Ever wondered what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, I’ve got you covered! This soup has all of the flavors of lasagna without all of the hours in the kitchen. I’ve made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.
Super easy and very tasty. My family loved this lasagne and the house smelled terrific. I used Italian sausage instead of ground beef, 2 jars of spaghetti sauce, more mozzarella and a larger baking dish. This is quick to assemble and tastes like you slaved in the kitchen. I served this with garlic toast and a salad.
All the traditional tasty amazingness of a traditional lasagna, but this is the Instant Pot Lazy Lasagna version. No messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time for this one!
This lasagna was delicious and easy! I did make a few minor changes though. First, I used ground beef instead of breakfast sausage, because that’s what I had. I used an 8 oz package of oven ready lasagna noodles and omitted the water from the recipe. I made extra cottage cheese/sour cream mixture and added extra parsley. I will make it like this every time, it was so good.
This is a great recipe. I am only 15 years old and it was very easy for me to prepare and everyone loved it.
This was pretty good! However I did add some Sweet Italian sausage, fennel seeds, dried parsley and dried basil and a little sugar to the sauce to give it more favor. (I also simmer my sauce for 15 mins) It turned out great. I well definitely make it again.
Ingredients:
1 lb lean ground beef
1 cup diced onion
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Ingredients:
1 lb lean ground beef
1 cup diced onion
2 cloves garlic minced
1 25oz jar spaghetti sauce of your choice
3 cups water
4 cups dry mini lasagna noodles (mafalda noodles)
1 cup shredded mozzarella
1 cup cottage cheese
1/2 tsp salt
1/4 tsp pepper
Instructions:
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.
From: allrecipes.com