Instant Pot Lazy Lasagna Dinner Recipe
Today we’re tossing out the rulebook and making homemade lasagna the easy, breezy way. My instant pot lazy lasagna comes together with just 10 simple ingredients (including salt and pepper!!), and it’s ready to grace your table in less than 30 minutes.
Ingredients
- 1 lb lean ground beef
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 15 oz tomato sauce
- 1 tsp italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 9 oz lasagna noodles
- 1 cup cottage cheese
- 1 cup mozzarella cheese, shredded
Instructions
- Turn the instant pot to the SAUTE function. When hot, add the ground beef with a pinch of sea salt and saute until almost fully cooked.
- Add in the diced onion and garlic and saute for 2 minutes. Next, pour in the can of tomato sauce and seasonings. Stir to combine and cancel the SAUTE function.
- Break the lasagna noodles into pieces and add to the meat sauce. Stir to combine, then add 2-2.5 cups of water (you want it to just barely cover the noodles – too much will turn it into soup). Stir and press the noodles down as much as possible.
- Cook on MANUAL high pressure for 4 minutes, then do a quick release once done. Stir and allow the lasagna to rest and the liquid to absorb for 5-10 minutes while you prepare the toppings.
- Blend the cottage cheese with an immersion blender or in a blender with ⅓ cup water to thin it until smooth. Have the shredded cheese ready to go.
- Now serve up your lasagna! Spoon onto a plate or in a bowl, add the blended cottage cheese, mozzarella, freshly minced basil, and shredded parmesan cheese!
Video
Nutrition
Calories: 488kcal, Carbohydrates: 47g, Protein: 36g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 972mg, Potassium: 754mg, Fiber: 3g, Sugar: 6g, Vitamin A: 587IU, Vitamin C: 8mg, Calcium: 195mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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