If you are looking for a healthy and quick version of lasagna, this light Instant Pot lasagna could be the ticket. This recipe is simple and ready in 30 minutes.
There is no need for cooking the lasagna noodles with this version. The light Instant Pot lasagna does begin though with browning some ground beef in the Instant Pot on sauté mode. Then you add in some salt, pepper, Italian seasoning, garlic powder, and onion powder.
Then you remove half of the beef from the insert and set aside. Next, you’ll add in 2 cups of water with the beef. Following that, you add in half of the uncooked noodles. You just break them to make them fit. Now comes half of the tomato sauce.
Then you repeat the layers – beef, followed by noodles and tomato sauce. At this point, you secure the lid and make sure the valve is set to seal. Cook on high for 7 minutes followed with a natural release for 10 minutes and then a manual release of any remaining pressure.
After cooking, if it still looks watery, allow it to sit for 5 minutes and it will thicken. At this point for sprinkle on some parmesan cheese and mozzarella cheese. Cover it for about 3 minutes until the cheese has melted and it’s time to enjoy! Since there is no layers of cottage cheese or ricotta cheese in there is where the lighter aspect for this lasagna comes in. You just have that layer of cheese on top.
- GROUND BEEF
- BLACK PEPPER
- ITALIAN SEASONING
- GARLIC POWDER
- ONION POWDER
- LASAGNA NOODLES
- TOMATO SAUCE
- MOZZARELLA CHEESE
- PARMESAN CHEESE
This recipe is adapted from Instant Pot by Doomi.