INSTANT POT LASAGNA

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Prep Time: 10 mins | Cook Time: 45 mins | Yield: 6-8 Servings

This will be the easiest lasagna recipe you will ever cook! Give it a try and experience every bite of this amazing dish. Enjoy!

Ingredients:

1 small yellow onion

3 cloves garlic

10 oz dried lasagna noodles (about 11)

2 tbsp olive oil

1 1/2 lb lean ground beef

2 tbsp tomato paste

1 tbsp dried Italian seasoning

1/2 to 1 teaspoon red pepper flakes

2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

1 (24 to 25-oz) jar marinara sauce

3 c water, divided

1 c whole-milk ricotta cheese

1/2 c grated Parmesan cheese

4 oz part-skim mozzarella cheese

2 tbsp fresh parsley leaves

Directions:

Step 1: Press the “sauté” button on the Instant Pot or Pressure Cooker.

Step 2: Mince 3 cloves of garlic, slice 1 small onion and pull apart 10 ounces of lasagna pasta.

Step 3: Add in 2 tablespoons of oil into the Instant Pot and allow it to become hot.

Step 4: Add 1 ½ pound of lean ground beef and cook for 4 minutes or until crumbly and brown.

Step 5: Add in the garlic and onion. Saute for 4 minutes or until aromatic and translucent.

Step 6: Add in 2 tablespoons of tomato paste, 1 teaspoon of red pepper flakes, dried Italian Seasoning, salt, and pepper, then cook for 1 more minute or until the sauce becomes dark.

Step 7: Add in 2 cups of water, 1 jar of marinara sauce, salt, and pepper. Stir until well combined and make sure to scrape the bottom to get the brown bits.

Step 8: Arrange the lasagna noodles over the sauce.

Step 9: Pour in 1 cup of water and slowly stir until just mixed.

Step 10: Seal the Instant Pot and cook for 5 minutes over high pressure.

Step 11: In a medium bowl, add in ½ grated Parmesan cheese and ricotta cheese. Stir until well combined.

Step 12: Add in shredded mozzarella cheese and 2 tablespoons of parsley.

Step 13: Release the pressure of the Instant Pot for about 10 minutes.

Step 14: Spread the cheese mixture on top of the lasagna and sprinkle a generous amount of mozzarella cheese on top.

Step 15: Cover and allow the cheese to melt for about 10 minutes.

Step 16: Sprinkle parsley on top.

Step 17: Serve and enjoy!

Note:

Place any leftovers in the fridge. It can last up to 4 days.

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...