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(Tara Noland/Noshing with the Nolands)
November 14, 2021 Inspiration

Recipe: Instant Pot Lasagna

This ooey-gooey and very satisfying Instant Pot Lasagna can be on your table quickly and simply. Nothing beats the perfect lasagna, and now you can have a smaller version done fast in your instant pot too.

We love lasagna here in many forms but making a huge pan of it can be time-consuming and exhausting. The Instant Pot makes it so much easier that you can have a quick weeknight lasagna to enjoy anytime.

Prep Time:

15 min

Cooking Time:

45 min

Total Time:

1 hour

Servings:

6

Ingredients

Cheese Layer

  • 1 cup ricotta cheese
  • 2 large eggs
  • ½ cup shredded mozzarella cheese
  • ¼ grated parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp Italian seasoning
  • ¼ cup fresh parsley, chopped
  • Kosher salt and fresh ground pepper to taste

Meat Layer

  • 1 lb lean ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 24 oz (700 ml) jar of marinara sauce
  • 8 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • Plus 1 ½ cup of water for the instant pot

Instructions

In a medium bowl mix, all the ingredients in the cheese layer together until well combined and set aside.

In a medium skillet or non-stick frypan over medium heat, brown the ground beef until it is no longer pink.

Add the chopped onions and continue to cook until the onions are softened, about 3-4 minutes. Then add the garlic and cook an additional 1-2 minutes until fragrant. Remove from the heat and set aside.

In a 7-inch springform pan, begin to layer your lasagna.

  • Cover the bottom of the assembled pan with 4 broken no-boil noodles.
  • Next, completely cover the noodles with 3/4 cup of the marinara sauce.
  • Spread ½ the meat mixture over the sauce and press down slightly to compress the ingredients.
  • Next, spread ½ the cheese mixture evenly over the meat, pressing it down gently to compress the ingredients in the pan. 

Repeat all 4 steps again.

Cover the top with 1 cup of mozzarella cheese and ½ cup of parmesan.

Spray a sheet of aluminum foil with non-stick cooking spray and cover the pan with the foil.

Add 1 ½ cups water to the Instant Pot.

Enjoy!

You can find the full post for this recipe, including more great photography, on Noshing with the Nolands.

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About the Author

Tara Noland
Tara Noland has loved cooking and baking since she was a child. In 2012, the Tara started Noshing with the Nolands, a blog that features cooking and baking, how-tos, and more. As a brand ambassador for Alberta Beef Producers, Tara shares recipes, ideas, tips and tricks for cooking delicious meals with Alberta beef.

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