Description
A quick and easy Instant Pot version of traditional lasagna, featuring layers of Italian sausage, marinara, and creamy cheeses.
Ingredients
Scale
- 9 lasagna noodles (uncooked)
- 15 oz ricotta cheese
- 1 lb Italian sausage (casings removed)
- 2 cups mozzarella cheese (shredded)
- 2 cups marinara sauce
- 1/2 cup Parmesan cheese (grated)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 1.5 cups water
Instructions
- Set your Instant Pot to sauté mode. Drizzle in the olive oil, then add the minced garlic and diced onion. Cook until softened and fragrant, about 2-3 minutes.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, ensuring it’s no longer pink.
- Stir in the marinara sauce and seasonings (salt, pepper, Italian seasoning) until everything is combined.
- Break the lasagna noodles in half and layer them directly in the pot. It’s okay if they overlap a bit; they will soften and meld beautifully as they cook!
- Spread ricotta cheese over the noodles, using a spoon to drop dollops of it across the top.
- Generously sprinkle mozzarella cheese and a little Parmesan over the ricotta layer.
- Pour in 1.5 cups of water around the sides of the pot (but don’t stir). Close the lid securely and set it to manual for 20 minutes.
- Once the cooking time is done, perform a quick release to let out the steam, being careful of the hot steam that escapes.
- Let the lasagna cool for a few minutes before slicing and serving.
Notes
This lasagna can be prepared a day in advance and refrigerated, making it a perfect make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg