Description
This Instant Pot Lazy Lasagna is a quick and easy one-pot meal that combines layers of savory ground beef, tender Mafalda pasta, rich marinara, and creamy cheeses. Perfect for busy weeknights, it delivers all the comforting flavors of traditional lasagna with minimal effort and cleanup.
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
Liquid and Sauce
- 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
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
Pasta and Cheese
- 10-12 oz short Mafalda pasta (mini lasagna noodles)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
Optional Garnish
- Fresh parsley
- Parmesan cheese
Optional
- Olive oil (optional, to sauté very lean ground beef)
Instructions
- Sauté the Meat and Aromatics: Turn on the Sauté function on your Instant Pot. When it indicates “hot,” add the lean ground beef or Italian sausage, seasoning it with salt and pepper. Cook until the meat is almost done, breaking it into smaller pieces. Then add the diced onion and minced garlic, cooking until the beef is browned and the onion is softened. If there’s excess grease, drain it carefully using kitchen tongs and paper towels without removing the food.
- 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 loosen any browned bits stuck to the bottom of the pot. This prevents a burn warning during pressure cooking and adds more flavor to your dish.
- Add Remaining Ingredients and Layer: Add the remaining chicken broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes. Stir gently to combine. Evenly layer the short Mafalda pasta on top of the sauce mixture. Push the pasta down gently into the liquid—no need to fully submerge or stir.
- Pressure Cook: Close the Instant Pot lid and set the vent to sealing. Select the Manual or Pressure Cook setting and program it for 4 minutes on high pressure. It’ll take about 15 minutes for the pot to come to pressure.
- Release and Add Cheese: Once cooking is complete, carefully perform a controlled quick release of the pressure, releasing it slowly to avoid splattering. Open the lid, stir the contents, then gently fold in the ricotta cheese and sprinkle the grated mozzarella cheese on top. Leave the lid slightly ajar on the pot for a few minutes to allow the cheese to melt.
- Serve and Garnish: Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- The easiest lasagna ever! Made with layers of meat, noodles, sauce, and two types of cheese, this recipe offers a quick and fuss-free approach to classic comfort food.
- Mafalda pasta works great for layering, but any short noodle similar to lasagna sheets or mini lasagna noodles is suitable.
- If your Instant Pot model differs, adjust pressure cooking time slightly based on your pasta type as needed.
- Use olive oil to sauté if cooking with very lean ground beef to prevent sticking and add flavor, though it’s optional.
- To avoid excess grease, use tongs and paper towels for draining fat instead of removing the meat from the pot.
- For a vegetarian alternative, substitute ground meat with plant-based crumbles and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 7 g
- Sodium: 884 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 83 mg
