Instant Pot Lazy Lasagna
This one-pot Instant Pot lazy lasagna delivers all the classic cheesy, saucy flavors of traditional lasagna without the layering or baking. With ground beef, rich tomato sauce, ricotta, and Parmesan, it’s a quick and satisfying weeknight dinner that comes together in just over 30 minutes using pantry staples.
Servings: 8
Calories: 314kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 jar 24–26 oz traditional pasta sauce
- 3 cups water
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon salt
- 1 box 16 oz penne pasta
- 1 cup ricotta cheese
- 1 cup shredded Parmesan cheese
Instructions
- Turn the Instant Pot to Sauté mode and heat the olive oil.
- Add the ground beef, diced onion, minced garlic, salt, and pepper. Cook until the beef is browned, breaking it apart with a spoon. Drain excess grease if necessary.
- Stir in the pasta sauce, followed by water, dried basil, Italian seasoning, parsley, and additional salt. Mix well.
- Evenly distribute the uncooked penne pasta on top of the sauce mixture. Do not stir; gently press the pasta down so it's mostly submerged in the liquid.
- Secure the lid and cook on High Pressure for 5 minutes. It will take about 10 minutes to come to pressure.
- Once cooking is complete, allow a natural pressure release for 5–10 minutes:
- 5 minutes for firmer pasta
- 8 minutes for medium tenderness
- 10 minutes for softer pasta
- Open the lid and stir to combine everything. Add the ricotta and Parmesan cheese, mixing until creamy and well blended.
- Serve warm, garnished with additional Parmesan or fresh parsley if desired.
- Notes
- Add red pepper flakes for a bit of heat.
- Use broth instead of water for a deeper flavor, though water keeps it more traditionally lasagna-like.
- Store leftovers in an airtight container for up to 4 days. Reheat easily in the microwave.