Instant Pot Lazy Lasagna Food

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LAZY LASAGNA



Lazy Lasagna image

This Instant Pot Lazy Lasagna recipe comes together fast and easy with the Instant Pot pressure cooker, and your family will love it.

Provided by Holy Mess

Categories     Dinner

Yield 8 Servings

Number Of Ingredients 14

1 tbsp olive oil
1 tbsp butter
1 small onion (chopped)
1 tbsp minced Garlic
2 lbs lean ground beef
1 jar pasta sauce
2 cups beef broth
1/4 cup red wine
1 cup Water
1 tbsp Italian seasoning
8 oz uncooked lasagna noodles (or other pasta. We used a Campanelle pasta because my kids like the shape)
2 cups shredded mozzarella cheese (divided)
1/4 cup Parmesan cheese
1 cup ricotta cheese

Steps:

  • Set Instant Pot to SAUTE. Add the olive oil and butter and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
  • Add ground beef and cook until about 4 - 5 minutes, or until no longer pink. Drain grease and return to Instant Pot.
  • Add pasta sauce, beef broth, wine, water and Italian seasonings. Mix well.
  • Add pasta. Stir to make sure noodles are covered with the liquid.
  • Set Instant Pot to MANUAL or PRESSURE COOK on HIGH PRESSURE for 20 minutes. Lock lid and make sure vent is closed. When coking time ends, release pressure and wait for steam to completely stop before opening lid.
  • Stir in cheese, but reserve about 1/2 cup mozzarella cheese if you would like to sprinkle a bit on top of the lasagna when you serve it.

INSTANT POT LAZY LASAGNA



Instant Pot Lazy Lasagna image

Lazy lasagna is all of the lasagna ingredients, but no messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time in your Instant Pot for this recipe!

Provided by Steph

Categories     Instant Pot

Time 9m

Number Of Ingredients 10

1 lb lean ground beef
1 cup diced onion
2 cloves garlic (minced)
1 25oz jar spaghetti sauce of your choice
2-3 cups water
4 cups dry mini lasagna noodles (mafalda noodles)
1 cup shredded mozzarella
1 cup cottage cheese or ricotta
1/2 tsp salt
1/4 tsp pepper

Steps:

  • Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal.
  • Press cancel. Add in the sauce. Mix to combine.
  • Add the noodles on top of the meat and sauce mixture.
  • Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water.
  • Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure).
  • When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops.
  • Stir in the cottage cheese.
  • Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing.
  • Serve immediately.

Nutrition Facts : Carbohydrate 67 g, Protein 18 g, Fat 3 g, Fiber 6 g, Sugar 3 g, Calories 376 kcal, ServingSize 1 serving

INSTANT POT GROUND BEEF LAZY LASAGNA RECIPE



Instant Pot Ground Beef Lazy Lasagna Recipe image

This Instant Pot ground beef lazy lasagna recipe is the perfect weeknight meal. Full of amazing Italian flavors and creamy melty cheese.

Provided by Camille Beckstrand

Categories     Main Course

Time 34m

Number Of Ingredients 10

1 pound ground beef ((can also use Italian sausage))
½ teaspoon garlic powder
1 Tablespoon Italian seasoning
12 ounces bow tie pasta
2 cups beef broth
26 ounces spaghetti sauce
½ cup sour cream
¾ cup shredded Mozzarella cheese
½ cup shredded Parmesan cheese (optional topping)
Fresh Chopped basil (optional topping)

Steps:

  • Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
  • Drain grease if desired.
  • Dump uncooked bow tie pasta on top of meat and spread evenly.
  • Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
  • Pour the spaghetti sauce on top of the pasta. Do not mix - just leave as is.
  • Place lid on top of Instant Pot and turn valve to SEALING (not venting).
  • Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
  • Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
  • Remove the lid
  • Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
  • Dish and serve topped with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 464 kcal, Carbohydrate 51 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1232 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

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