Lazy lasagna is all of the lasagna ingredients, but no messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time in your Instant Pot for this recipe!
This post was originally published in 2018, and was updated with new photos in 2021.
This lazy lasagna is a reader favorite, and for good reason! With only 4 minutes under pressure, you get all the same comfort flavors, ingredients and textures of traditional lasagna, but with a fraction of the effort.
Ingredients Swaps and Modifications
- The recipe calls for cottage cheese, but you can swap for ricotta, no problem
- Yes, you can use gluten free noodles, modify the pressure time by looking at the package and setting the pressure time to half the cook time suggested.
- Swap the water for chicken or beef broth for a richer flavor.
- For an ultra rich lazy lasagna, you can add half a block of cream cheese after the pressure cycle.
- You can use pre shredded mozzarella but you won't get that nice stringy cheese pull. Pre shredded cheese has cellulose to prevent clumping and thus is not as good at melting. I highly suggest using a block of mozza and shredding it.
I can't find the Mafalda noodles!?
When I originally posted this recipe in 2018, I had no idea that Mafalda noodles are hard to find outside of Canada.
In Canada they are easy to find at Sobeys, COOP, and Bulk Barn stores. You can even get them ultra cheap on Amazon Canada (affiliate link).
In the USA, these are much harder to find and Amazon US is not a cost effective way to get them - so I suggest campanelle for the best substitution.
With the exception of the broken up lasagna noodles, no recipe modifications need to be made.
If you use broken up lasagna sheets, the water used will need to be modified so you don't end up with lasagna soup. You want the water to just barely cover the noodles. Anything more than that and you will have soup.
How to make perfect lazy lasagna (Step by Step)
How do I double the recipe?
Do not double this recipe in the 6 quart - the capacity just isn't enough. You will need an 8 quart pot.
You do not need to modify any of the ingredient amounts.
Since your pot will be very full, I suggest decreasing pressure time by 1 or 2 minutes to avoid over cooking. This is because the pressure up time is significantly more with the increased volume and that is actually active cook time as well.
Avoid the burn notice
For whatever unknown reason, some pots are just more sensitive to the burn notice. Form what I hear personally, the 8 quart is much more sensitive.
To avoid burn you can try:
- swapping when you add the water and sauce. This makes the sauce the last thing you add to the pot.
- Really make sure there are no remaining browned bits after the saute step. This is the number one reason why you get the burn notice.
Can I freeze lazy lasagna?
Yes, you can! I use my Souper Cube molds for this.
In a perfect world you want to undercook the pasta by a minute of pressure time so that they are not soggy on reheat.
To reheat, it is best to thaw and microwave. You can also bake in the oven, but that method takes much longer.
When you make this recipe, I would love to see your version. Tag @mealplanaddict on Instagram!
Instant Pot Lazy Lasagna
Equipment
- 6 Quart Instant Pot
Ingredients
- 1 lb lean ground beef
- 1 cup diced onion
- 2 cloves garlic minced
- 1 25oz jar spaghetti sauce of your choice
- 2-3 cups water this will vary a bit based on which noodles you use. You want the noodles to JUST barely cover the noodles, or you will have soup.
- 4 cups dry mini lasagna noodles (mafalda noodles)
- 1 cup shredded mozzarella
- 1 cup cottage cheese or ricotta
- ½ teaspoon salt
- ¼ 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.
Nutrition
Carly says
I can't tell you how excited I am to make this, and that I found your blog! I love it!! I love meal planning and my instant pot and have two toddlers who pick out all of the vegetables, so I love your sneaky veggies ideas in some other recipes! Looking forward to trying lots of your recipes!
Steph says
I am so glad you found me too!!! Thanks for reading!
Debra says
What would you say about doubling this recipe?
Steph says
only if you have an 8 quart!
Nancy says
Whenever I had anything with vegetables in it that the kids wouldn’t eat, we ate with candlelight to make it a special meal and they would not notice the food!
Natalie says
Can I use ricotta? I bought some to make a regular lasagna but this looks really easy
Steph says
You absolutely can use ricotta!
Ann Joy says
You can use whatever small noodle I used Bow ties because I couldn't find what I was looking for .
Christy says
Hi Steph! I don't have an insta pot, is it possible to do this recipe without one?
Thanks!
Steph says
You could do it in a dutch oven. You would have to brown the meat, set aside. Cook noodles, then combine it all and bake it for about 20 minutes at 350F. A few more steps for sure, but should work without and instant pot.
Anonymous says
cool! Thanks!!
Cindy says
You can also do lasagna in a crockpot. You just have to brown your hamburger prior to layering it in the crockpot. It's also yummy!
Lisa says
I’m interested in trying this in the crockpot. What is the cooking time?
Thanks
Sharen Brawner says
You say you general half the cook time of the noodles. Is the 4 minutes the full time or the half time you use?
Steph says
The box says 8 minutes, so I use 4 minutes. Hope that helps!
Susan says
2 hours
Kelly says
I made this for dinner tonight. I received rave review from everyone, even our picky 5 year old!! I ended up doubling the meat because we had it frozen in 2 lb bags and doubled the cottage cheese too. Will be making this again!! Thank you!
Steph says
Thanks! I am so happy your family liked it!
Melissa says
Did you also double the sauce and water?
GrecianErn says
I always add about 1/2 to 3/4 cup extra water because I just throw the whole 12oz box of malfalba noodles into the pot.
Linda says
Hi I’m making this tonight in my insta pot. Did you double the water or sauce?
Jay says
Hello! Just stumbled on to this gem and wanted to share my first time experience:
I couldn't (admittedly didn't try very hard to...) find the mini lasagna noodles so I used regular ones instead. My first hurdle was figuring out what the heck 4 cups of broken noodles looked like. Since a lot of people were saying the regular noodles gave a soupier consistency, I figured the more noodles the better so I used a whole box.
Also, again addressing the soupy consistency, I used just enough water to barely cover the broken noodles... which is probably why I got a 'burn' notice...¯\_(ツ)_/¯ ... I had to do the one thing the recipe says NOT to do: I stirred the noodles into the sauce. Not completely but enough to submerge them and scrap the burn spot.
Turns out that was the ace needed to make the regular lasagna noodles work for me. After addimg the ricotta (little less next time) and melting the mozzarella, looked like the lasagna you pull from the oven! I was able to cut into it like regular lasagna too! Definitely will be making this again. Thanks for sharing!
Chelsee says
This looks amazing! How long do I cook it for if I want to double the recipe? I have a family of 8.
Steph says
I haven't tried doubling this recipe. I typically don't adjust the time. I worry the pile of noodles might be too big. But if you have the 8 quart, give it a try! if it is undercooked after the time, just put the lid on and add a minute. Let me know how it goes!
Peggy says
Where did you find the mini lasagna noodles? They were pricy on Amazon.
Steph says
They are at my local grocery stores here in Alberta, Canada, and at Bulk Barn. You could break up regular noodles if you can't find them!
Amy says
This just made my day! I stumpled on the recipe on Pinterest and thought I’ll never find noodles like that where I live (assuming it would be American) but I’m in Alberta, Canada. Off to bulk barn tomorrow!
Steph says
In Alberta, I find them at Sobey's too!
Ralene says
I found the noodles at sobeys but in whole wheat. Any idea how long I would cook them?
Steph says
Just half the time on the directions on the package!
Anonymous says
Coop has them in a little bag with all the noodles
Barb Lamoureux says
Hi Steph,
I'm thinking of trying this recipe, looks good! I am also new to the Instant Pot lol. Just looking by the picture, it looks like more of a lasagna soup? Can I reduce the liquid (water) to make it more thicken? Also I have tried those noodles too, they are great! I have bought them at the Italian centre. I live in Edmonton, Alberta!
Thanks for the recipe!
Steph says
Pressure cookers get their pressure from making steam - which liquid is needed for, so you do need the liquid. If you are looking for more of a traditional style lasagna in your instant pot, maybe try this one, https://mealplanaddict.com/2017/03/sneaky-veggie-instant-pot-lasagna-pot-in-pot/
Dale says
How many/much regular noodles would I use? I live in Dominican Republic and can’t find the mini lasagna noodles.
Anonymous says
Am making it! Does it freeze well?
Steph says
If you freeze it, cut the cooktime down by a minute so that the noodles are not way overcooked when you re heat it.
Donna says
It’s actually called Mafalfa from San Giorgio pasta
Steph says
That is not the brand I use, but thanks for the name! I will update the post!
Jackie says
My mom sends it to me from PA. My favorite brand! I can’t get it in Florida.
L.K.H. says
Great recipe! I added extra cottage cheese and a little grated Parmesan too. I found the mini lasagna noodles @ Hyvee! They were very hard to find here in Springfield Il. The price on Amazon is beyond ridiculous!
Steph says
The price on amazon is CRAZY. I get them up here in Canada at a bulk store for like $1/pound!
Ann says
I use hamburger helper lasagna when get it on sale
Mary says
I found RIESA Brand wavy egg noodles in Big Lots (Ohio & Midwest). 2.50 for a 17oz bag. Very good!
Anonymous says
Bulk barn in B.C. too
Anonymous says
I use dumpling egg noodles. Buy have found lasagna noodles at Walmart.
Kimberly says
Hi there. Could I add spinach in this and can I break up regular lasagna noodles? It looks delish, thanks.
Steph says
Those both sound like great ideas, I don't think there is an issue with either! let me know how it goes!
sherry says
if i double the ingredients do i double the cook time as well?
Steph says
No, you don't double the cook time. I am not sure this recipe will work if doubled, though. I worry not all of the noddles will cook. Please let me know how it goes, if you do try it!
Breanna Wilson says
I doubled the recipe and broke up regular lasagna noodles. As long as the water covered the noodles, it came out perfect!
Steph says
Good to know! Thanks for letting us know!!
STEPHANIE PINTO says
If I make this without the meat, can I double the pasta to take up the room of the meat and use the same amount of water and sauce?
Roberta says
I can’t find the mini noddles what can I use?
Steph says
You can break up regular lasagna noodles, or use penne or rotini!
Amy says
I bought bow tie noodles to use.
Allison says
Radiatore pasta is also good to use. It really holds the sauce. I use it for almost all my saucy pasta dishes!
Alyson says
I was wondering if I could use radiatore!! It's in the IP now ?
Meghan Daiuto says
Does this freeze well? I’m making a freezer meal for a school mom who is ill and this sounds great as long as it freezes well!
Susie says
Made this tonight and was delish! I used cavatappi noodles. Very cheesy and creamy. Not soupy at all. Maybe because of the noodles?? Either way quick and delish meal. Thanks for sharing!
Steph says
Awesome! I am so glad you liked it! I have also never found it to be like soup, so I am not sure what causes some people to have that issue. Thanks for trying it!
Donna says
Very good! But found it a bit “watery” might cut Dow the water a bit next time but still a def repeat recipe!
Steph says
My husband says the same thing, but I prefer it that way! just scale back the water a bit and it should be fine!
Rose says
Excellent recipe!
Steph says
Thank You!
Renee says
Amazing! Made this as written only substituted ground turkey for the ground beef and chicken broth for the water, as ground turkey many times comes out fairly bland. I used regular lasagna noodles but broke them up until I had four cups worth. This was absolutely delicious and a keeper!
Steph says
So glad you liked it!
Kit says
Your recipe was delicious and easy!! My family loved it! Made it with ground turkey and only added about 1/4 cup of mozzarella cheese. Then sprinkled some extra cheese on everyone's individual plates as a way to try to cut down on calories. Trying where I can, Lol! ?
Steph says
Yay, I am so glad you liked it!
Paula says
Tried this tonight. It came out like lasagna soup, very runny, and dispite all the water the burn light came on twice. Followed the recipe exactly, except I added some herbs, flavour was ok, would not make again though.
Steph says
You will get burn if you don't remove the meat bits from the bottom of the pan. You can also reduce the water if you like it thicker. It very unusual to have it burn from being too thick, yet be watery.
Megan says
I scraped the bottom and still got the burnt food signal. When draining the grease should scrub the bottoms with a sponge and then add the meat back to the pot?
Steph says
No, I have never had to remove the beef from the bottom. I drain, scrape and add the remaining ingredients. Maybe your sauce is thick?
Shay says
I too keep getting a burn notice!! And followed it exactly, maybe it's because I'm using an 8qt?
Anita says
How much should I reduce the water to have it be thicker?
Steph says
I think you could probably reduce by 1 cup. Just make sure the noodles are covered in water - but doesn't have to be much.
Katrina says
Going to try this. But with the sauce on the bottom doesn't it burn?
Steph says
I have made this many many many times and use it as a demo in my classes. I have never had it burn.
Kelley says
My daughter bought me the 3qt Instapot for Christmas. Do I need to change anything?
Steph says
I would half the recipe. I think the volume of the recipe is too much for the 3 quart. Keep the pressure cook time the same.
Eunice says
What if I only have the 3 quart model?
Steph says
I haven't tried it in the 3 quart. Given the volume, I would probably half the recipe and keep the pressure cook time the same.
Trista says
Can I use broken up "oven ready" lasagna noodles for this or does it have to be the kind you boil first for lasagna?
Steph says
When I use oven ready noodles in my other version of Instant Pot Lasagna (https://mealplanaddict.com/2017/03/sneaky-veggie-instant-pot-lasagna-pot-in-pot/) the cooktime is drastically different. I do know that using regular boil lasagna noodles broken up (or penne) does work for this recipe.
Carolyn says
Can I add sausage too!
Steph says
I don't see why not! Report back and let me know how it goes!
Tina Gonzalez says
I made this with 1/2 pound sausage and 1/2 pound venison. It was amazing!!!! ⭐️⭐️⭐️⭐️⭐️
Pamela says
I made it with 1lbs. of Sweet Italian Ground Sausage instead of the chop meat and 1 cup of Riccota instead of cottage cheese. I found the mini lasagna noodles online. It was fantastic and so flavorful! Definitely a keeper! Thank you for a fantastic recipe.
Terra says
Just made this today. First meal I made in my pressure cooker. I was hoping it wouldn’t be so soupy. All of the water took away from the flavor. I was looking for a thicker pasta dish not a soup. 4 minutes wasn’t quite enough to get the noodles done either. Didn’t hate it but sure didn’t love it.
Steph says
Can I ask what kind of noodles you used?
Anonymous says
Regular lasagna noodles broken up.
Steph says
The recipe calls for mafalada noodles, not regular lasagna noodles so that is probably why the consistency is off for you. Many people that choose to use broken up lasagna noodles find it more like a soup. I will retest soon with regular noodles to advice how much water to decrease but as a general rule, the water needs to just cover the noodles.
Jenna says
I have made this many times and it's my go to when I'm wanting pasta! I have an 8qt and it works fine. We don't love cheese here so I only add a sprinkle, about 3/4 cup at the end. I've used oven ready lasagna noodles and cut the water to 1cup after the 1st time because although I liked it just fine as lasagna soup, my boys weren't as fussy for it as when made with 2cups of water and found it harder to eat. I love this recipe!!!
Amy says
Your recipe doesn’t say how much water to add. Can you please advise?
Steph says
I do see it in the recipe card. 5th ingredient!
Elaine says
This passed muster with my picky Italian family. At first I thought it was too watery when I lifted the lid, but as I stirred in the part-skim ricotta (subbed for the cottage cheese), it all came together. i used more than a half pound of mozzarella on top, and it was rich and sumptuous. I also could not find the mafalda, so I used radiatore, and the frilled edges worked like the mafalda.
The ingredients list mentions salt and pepper, but the directions never mention when to add them, so I forgot to add them as I was putting this together. Please correct your directions.
All-in-all, a really good recipe, and I am glad I found your blog! Thank you.
Steph says
Thanks for the heads up on the salt and pepper! I am happy to hear the noodle swap worked well for you! Thanks for trying it!
Tara Potta says
It’s in the first instruction with the meat.
Tara Potts says
It’s in the first instruction with the meat.
Cassie says
Is the salt and pepper added in with the meat?
Steph says
yes!
Angela says
I made this today using radiatori noodles, ground chicken and 2c of chicken broth in place of the water. I’m new to instant pot recipes and got a burn signal. I wasn’t sure what to do, so I let it go another 4ish minutes and then vented to see what was going on. The noodles luckily were done at that point so I mixed everything up with some grated Parmesan and melted the mozzarella. Oh...Em...Gee....this was so delicious! There was a little bit of burnt pieces, but Nothing that affected the dish. My family can’t get over how good this meal is! It’s definitely now on my “regulars” list. Any ideas on how to prevent the burn for next time? Thanks for the recipe, we love it!
Steph says
You are likely getting burn because after the meat is sauted, there were bits on the bottom surface, to prevent that, scrape the brown bits off before you do the pressure cycle! go glad your family loved it!
Dottie says
I have a 3qt mini instantpot. I would love to try this. What size was this made in?
Steph says
You would have to half this recipe in the 3 quart. This recipe is for the 6 quart.
Linda D Wiseman says
WOW! This looks amazing! I just shared this recipe on my Pinterest and FB account! Yummy!
Steph says
Thank you!
Kim says
Can u use a regular pressure cooker?
Steph says
I have no idea. I have never used a stove top pressure cooker, sorry.
Kelly Rand says
Delish! One pot easy cleanup too!
Kim says
The recipe states 25 oz jar of pasta/spaghetti sauce. Do you a recommendation of the sauce you like to use?
Erin says
Could this work with Alfredo sauce instead of red sauce? My husband has bad reflux and red sauces aggravate it. If so, would everything else be the same (that is, cook time, etc.)?
Steph says
I don't know about Alfredo sauce. I would worry it is too thick and would just burn.
Sarah G. says
This idea is genius! I have slaved so many hours over lasagnas over the years. Less than 45 minutes start to finish. And a fraction of the work. I added a few of my own touches like deglazing with a little red wine before adding sauce, adding a little ground sausage to the beef, mushrooms and then beef broth instead of water. Also added shredded Parmesan. Whole family enjoyed it! Thank you!
Tina says
Yes! I was thinking that I will added some Italian sausage next time I make this for a little more kick!
Steph says
ohhhh, great idea!
Michelle says
Can you cook the meat in a separate pan and put in first in the instapot?
Steph says
Yes! You would skip the saute instruction, and keep the pressure time the same.
MarLou says
How many people does this serve? Thanks for sharing this with us.
MarLou
Steph says
I would say a minimum of 6. It is a pretty big recipe.
Shannon says
Made this for dinner tonight with penne and the pasta was perfect. Loving my IP and your recipes!
Steph says
Awesome!!! I am so glad you liked it!
Zim says
This is soup not lasagna. It’s got all the right flavors but in the same amount of time I could have made a real lasagna.
Steph says
Hmm... it has never come out like soup for me, and certainly never taken me anymore than 20 minutes start to finish. Did you use the mafalda noodles called for in the recipe? I also wonder if the volume of water you used was correct. It shouldn't have been soup, nor took as long as regular lasagna.
JD says
This recipe is perfect. You must have mis-measured somewhere. I've tried both large shell macaroni and rotini. Both come out beautifully, and it is so fast and easy to prepare I don't intend to make lasagna the old-fashioned way anytime soon.
KATIE says
I HAVE A 7 IN 1 PRESSURE COOKER & THERE ISN'T A "HIGH" SETTING. WHCIH WOULD YOU RECCOMEND?
Steph says
The pressure cook (or manual button on older models) default to high pressure. Unless you manually change it to low, you will have high pressure.
Rae says
I'm gluten free... Any thoughts on using gluten free noodles? Would the cook time need to be increased?
Steph says
I personally have not tired gluten free, if you try it, just take the cook time on the box and reduce in half.
Evelyn Turner says
I used oven ready gf lasagna noodles from Barilla broken up and it turned out great! First time making this recipe tonight. Loved it. Real comfort food.
Tara Potts says
I loved this recipe! I did add 4, 1oz frozen spinach ‘cubes’ into the meat sausage before adding the pasta & water. Since they weren’t thawed & strained, I decreased the water by 1/4c & it turned out great! Added nutrients, too.
Steph says
Great idea! I am going to have to try adding spinach!
jodie says
I cooked this tonight and hit the burn notice twice..I gave u and kept pot on keep warm till pasta was cooked...wonder how all these other reviewers didn't get it ..
Steph says
I have made this well over 50 times in the last few years. I have never got the burn notice. I wonder if the sauce you are using was much thicker than what I use. Also if you saute the meat and do remove the brown bits before the pressure cycle, you can also get the burn notice.
Farah says
I've been eyeballing this recipe for the longest time, and finally going to make it for dinner tonight, only to realize I don't have any cottage cheese, I have Italian cheese, would it affect the consistency without it? I have sour cream and cream cheese but don't know if it would pair together?
Steph says
I wouldn't use sour or cream cheese. The only sub I would use is ricotta. If you have neither, I would leave it out.
Kristie says
I made this tonight (first time ever doing pasta in my instant pot) and it was amazing and so quick!!! My husband, who usually has to “work late” if he knows I’m making lasagna, actually had seconds. The only thing I did differently was to use about 2 lbs of meat and double the cottage cheese. I also only had regular lasagna noodles, but I broke them up and they turned out fine. There was a lot of liquid left when it was done cooking, but I just scooped it out with a ladle before mixing in the cheeses (probably close to two cups worth) and it was perfect.
Amy says
Do you think I could substitute ricotta cheese for the cottage cheese?
Steph says
Yes, you can!
Jan C says
I made tonight and family loved it. I made exactly as recipe stated but put on for 5 minutes because I forgot it was only 4 and it turned out fine. I think it could use a little more depth of flavor with using garlic powder, basil, or oregano. I used penne pasta because I couldn't find mini lasagne noodles.
Jennifer says
This looks amazing; however we would need to use gf noodles. Any opinion on that might work? Thank you!
Steph says
I am sorry, I have never tried gf noodles!
Mackenzie says
Hi! Can I use ricotta cheese instead of cottage cheese?? Excited to make this for my friends tonight!
Steph says
Yes, you can!
Kalee Sewell says
Love this recipe! Did have an issue though... with the 4 minute pressure cook time, my pressure never built up. Wondered if anyone else had that problem. Due to that I had to do 2 cycles of 4 minutes to get the noodles to cook fully. I double checked that it was in the sealed position... I still assume it was user error of some sort... thanks for the great recipe though!
escapes says
Has anyone tried making this with zucchini instead of noodles?
Steph says
I would make the sauce and then add the zucchini noodles in after.
Yvonne says
I made this lasagna tonight. It was so very good. My family loved it. I'm new to the world of instant pot.
I will make it again. Thanks for posting your recipe.
Steph says
Thanks for trying it, so glad you liked it! Thank You!
Valerie says
This is the first scare I've had with my instant pot. I was making this lazy lasagna recipe tonight, but I used some homemade spaghetti sauce that I already had. It is a thicker meat sauce. I put it in, put the broken up lasagna noodles on top, added 2.5 cups of water (i wanted it to be less soupy than what I had read in the comments). I set it for 4 minutes, high pressure. Pretty quickly I heard strange noises and saw the lid to my instant pot acting like it was going to lift off the pot. It couldn't because it was locked down, but after it did that twice, I turned the pot off and unplugged it and stopped the experiment! Was it because the spaghetti sauce on the bottom of the pot was not liquid enough? Thanks for any help you can give!
Cindy says
Just made this! Absolutely delicious and so easy!!! I added a couple handfuls of baby spinach right before I stirred in the cottage cheese. Fantastic!
Steph says
I love the idea of tossing spinach in! I am going to try that next time!!!
Anonymous says
Do you have to do the quick release method? Also, is it 4 minutes total or is additional time needed for it to heat up? I'm brand new to the Insta Pot...
Steph says
The pasta will overcook if you don't do a quick release. You set it for 4 minutes, but it will take closer to 10 to come to pressure (which increases active cooktime). The 4 minutes is just the under pressure time.
Terru says
Love this recipe! It's super quick and easy to make. I have made it twice now. My family loves it! I use mild Italian sausage and ricotta cheese. This is definitely a recipe ro keep! Thank you!
Jessica W. says
Made this for the first time and at first it seemed very watery, however I let it stand for about 5-8 minutes and it thickened right up and is delicious! I couldn’t find mini lasagna so I used penne, otherwise I followed the recipe exactly.
Arlenys says
Just made this, it's still hot in my pot! I made this vegetarian so I skipped the step of browning the meat altogether. I dumped a jar of vodka sauce in the pot, rinsed the jar with 2 cups water, dumped that in the pot, added garlic and onion powders and Italian seasoning, a little salt to taste, mixed it, broke up regular lasagna noodles, ended up with some fairly large pieces, but that didn't stop me. Set the time for 5 minutes and slow released the steam, was still runny so I cooked for 1 more minute, 6 minutes total. Added 1/2 cup of cream cheese and sprinkled in some mozzarella. It was delicious!! Also, the sauce thickens as it cools.
David says
I made this the other day and it was amazing. Everyone loved it and tt tasted just like lasagna that would take a very long time to make. I was bummed I could not the mafalda noodles so I used bow tie followed the recipe times and it came out perfect. Thank you for posting so easy and quick to make.
Elise G says
I’ve tried making this twice - both times got the burn notice. The second time I made it, I browned the ground beef and onions in a skillet rather than the IP since I had seen that the bits on the bottom may have been the problem but still got the burn notice. Suggestions? I really want this meal too work but I’m frustrated!
Steph says
What type of noodles are you using? Also, what kind of sauce?
Leigh Ann Sklener says
This recipe is a keeper. Thank you so much for posting! It’s delicious even with the substitution of lean ground turkey in place of the ground beef. My family loved it!
Alicia says
Really easy recipe to follow and really tasty. Thanks for posting!
Anonymous says
I am in the process of making this now! It smells so wonderful in my house just from the meat, garlic, and onions.....I can't wait to eat!
Sara says
I made this today when I needed a quick prep lunch after running errands with a Toddler who said “eat, eat!” as soon as we got home. I don’t eat much meat so omitted the turkey. I threw in some spinach as I like that in regular lasagna as well. It did burn to the bottom of the pot a little and at the same time came out very soupy. I think I didn’t scrape the bottom enough after I sautéed the onions. It didn’t have a burnt flavor though. I used rotini and it was perfectly cooked. To thicken it I added the whole small tub of cottage cheese and a little extra shredded cheese and it was fine. Still served it in a bowl but the leftovers thickened nicely. The flavor was really good and it was perfect for my hungry toddler! It would be very easy to add more vegetables or meat as it’s very versatile. I would definitely make again. Thanks for the great recipe!
Michelle says
would I need to change anything if I use gluten free noodles?
Steph says
I haven't tried GF noodles, but I suspect perhaps the cook time changes. Take the time on the package and half it.
Andrea says
This looks amazing and so yummy! I can’t wait to try. I can’t find these noodles in any of my local stores. Do you have a suggestion for a noodle that would work best as a substitute?
Steph says
Penne is definitely the best alternative.
Stephanie Curalli says
Hi Steph! First, what a great name! Second, great recipe!
Only tweaks I made was I used bow tie pasta, homemade spaghetti sauce, and added extra mozzarella on top to melt because we love lasagna super cheesy 🙂
Turned out great and husband liked it too!
Thank you for a great and easy recipe!
Steph says
I would say extra cheese is the perfect modification!
Darlene says
Made this today at the urging of my daughter who was not feeling well and wanted dinner prep out of the way Yo be honest i was skeptical about the 3 cups of water watering down the flavor. Used traditional noodles broken in pieces. Added a cup of cheddar along with the cottage cheese and mozzarella but followed your recipe to a “t”. Family was impressed dinner was ready in under 20 min with some hot garlic bread. Amazing dish!! Everyone loved it. The noodles and cheeses soaked up the liquid and flavor was on point. I did add all my favorite Italian herbs for a robust sauce. A keeper for our rotation❤️
Christina says
This is my family’s favorite recipe. It’s easy to cook and we love my instant pot everything fits in 3qt which is plenty for us
Steph says
Thanks for letting me know it fits in the 3 quart!
Amy says
My instant pot (IP-Lux) didn't pressure up at all during the 4 min. When I opened it the soup is cooking but the noodles are not cooked. Suggestions? I'm pretty new to Instant pot cooking.
Steph says
This happens to me when the sealing ring isn't secured (so the pot will not seal), or the pressure release knob is not on securely.
Kathy says
Didn’t have the noodles but did have no-back lasagna pasta. Broke up 8 no-bake lasagna noodles and added 3 minutes to the cooking time. Delicious. I’m sure it will be even better as a leftover—-IF there are any leftovers.
Patty says
I have been trying this recipe today and no matter what I do I get “burned .” I didn’t stir it like you said but not matter what I do it says burned.
Steph says
Are you using an 8 quart IP? Try putting the water on the bottom and sauce on top of the noodles.
Pat Resende says
I made this tonight. Couldn’t find mini lasagna noodles, so I used regular whole wheat lasagna noodles, broken into ~3” pieces. I added a whole bunch of Italian seasoning and oregano - didn’t measure - and used ricotta instead of cottage cheese. High pressure for 5 minutes then QR. it was quite delicious, with perfectly cooked noodles, but it was lasagna soup. We ladled it into bowls & ate with soup spoons. Note: It would be extremely helpful if pasta amounts were given by weight instead of volume so it would be easy to substitute.
Steph says
Yes, I have been hearing that if people swap the noodles, it is more of a soup. Great tip on the weight. I will make that change. Thanks!
Melissa says
I used my 8 quart. Went according to recipe and got burn. Added 1 extra cup of water and worked great!
Judy says
Could you please post the nutritional value of this recipe? This sounds so good, but my husband is on a strict diet for kidney disease. Thank you!
Steph says
Hi Judy, I don't post nutritional value because unless you use the exact same products and brands as I do, it will be off. I suggest entering the ingredients you use into my fitness pal and calculating the values based on what you use.
Jodi says
I made this for the second time today. Bought ricotta cheese by mistake, best mistake ever! We loved it with the cottage cheese (and I really dislike cottage cheese) but ricotta took it to a whole new level! Fed our family of 5 and have lunch for 3 tomorrow.
Steph says
Definitely a good swap!
John says
Thanks for posting this recipe - it was great. I used campanelle pasta - it has the same edges as a lasagne noodle just rolled up a little bit into a bell shape.
Made a few miinor modifications:
- used a pound of ground hot italian sausage
- put in about 1/3 cup of fresh, chopped basil
- put in a lot more chopped garlic (want to keep those vampires away!)
- reduced the water to 2-1/2 cups
- used about 1-1/3 cup of ricotta - this gave it a great creaminess. When I first opened the pot I thought I had a soup but with the ricotta, it soaked up the liquids
I wonder if you can put the weight of the pasta in the recipe since depending upon the shape of the pasta, 4 cups can be a lot or not enough.
This will definitely be a keeper in our kitchen - thanks!
Steph says
Thanks for trying it and reporting back! I will have to check out those noodles! Love your swaps, can't ever go wrong with hot Italian sausage! I will change the measurement to weight! Thanks for that.
Misty says
So I’m thinking about making this but my kid hates soup. I’m going to use bow tie noodles and hunts sauce in a can (her fav). Wondering if I should cut back on the water, cuz the sauce is kind of soupy to start with. Any ideas for me before I start? I saw that one person said they just scooped out the extra water.
Steph says
Ok, so when swapping noodles, you will need to adjust the water. Add the water so that the noodles are just barely covered. When you open the lid it will look soupy, mix in the cheese and let rest for a couple of mins and it will thicken. When I made this, I have to add water when I re-heat it. I have never had it come out as soup.
JS says
I used cream cheese. I just used a hand mixer to make it creamy first. Perfect. Husband loved it and come in handy tonight when I realllly didn’t want to cook.
Terri says
Do you use the same amount of pasta (4 cups) regardless of which pasta you use? I noticed the mafalda is half the weight of the rotini.
Steph says
This is a really good question that I don't really know the answer to since I have only ever used mafalda. I am going to say use whatever pasta you want, but adjust the water. Just make sure the water is just barely covering the pasta. That might mean less water depending on which you use. Hope that helps! Also adjust the time. Take the time on the box and half it.
Sarah G says
I doubled this recipe and used ground turkey instead of ground beef, and used rotini pasta. My pot is a 10 quart and it worked just great! Thanks for an awesome recipe!
Laura says
I made this earlier in the week and made a few modifications. I tripled the garlic (because one can never have too much garlic), I doubled the meat by adding a pound of Italian sausage to the ground beef, I used an entire 16 oz container of cottage cheese and I also chopped up fresh basil. It was very good and will definitely be on my list to make again.
Steph says
Glad you liked it! You are right, never too much garlic!
Steph says
Can't go wrong with garlic!
Christine says
OMG! I just made this tonight, after working all day! I came home, followed your recipe..went and showered while it cooked and when I was done, so was my dinner! my belly thanks you! and my doggy also thanks you for the little bit I let fall into her bowl (accidentally of course) cough! I have plenty of left overs that I will freeze. and I see this will be made many more times over this winter.
Thank you for a delicious and simple meal with plenty of flavour.
Steph says
Glad you liked it!
Fay says
Ok! So I made this in the 8qt with no issues! And it was delicious!! And soooo soooo easy. Thank you for the recipe. The only thing I did wrong lol was add extra cheese lol I thought it said 4c cheese but it was just my excited self read it wrong but hey... u can never have enough cheese !!!
Sally Dutton says
In the super I turn to using my Instant Pot to cook meals. (Keeps my kitchen cooler and electric bill down)
Found your recipe and gave it a try. Love it! Did the following variations- had to work with what I had.
1# turkey sausage roll
Big box of tri-colored rotini noodles ( about 4 cups)
Use a whole container of cottage cheese
This will DEFINITELY be a repeat recipe. Now I just need to explore your other instant pot recipes.
Taste even better the next day. Made enough for some leftovers. Now I have a delicious lunch.
Steph says
Thanks for giving it a try! I agree, it is even better the next day!
Tamara says
So most recipes would say to use 1lb pasta (16oz) but this one for 32 oz total??? Is that way a lot?
Steph says
Hi Tamara, I don't say 32 oz in the recipe card. I say 4 cups of mafalda noodles (which can easily be subbed for something like penne).
Grace says
Loved this recipe! can you please include nutrition information as well?
Steph says
I don't include nutrition information because the brands of products vary in information and it is much more reliable to run the recipe through something like my fitness pal, using the specific ingredients you use.
Jen says
This recipe is super yummy but it's far too soupy to my liking. I ended up mixing in a little cornstarch to thicken the sauce and mixed some ricotta into it as well to thicken it. After my modifications it was much more enjoyable as it was no longer a soup.
Allie says
I've made this a few times now, and still can't believe how easy and delicious it is. This is one of my go-to IP recipes!
Arianne says
Works great in the 8qt This was my first meal in my IP. Kids said it was delicious!! Thanks
Steph says
whooo hoo!!!! Good choice for your IP maiden voyage! So glad you family liked it!
Jenna says
I have made this many times and it's my go to when I'm wanting pasta! I have an 8qt and it works fine. We don't love cheese here so I only add a sprinkle, about 3/4 cup at the end. I've used oven ready lasagna noodles and cut the water to 1cup after the 1st time because although I liked it just fine as lasagna soup, my boys weren't as fussy for it as when made with 2cups of water and found it harder to eat. I love this recipe!!!
Shawna H says
Hey there. How many servings does the make?
Steph says
It is a big recipe. 6-8 servings I would say.
Christina Sneyd says
Great recipe, cut the onion in half if you are not fond of the taste of onion being strong.
GrecianErn says
I’m giving this 5 Stars ?
It’s a dish that all 3 of my sons get excited about eating! They prefer sandwiches and cereal to good food, so finding something that all 5 of us enjoys is amazing! We have it about 1-2 times a month, and I think we’ll have it more during the winter. Thank you for sharing this recipe.
Nova says
This was delicious and so easy!! My six year old, who usually grumbles at the “large” portions I put on his plate, begged for seconds. This is definitely going into our frequently made rotation. Thank you so much for sharing this recipe and I can’t wait to see what others you have.
Kasey Saliba says
Steph,
What brand of sauce do you use?
Steph says
I use whatever is organic and onsale!
Christina says
Tonight will be the fourth or fifth time making this delectable treat, which is saying a lot because since there are so many recipes to try in my IP, I have rarely ever made the same thing even twice!
I always double the recipe for all of the ingredients. I have an 8qt and it fills it super full and takes an awful lot of time to come to pressure, but I need the food to feed my teenage boys. Since I am doubling it, I also use ricotta and cottage cheese and I add some mushrooms right before I add the noodles (which I use bow tie pasta) and then I have to be very careful with my quick release because it definitely sputters and spits because it’s so full.
My family loves this and it makes great leftovers to take to work and after school snack!
Elizabeth says
Let me start by saying that I LOVE this recipe and it’s one of my top five IP recipes!! I’ve made this twice and got the burn signal both times....I even browned the beef in a separate liner....anyway, I just cancel and restart until the noodles are cooked....Next time,and there will be a next time, I’m going to put a little of the water on the bottom and see if I can prevent the dreaded burn...lol..
Either way, I still adore this recipe...thank you so much for it!!
Kathy says
This has definitely become a staple in our family since making it the first time in January. I use either mini or regular bow tie noodles (farfalle) and this comes out perfect every time.
Krystal B says
This is one of my favorite Insta-Pot recipes. We have had this a few times and it always is delicious! When I make traditional lasagna it usually turns out dry but not with this recipe. It’s a staple! You can add spinach or zucchini as well to up the nutritional value 😉
Steph says
Such great additions! Thanks for making this a regular recipe at your house!!!
Laura says
This was delicious and so simple! One of the best things we've made in our Instant Pot! It was a hit with our daughter too. I added some zucchini in with the cheese and it was a perfect veggie addition. Thanks for sharing!
Chelsy says
I used a precooked ground beef pork blend, and I got a burn message. Everything else was exactly as directed.
Steph says
Which Instant Pot brand do you have? It also sounds like it didn't come to pressure properly. Sometimes if the seal isn't on properly, I have had this happen.
Eileen Earnest says
Made it in the 8qt with great success! Family gave it high marks ????!
Naomi says
I made this recipe tonight and while it turned out to be delicious (and thankfully cooked after several attempts. I was a first time user, here's what I've figured out:
1) Rotini does sub in well, but it's MUCH heavier and larger than the Mafalda noodles. Either add extra water or less pasta! There was basically no liquid left when it was done and I followed the recipe. It basically came out to be pasta in a pot, not a soup.
2) The sauce I used was definitely too thick comparatively. I used a jar of Classico. I would go with something runnier next time or add some more liquid.
3) I used half chicken broth half water, it came out very tasty (but again, more liquid needed!)
4) We used ground round instead of meat, and I cooked that with the onions and the garlic and some seasonsingin a skillet because I was afraid of the burn function (but it didn't matter in the end, it still popped up three times). I'm not sure if the ground round would have mad a difference due to it's dryness?
5) HOW I SAVED THIS: The first burn round, I ignored it. The second one, I vented, opened it up, gave a small stir and closed it up again. The third one I ignored and once the IP decided it wasn't burning anymore and got back up to what I assumed was pressure (The little silver bit popped up) I just let it go for four minutes and decided I was done (we were coming up to waiting 40 minutes for this dish at this point). I manually released the pressure and once it was done I opened it up. The pasta was cooked and not over cooked thank goodness! I followed the rest of the recipe (added a bit more cheese) and we finally had dinner.
I still think this is a great recipe but I think for a first time newbie I didn't do it very well. It was still tasty, just not a soup more of a pasta. Going to do it again, but going to have to add some more liquid!
Dawn says
This was AMAZING! I couldn’t find the lasagna noodles, so I used campanelle pasta. I also used some Italian seasoning and a can of diced tomatoes (mostly drained). It’s soo not a soupy consistency, which I really like. I’ll definitely make this again!
Allie says
Love this recipe. I made with ground turkey instead of beef as thats what we prefer, also substitutes the cottage cheese ricotta, used broken up lasagna noodles, then broth instead of water. Turns out great every time!
Steph says
Broth is such a great idea!
Stacy says
I make this in the 3 quart Duo with bow tie pasta. Turns out perfect every time!
Camille says
I have a 3 qt insta pot.. should I just half the recipe but same timing? Thanks!
Steph says
Yes, you will have to half the recipe. Cook time stays the same. For the water, don't just half it. Put your noodles in and then add water to juuuust cover the noodles. That should work!
V says
Hey! Just wanted to let you know someone *poorly* copied your recipe here:
http://bestrecipes.today/2019/04/instant-pot-lazy-lasagna.html
Steph says
Thanks for letting me know. Sadly, this happens daily.
Marian Lumba says
Can I use no boil lasagna noodles for this recipe?
Steph says
I haven't tried with no boil noodles. I am not sure how that might work. If you do try it, I would love to know how it works out.
Stephanie says
Hi, do you think you could make this starting with thawed sneaky sauce? If so, how much do you think would be needed (cups)? Thanks!
Erin says
So I’ve made this a lot, it was actually my 2nd dinner in my Instant Pot. But the last 3 or 4 times, I keep getting a burn notice. Nothing has changed. Should I add more water? We don’t like it super soupy.
Thanks for your help!
Steph says
hmm. you have made it and it worked well and now isn't? very strange. Are you using a different sauce? try adding the water, then noodles, then sauce on top of noodles.
NOEL B says
I didn't have the burn notice my first time and now I get it every time, too.. Just now even as I type, yet I haven't changed anything except the sauce. Would that be the difference? Seems odd to be the problem.
Steph says
It for sure can be the sauce. Some sauces are thicker and cause a lot of grief in the IP.
Karen says
Yum! Thanks for sharing this recipe!
Savanna says
When you say sealing what setting is that on the instant pot mine does not have that option and this is my first time using my instant pot so I’m a newbie
Steph says
All pressure cookers have to be able to seal. It should be on the lid.
Anonymous says
If you accidentally mixed the noodles in sauce and then added water , is everything ruined? Was trying to do a million things at once and failed.
Christina Koch says
Made this for dinner tonight. I deviated a bit in that I added finely chopped mushrooms at the same time I added in the chopped onions and garlic. I also added parsley and oregano to the sauce. In place of the water called for I used low sodium chicken broth. Finally after it was done pressure cooking I let it NPR for 5 minutes. Then I mixed in 3/4 cup of ricotta, poured into a lasagna dish, topped with mozzarella and broiled until brown. Let sit for 10 minutes before plating up.
Amy T says
Made this tonight. It was so delicious. Used bow tie noodles because I couldn’t find the lasagna noodles. Still came out delicious and kid approved!
Cassie says
I have tried making this recipe 2 times now and both times my instant pot wouldn't come to pressure.....what am I doing wrong!?!
Steph says
This sounds like an issue with your IP. Is the sealing ring in secure? Is the lid set to sealing?
NOEL B. says
I have been using Campanelle pasta by Barilla. It works perfect! We love this meal...thank you for posting it.
Alyssa says
Everytime I try to do pasta in my instapot I ALWAYS get the food burn warning, I followed directions to a T. Any suggestions??
Steph says
Are you using an 8 quart or 6 quart pot? I have heard (and experienced) that the 8 quart model is alot more sensitive to this. Could that be it? Next time try water in first, then noodles and put sauce on the very top. Could also be the thickness of your sauce - think tomato sauce does not do well in the IP.
Cheryl says
I have the Instant Pot brand 8 quart pot. It is very picky about burn warnings. I had to take this out of the pot and cook it on the stove. Turned out yummy just took longer.
Charlotte Bowler says
Making this was so easy and actually just the meal my family needed today. With everyone home for breakfast, lunch and dinner... cooking was getting a bit tedious. They love lasagna and we have an Instant Pot. Did not get a picture before it was gone, but it was just right. I used radiatore noodles. They looked close enough to lasagna noodles. Thanks for sharing this recipe with the world.
Steph says
Thanks for letting me know - I really appreciate it! I am so happy it was such a hit for your family!!
KC says
Loved this! Curious as to how many calories per serving? It says serves 6 and 376kcal. Are the calories per serving or for the 6 servings? Also what is a serving size? 1 cup?
Thank you!
Steph says
It honestly depends on the brands of noodles, sauce etc that you use. My suggestion is to enter your specific ingredients into my fitness pal to get the most accurate estimate.
Hélène maukovic says
I removed 1 cup of liquide.Perfect.
Tank You.
Hélène
Casey James Brown says
I got a burn notice, finished with saute mode.
Maybe spaghetti sauce should go on top at the end?
Still delicious!
Sarah says
Excellent! Made with ricotta and bow tie pasta in the Pampered Chef Quick Cooker.
Melissa says
I’ve made several times in my 8 qt and didn’t adjust anything and worked great!!
It’s a fav for my fam and so so easy!!
Chelsea says
I’m a picky Italian and this met all standards! Delicious!! Can’t believe how quick and easy it was. Still surprised how perfect the noodles turned out cooking them in the pot as well!
I used passata in place of the tomato sauce and added my own spices and cooked it up with the onions garlic and meat for a few minutes before adding the noodles.
Pete says
Steph,
I came across your recipe in November of 2019 and have been making it ever since then. It's a winner. My family likes it when I make this with Radiatore Pasta, They ask for "Radiators" I like to take a portion of the water and rinse out the jar of pasta sauce and add it into the Instant Pot and stir before I put the pasta in and cover the with the remaining water. I have also found that adding another 1/2 to 3/4 of another jar of pasta sauce while mixing in the cottage cheese makes it more flavorful and the noodles absorb this extra moisture. This is also true for re-heating. Wonderful quick and easy comfort food recipe. Thank you!
Marie says
I am trying this recipe tonight and can’t wait. Plus I was able to find the noodles you use at Cost Plus Market. So excited.
Rachel says
We make this recipe all the time! So easy for a simple weeknight meal with delicious leftovers, and it is toddler approved!
Michelle M says
I’ve made this recipe over a dozen times in my instant pot. It’s a crowd pleaser and a life saver for those busy, exhausting days. I use whatever gluten free noodles we have on hand, making sure to not add too much water. Seems to work out every time. Thank you for creating and sharing this go-to recipe.
Marlene says
Made this tonight. It was delicious! My husband was super impressed. Great recipe!