I don’t know about you, but we have just two months left until Summer break and I am digging deep to try and muster the energy to get us there. As we’re getting ready for Summer, I’m doing everything I can to make life a bit more easy and low maintenance. This Instant Pot Lazy Lasagna fits the bill for exactly what it says it is: lasagna on the lazy.

So if you’re feeling a hankering for lasagna, but don’t want to fuss with the layers and pots and pans that go along with it, this Instant Pot version is where it’s at! Plus, as usual, I made it just a little bit more healthified along the way too!

To make this Instant Pot Lazy Lasagna a little lighter, I used whole wheat lasagna noodles and mostly fat free cheeses. I also subbed regular sausage for a vegetarian one because I happened to get it on sale. But a lean turkey sausage would work as well. That’s pretty much it. This lasagna is super simple to make and delish too!

The only thing that I would do any different next time would be to break my noodles up just a little bit more than I did; one lasagna noodle into four pieces would be best.

Instant Pot Lazy Lasagna

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 5 MinInactive time: 10 MinTotal time: 25 Min

In the mood for lasagna but don't feel like fussing with all the layers? Toss this in the instant pot and you'll have dinner lasagna in under 30 minutes!

Ingredients

1 Lb. Vegetarian Sausage
1 Yellow Onion, Chopped
3 Garlic Cloves, Minced
2 Tbsp. Tomato Paste
1 Tbsp. Italian Seasoning
1/2 Tsp. Red Pepper Flakes
2 Tsp. Salt
1/2 Tsp. Pepper
24 Oz. Marinara Sauce
3 C. Water
8 Oz. Uncooked Wheat Lasagna Noodles
1 C. Fat Free Ricotta
1/2 C. Grated Parmesan
4 Oz. Shredded Fat Free Mozzarella

Instructions

Place the 1 Lb. Vegetarian Sausage into the base of the instant pot and set to sauté. Cook through until done.
Add in the 1 Yellow Onion, and 3 Garlic Cloves and cook for a few more minutes or until the onions are tender.
Stir in the 2 Tbsp. Tomato Paste, 1 Tbsp. Italian Seasoning, 1/2 Tsp. Red Pepper Flakes, 2 Tsp. Salt, and 1/2 Tsp. Pepper.
Turn the saute setting off and add in the 24 Oz. Marinara Sauce, and 2 of the C. Water.
Break the 8 oz. noodles into thirds or fourths and place layer them in the sauce.
Pour the remaining 1 C. water over the noodles and secure the lid.
Set to manual high pressure and cook for 5 minutes.
While that's cooking, mix together the 1 C. Fat Free Ricotta, 1/2 C. Grated Parmesan, and 4 Oz. Shredded Fat Free Mozzarella.
Once done, allow the pressure to release naturally then remove the lid and scoop in the ricotta cheese mixture.
Set the lid back on and allow it to sit for 10 minutes.
Once done, divide evenly among bowls and enjoy!

Nutrition Facts

Calories

308.27

Fat (grams)

6.2

Sat. Fat (grams)

1.79

Carbs (grams)

35.63

Fiber (grams)

5.7

Net carbs

29.93

Sugar (grams)

6.14

Protein (grams)

25.73

Sodium (milligrams)

1640.95

Cholesterol (grams)

11.72

Nutritional Claims: Vegetarian • Egg Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher