, making it perfect for busy evenings. This recipe serves six to eight people, and leftovers are just as delicious the next day.
Why You’ll Love This Recipe
This Instant Pot lasagna is a game-changer. You’ll love how it transforms a labor-intensive dish into a quick and easy meal. It’s perfect for feeding a crowd or meal prepping, as leftovers store well. Plus, it captures all the flavors you adore in a traditional lasagna.
Kitchen Equipment You’ll Need
- 6-quart or larger Instant Pot or pressure cooker
- Wooden spoon
- Medium bowl
- Cheese grater
Ingredients
- 1 small yellow onion
- 3 cloves garlic
- 10 ounces dried lasagna noodles (about 11)
- 2 tablespoons olive oil
- 1 1/2 pounds lean ground beef
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian seasoning
- 1/2 to 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (24 to 25-ounce) jar marinara sauce
- 3 cups water, divided
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces part-skim mozzarella cheese
- 2 tablespoons fresh parsley leaves
Instructions
- Select the Sauté function on a 6-quart or larger Instant Pot or pressure cooker. Dice the onion, mince the garlic, and break the lasagna noodles into thirds. Set aside.
- Add olive oil to the Instant Pot and heat until shimmering. Add the ground beef and cook undisturbed until browned on the bottom, about 4 minutes. Break up the beef with a wooden spoon and continue to cook until fully browned, about 6 more minutes.
- Add the onion and garlic, cooking until softened, about 4 to 5 minutes. During the last minute, add tomato paste, Italian seasoning, red pepper flakes, 1 teaspoon of kosher salt, and 1/4 teaspoon black pepper. Cook until the tomato paste darkens, about 1 minute.
- Add the marinara sauce, 2 cups of water, the remaining teaspoon of kosher salt, and the remaining 1/4 teaspoon black pepper. Stir and scrape any browned bits from the pot. Layer the broken noodles on top of the sauce, pressing down until just submerged in the meat mixture. Pour in the remaining cup of water and stir gently to incorporate.
- Lock the lid and ensure the valve is set to seal. Cook under HIGH pressure for 5 minutes. It will take about 12 minutes to build pressure. Meanwhile, mix ricotta cheese with Parmesan cheese in a medium bowl. Shred the mozzarella and chop the parsley.
- Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Dollop the ricotta mixture over the lasagna and sprinkle with mozzarella. Replace the lid and let sit for 10 minutes to melt the cheese. Garnish with parsley and serve.
Tips for Success
Make sure the noodles are fully covered with liquid to ensure they cook evenly. Use high-quality marinara for the best flavor, and adjust the red pepper flakes to your spice preference.
Additional Tips and Variations
Try swapping ground beef for turkey or using a combination of meats for different flavors. For a vegetarian version, replace the meat with sautéed mushrooms and spinach.
Nutritional Highlights (Per Serving)
This lasagna is rich in protein and calcium. The cheese and beef add to its hearty nature, while the use of part-skim mozzarella helps manage calorie content.
Frequently Asked Questions (FAQ)
Can I use gluten-free noodles? Yes, just make sure they’re suitable for pressure cooking.
How should I store leftovers? Store in an airtight container in the fridge for up to 3 days.
Can I freeze this lasagna? Yes, it freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
Instant Pot Cheesy Lasagna is a delightful way to enjoy a classic dish with minimal effort. I invite you to try this recipe and share your experience. Whether it’s a busy weeknight or a cozy weekend, this lasagna is sure to bring comfort and joy to your table.
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