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Instant Pot Lasagna Casserole

This quick and easy Instant Pot lasagna casserole recipe has all the comforting flavors of homemade lasagna without all the layering and baking. Made with tender noodles, rich marinara sauce, savory ground beef, ricotta cheese, cottage cheese, and lots of melted mozzarella cheese, this easy dinner is perfect for busy weeknights.
Author: Ashley Nicole

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or ground turkey
  • 1 pound sweet italian sausage
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 teaspoon italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 24 ounces marinara sauce or pasta sauce
  • 3 cups beef broth
  • 12 ounces bowtie noodles
  • 1/2 cup ricotta cheese
  • 1/2 cup cottage cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup parmesan cheese
  • Fresh basil for garnish

Instructions

  • Turn the Instant Pot to the saute setting. Add the olive oil and allow it to heat for about 1 minute.
  • Add the ground beef, sausage and diced onion to the inner pot. Cook for 5–7 minutes, breaking the meat apart with a wooden spoon as it cooks, until browned and fully cooked.
  • Stir in the minced garlic, italian seasoning, onion powder, salt, and black pepper. Cook for another 30 seconds until fragrant.
  • Carefully scrape the bottom of the instant pot to loosen any brown bits stuck to the bottom of the pot. This helps prevent a burn notice during pressure cooking.
  • Pour in the marinara sauce and beef broth. Stir until combined.
  • Add pasta, making sure the noodles are mostly covered, but avoid excessive stirring.
  • Place the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
  • Once the cook time ends, allow a natural release for 10 minutes. Then carefully perform a controlled quick release of the remaining pressure.
  • Open the lid and stir the pasta gently. The noodles should be tender and coated in sauce.
  • Add the ricotta cheese, cottage cheese, parmesan cheese, and 1 cup of mozzarella cheese. Stir until creamy and fully combined.
  • Sprinkle the remaining mozzarella cheese over the top. Place the lid loosely over the pot for 2–3 minutes to allow the cheese to melt.
  • Garnish with fresh basil and serve warm.

Notes

  • You can substitute italian sausage for more ground beef if preferred.
  • Mafalda noodles, mini lasagna noodles, or any medium sized pasta also work well in this recipe.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The casserole may look a little soupy at first, but it thickens as it sits for several minutes after cooking.
  • This recipe works in a 8 quart Instant Pot.