Instant Pot Lasagna

This Instant Pot Lasagna with gluten free noodles is a fabulous one-pot lasagna recipe that the entire family will love. Prepped and ready in 30 minutes, this is an easy, delicious, & kid-friendly weeknight meal!

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 521kcal

Author Mary Smith

Equipment

1 Instant Pot I used a 6 qt one!

Ingredients

1 tbsp olive oil
1 lb ground beef or Italian sausage
1 tsp Italian seasoning
½ tsp salt
1 package Jovial Gluten Free Lasagna Noodles 12 sheets total
28 oz Rao's Homemade Marinara or marinara sauce of choice
2 cups water
1 cup shredded mozzarella cheese
1 tbsp parmesan cheese

Ricotta Cheese Mixture

1.5 cups ricotta cheese
1 egg
1 tbsp parmesan cheese
1 tsp Italian seasoning
½ tsp salt
¼ tsp pepper

Instructions

Prepare the ricotta mixture - add all of the ingredients into a bowl and use a fork to mix well. Set it aside in the fridge.
Set your Instant Pot to saute mode and add the olive oil. Add the ground beef (or sausage), 1 tsp Italian seasoning, and 1/2 tsp salt.
Saute for 4-5 minutes until cooked through while using a wooden spoon to break up the meat. Drain the fat (very important step otherwise your lasagna will end up greasy!). Leave half of the ground beef on the bottom of the pot and reserve the other half in a bowl. Follow these steps for laying your lasagna:
1. Pour two cups of water over the meat.
2. Break 4 lasagna noodles in half and layer them on top of the meat & water.
3. Add 1/2 of the ricotta mixture on top and spread out with a spatula, followed by the rest of the meat and half of the sauce.
4. Break 4 more noodles in half and form another layer.
5. Add the rest of the ricotta mixture (spreading it out with a spatula), followed by the last 4 noodles (broken in half).
6. Pour the remaining sauce on top. Cook on high pressure for 7 minutes, then let it slow/naturally release for 8 minutes. Release the remaining pressure.
The lasagna may appear to have some liquid on top, but it will thicken/disappear as it sits. Sprinkle the mozzarella cheese and additional 1 tbsp parmesan on top, then put the lid back on for 20-30 minutes. Make sure the IP is set to "keep warm/cancel".The cheese will melt and the lasagna will thicken as it sits!
You can serve at this time, or keep it on warm until ready to serve.

Notes

Serving: Serve warm from the pot alongside a fresh salad and gluten free garlic bread, or by itself!

Dairy Free: To make dairy free, use dairy-free mozzarella shreds of choice, Kite Hill Ricotta Cheese, and nutritional yeast instead of parmesan!

Storage: Store leftover lasagna with gluten free noodles in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave and serve!

Nutrition