Description

This Instant Pot Lazy Lasagna is a quick and easy one-pot meal that layers classic lasagna flavors without the fuss of traditional baking. Using lean ground beef, marinara, diced tomatoes, and short pasta cooked under pressure, this recipe delivers a saucy, cheesy comfort dish in under 35 minutes. A perfect weeknight dinner with minimal cleanup and maximum flavor.

Ingredients

Scale

Meat Mixture

1 lb lean ground beef or ground Italian sausage
1/4 teaspoon salt
A few turns freshly ground black pepper
1 yellow onion, diced
5 cloves garlic, minced

Liquids & Sauces

3 cups chicken broth (can substitute water and adjust salt to taste)
22 oz jar marinara sauce (650 ml / 2 ¾ cups)
1 15oz can diced tomatoes

Seasonings

1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes (optional)

Pasta

10–12 oz short Mafalda pasta (mini lasagna noodles; use 10 oz for saucier texture, 12 oz for less saucy. See notes for substituting different pasta.)

Cheeses and Garnishes

1 cup ricotta cheese (can substitute cottage cheese)
1 cup freshly grated mozzarella cheese
Olive oil (optional, to sauté very lean ground beef)
Fresh parsley and parmesan cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Meat and Aromatics: Turn on the Sauté function on the Instant Pot. When the screen says “hot,” add the ground beef seasoned with salt and pepper. Cook, breaking it into smaller pieces, until almost cooked through. Add the diced onion and minced garlic, and continue sautéing until the beef is browned and the onion is softened. Drain excess grease if needed using tongs and paper towels without removing the food from the pot.
Deglaze the Pot: Turn off the Sauté function and pour in a small amount of chicken broth. Use a flat-bottomed spatula to scrape up and loosen any browned bits stuck on the bottom of the pot to prevent the burn warning.
Add Remaining Ingredients and Layer Pasta: Add the remaining chicken broth, then top with marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes. Evenly layer the short Mafalda pasta on top, gently pressing the pasta into the liquid without stirring. The pasta does not need to be fully submerged.
Pressure Cook: Close the Instant Pot lid and set the vent to sealing. Select the Manual or Pressure Cook setting on High pressure and set the timer for 4 minutes (refer to notes for adjusting cook time for different pastas). The Instant Pot will take about 15 minutes to come to pressure before the cooking timer starts.
Release Pressure and Add Cheese: When the cooking time ends, perform a controlled quick release of the pressure, letting it out gradually to reduce splatter. Open the lid carefully, stir the contents, then mix in the ricotta cheese evenly. Top the dish with grated mozzarella cheese.
Melt Cheese and Serve: Set the lid on the pot askew to allow the heat to gently melt the mozzarella cheese for a few minutes. Garnish with fresh parsley and parmesan cheese if desired. Serve immediately. Store leftovers in a sealed container refrigerated for up to 4 days.

Notes

Pasta substitution: You can substitute 12 ounces of any short pasta, but do not use just 10 ounces if substituting. Mafalda noodles absorb more liquid than other short pastas, so reducing pasta amount in substitutions can lead to a soupy texture.
Pasta cook time calculation: To determine pressure cook time for other pastas, take the lowest cook time listed on the package, round it down to an even number if it’s odd, then divide by two. For example, a 7-minute cook time rounds down to 6, so pressure cook for 3 minutes.
Instant Pot models: This recipe is tested in both 6-quart and 8-quart Instant Pots.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 365
Sugar: 8 g
Sodium: 680 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 70 mg