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a serving of Instant Pot lazy lasagna shown on a wooden plate topped with melted mozzarella and fresh basil leaves
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5 from 1 vote

Instant Pot Lazy Lasagna

Instant Pot lazy lasagna gives you all the flavor of the classic dish with a fraction of the time and effort. This easy pressure cooker pasta takes only a few minutes to put together so you can enjoy the flavors of lasagna on even the busiest night of the week!
Prep Time11 minutes
Cook Time4 minutes
Total Time15 minutes
Course: Dinner, Entree, Main Course, Pasta
Cuisine: American, Italian
Servings: 6
Calories: 658kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • extra virgin olive oil optional
  • 1 lb ground Italian sausage
  • 1 small white onion peeled & diced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 25 oz jar pasta sauce
  • 2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 2 tbsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp ground thyme
  • 16 oz lasagna noodles broken
  • 1 cup water
  • pinch red pepper flakes
  • salt & pepper to taste
  • 1 cup shredded Parmesan
  • 1/2 cup shredded mozzarella cheese
  • ricotta cheese for serving
US Customary - Metric

Instructions

  • If using, add olive oil to the bowl of your Instant Pot, and press the Saute button on high. Once the oil's heated through (will appear shimmery), add the sausage & onions to the pot. Cook, breaking up & crumbling the meat as you do, until it's cooked through.
  • Drain off any excess grease, and then add the garlic to the pot. Saute for an additional minute, just until fragrant. Hit the 'cancel' button, to stop the cooking process.
  • Pour the broth into the pot, and use a sturdy spoon to deglaze the bottom of the pot- making sure to scrape up any stuck on bits as you do.
  • Pour the water into the pot, followed by the the pasta sauce and seasonings. Add the lasagna pieces to the pot, making sure they aren't all in a pile or clump, and gently press them down so they're just submerged in the sauce.
  • Add the lid, turning to close, and make sure the vent valve is set to the sealing position. Pressure cook the mixture for 4 minutes. Once done, carefully turn the vent valve to release the built up steam for a quick release.
  • Open the lid, and give the contents a stir to evenly combine.
  • Stir in the Parmesan cheese until melted.
  • Ladle the lasagna mixture into bowls or out onto plates.
  • Top with shredded mozzarella and/or a dollop of fresh ricotta before serving.

Notes

This recipe was tested in an 8 quart Instant Pot.

Nutrition

Calories: 658kcal | Carbohydrates: 62g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 1186mg | Potassium: 516mg | Fiber: 4g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 4mg