Italian sausage and beef simmered in marinara, layered with lasagna noodles and a five-cheese blend, pressure-cooked until rich and bubbly. Lasagna in a fraction of the time.
Ingredients
- ½ lb sweet Italian chicken sausage, casing removed
- ½ lb lean ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1½ tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- 1½ Tbsp Italian seasoning
- 3 cups marinara sauce
- 1½ cups water or chicken broth
- 8 lasagna noodles, broken in half
- 1½ cups cottage cheese
- 1½ cups shredded mozzarella
- 1 cup shredded Monterey Jack
- 1 cup shredded provolone
- ½ cup grated Parmesan cheese
Instructions
Set Instant Pot to SAUTÉ mode. Add sausage and ground beef and cook until browned.
Stir in onion and garlic and cook until softened and fragrant. Season with garlic powder, salt, pepper, and Italian seasoning.
Pour in marinara sauce and water or broth. Stir well, scraping any browned bits from the bottom.
Layer broken lasagna noodles into the sauce, gently pressing to submerge. Do not stir.
Secure lid and set valve to SEALING. Cook on MANUAL HIGH PRESSURE for 6 minutes.
Allow natural release for 10 minutes, then quick release remaining pressure. Open lid and gently stir noodles into sauce.
Fold in cottage cheese, mozzarella, Monterey Jack, provolone, and Parmesan. Close lid and let sit 5 minutes to melt cheeses and thicken.
Serve hot and garnish with fresh parsley or basil if desired.