All the flavors of the classic lasagna made into an easy weeknight dinner!
2 Tablespoons olive oil
1 pound ground beef, I used lean 85/15
2 cups, 1/4″ diced onion, 1 small
2 cloves garlic, minced
1 Tablespoon Italian seasoning, no salt/sugar added
1 1/2 Teaspoons sea salt, or to taste
3 cups chicken or beef stock/broth, no sodium, see notes
1 – 28 ounce can fire roasted tomatoes, blended into a chunky sauce
1 – 12 ounce package gluten free shell pasta
8 ounces mozzarella grated, 2 cups
1 cup grated parmesan
1 cup ricotta cheese, or 1/2 sour cream (sour cream makes a looser sauce)
Fresh basil if desired for topping + more grated parmesan
For the Instant Pot, start by using the sauté function to cook the ground beef, then add the onions, garlic, and seasoning.
Next add 1 cup chicken stock and sea salt, and scrape the bottom of the Instant Pot well. Do not leave any browned bits on the bottom.
Then add the blended fire roasted tomatoes, evenly scatter the pasta over the surface of the tomatoes, and pour the remaining chicken stock over the top. Do not stir, but instead lightly press the shells just under the liquid with the back of a spoon.
Set the Instant Pot to pressure cook for 3 minutes, and set the valve to sealing.
When the Instant Pot is done, let it release naturally for 10-15 minutes until the button goes down.
Then stir in the 3 cheeses and season to taste before serving.
Stove top instructions:
Bring a large pot of water to a boil for the pasta.
In another large pot, sauté the beef, then add the onion, garlic, and Italian seasoning.
Cook until the onion is tender, then add the blended tomatoes and only 1 cup of chicken stock. Bring the sauce to a boil, then lower the heat to maintain a light simmer.
While the sauce simmers, cook the pasta according to the package directions. When the pasta is done, drain and do not rinse. Add the pasta to the sauce and simmer together for 1-2 minutes.
Remove the pan from the heat and stir in the cheeses. Season to taste and serve immediately!
Total time takes about 15-20 minutes for the stove top.
Total time takes about 30-40 minutes for the Instant Pot.
I use homemade chicken stock which doesn’t have any added salt. If your stock/broth does have salt, decrease the amount you add, then season to taste at the end of the cooking time.
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian American
Keywords: Lasagna, Instant Pot, Gluten Free, Lazy Lasagna