Make everyone’s favorite pasta supper with a fraction of the work with this recipe for Easy Instant Pot Lasagna, and get ready to dish out seconds!
We do love lasagna around these parts. We do not love all the fuss that goes into making traditional lasagna though – slippery noodles, all the layering, all the baking.
I know, I’m such a complainer! But my pickiness about making traditional lasagna has inspired me to write all kinds of recipes that deliver lasagna in a faster, easier way.
I’m talking frying pan lasagna. I’m talking ravioli lasagna. I’m talking lasagna soup. I’m talking lasagna cupcakes.
So of course I needed to get my trusty Instant Pot in on the lasagna action, and this scoop and serve version is cheesy lasagna deliciousness with a minimum of muss and fuss. Ready to Instant Pot your lasagna? Let’s make it!
Here’s How You Make Instant Pot Lasagna!
You need most of the traditional lasagna ingredients – the noodles, the mozzarella cheese, and the makings for a delectable meaty sauce.
We are going to start with the sauce by using the nifty Sauté button on your Pot to brown up some ground beef, and then you are going to stir in some garlic, some spices, some tomato paste, some chicken broth and some WINE.
Next, you are going to get out all your aggressions by whacking some dry lasagna noodles until they are in roughly 2 inch pieces (you’ll do this in a plastic bag so you don’t have dried lasagna projectiles flying all over your kitchen) and drop them in the pot.
Give it all a stir, lock the lid, close the pressure vent and let it cook on high pressure for 7 minutes. (Bonus: because your Pot is already warmed up from the sautéing, it’s going to come to pressure a little faster than usual.)
When 7 minutes are up, do a quick release and when the pressure is released, open it up and stir in half the mozzarella. Sprinkle the rest on top, put the lid back on and let your lasagna sit for 5 minutes so the cheese has a chance to get deliciously gooey and melty.
And…that’s it! YOU HAVE MADE LASAGNA. There is only one pot, it has only been a half hour or so, and your only concern is whether you have enough lasagna for all the second and third helpings you are going to be asked for.
And we all lived happily ever after!
Want to round out your meal? This recipe pairs well with...
Easy Instant Pot Lasagna
Prep Time: 5 minutes- Cook Time: 30 minutes (including time for the Instant Pot to come to pressure
- Total Time: 8 minute
- Yield: 4 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
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Make everyone’s favorite pasta supper with a fraction of the work with this recipe for Easy Instant Pot Lasagna, and get ready to dish out seconds!
Ingredients
- 1 pound ground beef
- 2 teaspoons oregano
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 14 ounce cans diced tomatoes
- 1 cup chicken broth
- 1 cup red wine
- 8 ounces dry lasagna noodles, broken into roughly bite sized pieces (see note)
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Press the Sauté button on your Instant Pot and let it warm up for a minute or two. Add the ground beef and stir, breaking up the beef with a wooden spoon, until browned.
- Add the oregano, garlic, tomato paste, salt, pepper, diced tomatoes, broth and wine and stir, scraping the bottom of the pot to get all the delicious cooked bits off.
- Stir in the broken up noodles, put the lid on and lock it and close the vent.
- Press the Manual button and set the time for 7 minutes. When the time is up, carefully open the vent to do a quick release until the pressure is completely released.
- Open the lid and stir half the cheese into the pasta mixture. Sprinkle the remaining cheese on the top and put the lid back on. Let it sit for about 5 minutes to give the cheese a chance to melt and then serve it up with a little fresh basil scattered on top!
Notes
- The easiest (and neatest) way to break the dried noodles is to pop them in a zippered plastic bag, place the bag on a folded dishtowel on the counter and then whack them gently with a meat tenderizer or a rolling pin. You are going for roughly 2 inch pieces.
- Yearning for some ricotta cheese in your lasagna? Just have about a cup of room temperature ricotta ready, and then add a few dollops to everyone’s serving once you have dished it out.
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