Instant Pot Lasagna – Looking for a mouthwatering, time-saving dinner idea? Look no further than this amazing recipe for Instant Pot Lasagna! With its layers of rich flavors and melty cheese, this dish is sure to impress both family and friends. Prepare to dive into a scrumptious combination of tender lasagna noodles, hearty ground beef, and a luscious blend of cheeses. Discover why this Instant Pot Lasagna has become a go-to favorite for busy households everywhere!
Picture this: a bustling kitchen, the savory aroma of Italian spices wafting through the air, and the laughter of your loved ones filling the room. That’s the scene in my home whenever I whip up this incredible Instant Pot Lasagna. It all started when my husband, a self-proclaimed lasagna aficionado, declared that no lasagna could rival his grandmother’s famous recipe. Determined to prove him wrong, I set out to create a recipe that would leave him speechless. Lo and behold, this Instant Pot Lasagna became an instant hit! The first bite transported him back to his childhood, and we’ve been enjoying this dish as a family ever since. It has earned its place as a beloved staple in our home, and I’m thrilled to share the recipe with you.
Why This Instant Pot Lasagna Is a Must-Try?
- Speedy and Convenient: With the help of the Instant Pot, this lasagna comes together in a fraction of the time it takes to make traditional baked lasagna. Perfect for busy weeknights or when you’re craving a homemade Italian feast without the lengthy preparation.
- Flavor Explosion: The combination of lean ground beef, aromatic onions, garlic, and a medley of Italian herbs and spices creates a symphony of flavors that will leave your taste buds dancing with delight.
- Cheesy Goodness: Prepare for a cheese lover’s paradise! This recipe features a velvety blend of ricotta, Parmesan, and mozzarella cheeses, resulting in irresistible gooeyness that perfectly complements the meaty layers.
- Foolproof Method: The Instant Pot ensures perfectly cooked lasagna noodles every time. No more worrying about undercooked or overcooked pasta—each bite will be tender and flavorful.
Ingredients:
- 1 small yellow onion, finely diced
- 3 cloves of garlic, minced
- 10 ounces dried lasagna noodles (about 11), broken into thirds
- 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 (adjust to taste)
- 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, shredded
- 2 tablespoons fresh parsley leaves, coarsely chopped
Directions:
Set your Instant Pot to the Sauté function and add 2 tablespoons of olive oil. Once shimmering, add the lean ground beef and let it brown for about 4 minutes without stirring. Break up the beef using a wooden spoon and continue cooking until browned and cooked through, around 6 minutes more.
Add the diced onion and minced garlic to the pot and cook until softened, about 4 to 5 minutes. In the last minute of cooking, add the tomato paste, dried Italian seasoning, red pepper flakes (adjust according to your preference for heat), 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook for another minute until the tomato paste darkens in color.
Pour in the marinara sauce, 2 cups of water, the remaining 1 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper. Stir well, scraping any browned bits from the bottom of the pot. Arrange the broken lasagna noodles on top of the sauce, making sure they are in different directions. Press down gently on the noodles until they are just submerged in the meat mixture. Pour the remaining 1 cup of water over the noodles and stir gently to ensure they are covered with a little liquid.
Lock the Instant Pot lid in place and set the valve to the “sealing” position. Cook under HIGH pressure for 5 minutes. It will take approximately 12 minutes for the Instant Pot to come up to pressure.
While the lasagna is cooking, mix the ricotta cheese and grated Parmesan cheese together in a medium bowl. Also, shred the mozzarella cheese and chop the parsley leaves.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then perform a quick release to release any remaining pressure.
Carefully dollop the ricotta mixture over the lasagna, followed by sprinkling the shredded mozzarella on top. Place the Instant Pot lid back on and let it sit for 10 minutes to allow the cheese to melt. Finally, garnish with the freshly chopped parsley and get ready to indulge!
Notes:
- Feel free to customize this recipe by adding your favorite vegetables, such as sliced mushrooms, spinach, or bell peppers, for an extra nutritional boost.
- If you prefer a milder or spicier flavor profile, adjust the amount of red pepper flakes accordingly.
- For a vegetarian version, substitute the ground beef with plant-based ground meat or a medley of sautéed vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for future deliciousness.
In conclusion, this Instant Pot Lasagna recipe is a game-changer when it comes to preparing a classic Italian dish with ease and efficiency. With the help of your trusty Instant Pot, you can create a mouthwatering lasagna that captures all the flavors and textures you love, without spending hours in the kitchen.
This recipe offers a tantalizing blend of lean ground beef, aromatic onions and garlic, and a medley of Italian herbs and spices that will transport you straight to Italy with each bite. The perfectly cooked lasagna noodles, smothered in a rich marinara sauce and topped with a melty, cheesy layer, create a symphony of flavors that will leave you craving more.
Not only does this Instant Pot Lasagna deliver on taste, but it also saves you valuable time. No more waiting for hours for your lasagna to bake in the oven—this recipe cuts down the cooking time significantly, making it perfect for those busy weeknights when you need a quick and satisfying meal.
So, gather your ingredients, dust off your Instant Pot, and get ready to impress your family and friends with this delectable Instant Pot Lasagna. Whether it becomes a new family tradition or a go-to recipe for special occasions, one thing is certain: it will leave a lasting impression on your taste buds and make you fall in love with lasagna all over again. Enjoy the journey of creating this culinary masterpiece and savor every delicious bite. Buon appetito!
Frequently Asked Questions
Can I use no-boil lasagna noodles for this recipe?
Yes, you can! Simply follow the recipe as directed, but reduce the amount of water to 2 cups since no-boil noodles require less liquid.
Can I make this recipe in a traditional oven instead of an Instant Pot?
Absolutely! To make this lasagna in a conventional oven, layer the ingredients in a baking dish, cover with foil, and bake at 375°F (190°C) for about 45 minutes or until bubbly and golden.
Can I substitute cottage cheese for ricotta cheese?
Yes, you can use cottage cheese as a substitute for ricotta. Simply use an equal amount and enjoy the creamy texture it brings to the lasagna.
Instant Pot Lasagna
Ingredients
- 1 small yellow onion finely diced
- 3 cloves of garlic minced
- 10 ounces dried lasagna noodles about 11, broken into thirds
- 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 adjust to taste
- 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 shredded
- 2 tablespoons fresh parsley leaves coarsely chopped
Instructions
- Set your Instant Pot to the Sauté function and add 2 tablespoons of olive oil. Once shimmering, add the lean ground beef and let it brown for about 4 minutes without stirring. Break up the beef using a wooden spoon and continue cooking until browned and cooked through, around 6 minutes more.
- Add the diced onion and minced garlic to the pot and cook until softened, about 4 to 5 minutes. In the last minute of cooking, add the tomato paste, dried Italian seasoning, red pepper flakes (adjust according to your preference for heat), 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook for another minute until the tomato paste darkens in color.
- Pour in the marinara sauce, 2 cups of water, the remaining 1 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper. Stir well, scraping any browned bits from the bottom of the pot. Arrange the broken lasagna noodles on top of the sauce, making sure they are in different directions. Press down gently on the noodles until they are just submerged in the meat mixture. Pour the remaining 1 cup of water over the noodles and stir gently to ensure they are covered with a little liquid.
- Lock the Instant Pot lid in place and set the valve to the "sealing" position. Cook under HIGH pressure for 5 minutes. It will take approximately 12 minutes for the Instant Pot to come up to pressure.
- While the lasagna is cooking, mix the ricotta cheese and grated Parmesan cheese together in a medium bowl. Also, shred the mozzarella cheese and chop the parsley leaves.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then perform a quick release to release any remaining pressure.
- Carefully dollop the ricotta mixture over the lasagna, followed by sprinkling the shredded mozzarella on top. Place the Instant Pot lid back on and let it sit for 10 minutes to allow the cheese to melt. Finally, garnish with the freshly chopped parsley and get ready to indulge!
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