Instant Pot Lazy Lasagna
This instant pot lazy lasagna is made with farfalle pasta, lots of cheese, and a delicious meat sauce. A classic recipe turned into a quick and easy meal made in under 30 minutes!
- 1 lb ground beef
- 1 lb farfalle pasta
- 28 ounces crushed tomatoes
- 3 cups water
- 1/4 cup onions diced
- 3 garlic cloves finely minced
- 1 tsp granulated garlic
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp sugar
- 1 cup ricotta cheese
- 2 cups mozzarella cheese
- 2 tbsp fresh parsley or basil
- salt and pepper to taste
- 2 tbsp oil
Add the oil to the instant pot and press the "saute" function. Add the onions and cook for 2-3 minutes. Stir in the garlic and red crushed pepper and cook for 20 seconds.
Add the ground beef and break it up using a wooden spoon. Let the beef cook for 5 minutes or until browned completely. Stir frequently.
Stir in the Italian seasoning, granulated garlic, onion powder, sugar, salt, and pepper.
Add the crushed tomatoes and mix well. Place the farfalle pasta on top of the meat sauce and then add the 3 cups of water. Do not mix.
Press the "cancel" function. Cover the instant pot with the lid, seal the valve, and press the "pressure cook" function. Cook for 3 minutes.
Do a quick release. Pasta should be al dente. Stir in 1 cup of mozzarella cheese, parsley, and ricotta cheese. Season generously with salt and pepper.
Add the remaining mozzarella cheese on top of the pasta and cover the instant pot with the lid for 2-3 minutes or until the cheese melts.
Serve warm and enjoy!
Time does not include the time it takes for the instant pot to come to pressure. It usually takes about 10 minutes.
Calories: 749kcal | Carbohydrates: 70g | Protein: 38g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 506mg | Potassium: 861mg | Fiber: 5g | Sugar: 9g | Vitamin A: 832IU | Vitamin C: 15mg | Calcium: 361mg | Iron: 5mg