One-Pot Lasagna


  • 1 pound lean ground beef
  • 8 ounces bulk Italian sausage
  • 3/4 cup chopped onion
  • 4 cloves garlic minced
  • 1 jar pasta sauce, 24-ounce
  • 1 can reduced-sodium beef broth, 14.5-ounce
  • 1 1/2 cups water
  • 1 tsp dried basil, crushed
  • 8 ounces dried mafalda pasta or lasagna noodles broken
  • 1/2 pkg cream cheese cubed and softened, 8-ounce
  • 3/4 cup cottage cheese or ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, 6 oz.
  • 1/4 cup finely shredded Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • Place a 6-qt Instant Pot on Saute setting. Add beef, sausage, onion, and garlic and cook for 8 Minutes or until meat is no longer pink and onion is tender. Drain fat, if necessary.
  • Stir in sauce, broth, water, and basil. Add pasta and stir. Lock lid in place.
  • Set Instant Pot on High Pressure to cook for 4 Minutes. Release pressure quickly. Open lid carefully. Stir in cream cheese and cottage cheese until combined. Sprinkle top of pasta mixture with mozzarella cheese. Place lid on top; let stand for 3 Minutes or until cheese is melted. Serve topped with Parmesan cheese and parsley.
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