Ingredients
Meat and Aromatics
- 1 lb lean ground beef or ground Italian sausage
- ¼ teaspoon salt
- A few turns freshly ground black pepper
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 3 cups chicken broth (can substitute water and adjust salt to taste)
- 22 oz jar marinara sauce (650 ml / 2 ¾ cups)
- 1 15 oz can diced tomatoes
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ 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; see note 1 for substituting different pasta)
Cheeses and Garnishes
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
- Fresh parsley and parmesan cheese for garnish (optional)
Other
- Olive oil (optional, to sauté very lean ground beef)
Instructions
- Prepare and Sauté the Meat: Turn on the Sauté function on the Instant Pot. When the display reads “hot,” optionally add a little olive oil (especially if using very lean ground beef). Add the beef and season it with salt and pepper. Sauté until the meat is almost cooked through, breaking it into smaller pieces. Then add the diced onion and minced garlic. Continue cooking until the beef is browned and the onion is softened. Drain excess grease if needed by soaking it up with a paper towel using tongs so the food remains in the pot.
- Deglaze the Pot: Turn off the Sauté function. Add a small amount of chicken broth to the pot. Use a flat-bottomed spatula to scrape up any browned bits stuck to the bottom to prevent the burn notice during pressure cooking.
- Add Remaining Ingredients and Layer: Add the remaining chicken broth. Then layer on top the marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes (if using). Evenly layer the short Mafalda pasta on top and gently push it down into the liquid. It does not need to be fully submerged. Do not stir the layers together.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Pressure cook on Manual (or Pressure Cook) mode on high pressure for 4 minutes. The pot will take approximately 15 minutes to come to pressure before the countdown begins. See notes for adjusting cook time if using a different pasta.
- Release Pressure and Add Cheese: Once cooking is complete, perform a controlled quick release to carefully let out the steam a bit at a time to reduce splatter. Open the lid carefully, stir the contents gently to combine, then mix in the ricotta cheese evenly. Sprinkle the freshly grated mozzarella cheese over the top. Place the lid askew on the pot and let sit for a few minutes to allow the cheese to melt.
- Serve: Serve the lasagna hot, garnished with fresh parsley and parmesan cheese if desired. Store leftovers in a sealed container in the refrigerator and consume within 4 days.
Notes
- Pasta substitution: You can substitute 12 ounces of any short pasta, such as penne, rigatoni, or small shells. Do not use 10 ounces of a different pasta if substituting Mafalda noodles, as Mafalda absorbs more liquid. Using only 10 ounces of other short pastas may result in a soupy texture.
- Pasta cook time calculation: To determine the pressure cook time for different pasta, take the lowest cook time on the package, round down to an even number if needed, then divide by half. For example, if the package lowest cook time is 7 minutes, round down to 6 and divide by 2, resulting in a 3-minute cook time.
- Recipe has been tested on both 6-quart and 8-quart Instant Pot models for consistent results.
- This recipe is adapted from an Instant Pot Lasagna Soup original, modified for a layered lazy lasagna experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
