Instant Pot Lasagna
User Reviews
5
Instant Pot Lasagna
Description
The Instant Pot Lasagna recipe starts by sautéing extra lean ground beef with onion, garlic, and Italian seasoning directly in the pot to build a flavorful base. Adding salt and pepper seasons the meat as it cooks until no longer pink. Marinara sauce, uncooked pasta such as bow tie, mafalda, or penne, and beef broth are stirred in to create a cooking liquid that will tenderize the pasta under pressure.
Cooking under high pressure for 4 minutes, followed by a natural release, allows the pasta to absorb flavors from the sauce and meat while softening evenly. Stirring in ricotta and Parmesan cheeses adds creamy tang, and topping with shredded mozzarella under the closed lid briefly melts the cheese. Fresh basil scattered on top brightens the dish.
This lasagna is served warm as a rich and filling meal that combines the convenience of the Instant Pot with the layered flavors of a traditional baked lasagna. The one-pot method simplifies cleanup and cooks pasta and sauce together efficiently.
Using quality marinara and cheeses impacts the final flavor noticeably, and browning the meat well builds additional depth. Following your Instant Pot's specific usage guidelines helps achieve best results. The recipe notes also emphasize cooking the beef before adding liquids to capture flavor development.
Ingredients
- 1½ pounds ground beef extra lean
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt to taste
- black pepper to taste
- 24 ounces marinara sauce 1 jar
- 1 pound pasta such as bow time, mafalda or penne, uncooked
- 2 cups beef broth low sodium or no sodium added, up to 2.5 cups if needed
- ½ cup ricotta cheese
- ½ cup Parmesan Cheese shredded
- 1 cup mozzarella cheese shredded
- 1 tablespoon basil chopped, fresh
Instructions
- Prep Instant Pot: Turn your Instant Pot to the sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook The Beef: Add the ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink. Add the garlic, Italian seasoning, salt and pepper and stir. Cook for 2 more minutes until the onion begins to soften.
- Add Ingredients: Add the marinara sauce, pasta and beef broth to the IP. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 4 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, allow for natural pressure release for 10 minutes, after which you can carefully release the pressure. Open the lid and stir well.
- Top with Cheese: Stir in the ricotta cheese and Parmesan cheese then top with mozzarella cheese. Close the lid for a few minutes to melt the cheese.
- Garnish and Serve. Garnish with basil and serve.
Notes
- Choose high-quality marinara sauce and cheeses for better overall flavor in the finished dish.
- Brown the ground beef thoroughly before adding other ingredients to build deeper flavor from browned bits on the pot bottom.
- Consult your Instant Pot's manual for detailed instructions and recommended settings to ensure safe and effective cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 774mg | 32% |
| Potassium | 830mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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