Description
A quick and satisfying twist on classic lasagna made in the Instant Pot, perfect for busy weeknights.
Ingredients
Scale
- 9 Lasagna noodles
- 15 oz Ricotta cheese
- 1 lb Italian sausage
- 2 cups Mozzarella cheese, shredded
- 24 oz Marinara sauce
- 2 tbsp Olive oil
- 3 cloves Garlic, chopped
- 1 Onion, chopped
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, chopped garlic, and onion, and sauté until the onion is translucent.
- Add Italian sausage, breaking it up with a spatula and cooking until browned.
- Stir in marinara sauce, Italian seasoning, salt, and pepper until well combined.
- Layer the uncooked lasagna noodles on top in a crisscross pattern.
- Spoon ricotta cheese over the noodles, then sprinkle with mozzarella cheese for that extra creamy layer.
- Close the lid on the Instant Pot and set it to manual high pressure for 20 minutes.
- Once done, allow for a natural release.
- Serve hot, garnished with additional mozzarella and basil if you wish.
Notes
You can make this dish ahead of time and keep it in the fridge for up to 24 hours before cooking. Let it sit at room temperature for about 30 minutes before starting the Instant Pot.
- 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: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg