¾poundmini lasagna noodles(or 8-10 lasagna noodles broken into small pieces)
ricotta cheese, parmesan, mozzarella or provolone cheeses
Press the “saute” button on the Instant Pot and allow it to heat up for 2 minutes. Put a drizzle of a neutral cooking oil in the insert.
Add ground beef and season with salt. Cook and crumble the ground beef. When the beef is almost cooked through, use a pair of tongs and a wad of clean paper towel to absorb any excess grease.
Add onion, cook for about 3-4 minutes, or until the onions become soft and translucent.
Add in garlic and tomato paste, cook for 1 more minute.
Add the canned tomatoes, crush them with a spoon or potato masher.
Add in the seasonings, sugar, and half of the broth. *NOTE: If you are using broken full size lasagna noodles, add them now along with all of the broth.*
Cook on high pressure for 5 minutes. Release the pressure manually.
If using mini lasagna noodles, remove the lid, press “cancel” and then “saute.” Add the remaining broth, stir and bring to a boil. Then add noodles and cook for about 5 minutes, or until noodles are al dente. They will continue to soak up moisture after you turn the pot off, so be sure to not overcook the pasta.
Taste for seasoning and adjust as needed. Serve right away with your choice of garnishes: Ricotta, shredded mozzarella, shredded provolone, parmesan cheese, fresh basil.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 8 servings, with 1 serving being 1/8 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**