Description

This Instant Pot and Crockpot Lazy Lasagna is the ultimate easy comfort food—layers of tender noodles, rich meat sauce, creamy ricotta, and gooey mozzarella, all cooked with minimal effort. Whether you’re using a slow cooker or pressure cooker, you’ll get a hearty, satisfying pasta bake that’s ready to serve in just a few steps. Ideal for busy nights, casual gatherings, and freezer meal prep, this set-and-forget lasagna delivers classic Italian-American flavor without the hassle.

Ingredients

1 pound ground beef
1 jar (24 oz) marinara or pasta sauce
1 teaspoon Italian seasoning
1 container (15 oz) ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 box no-boil lasagna noodles
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C)

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes and season with salt and pepper.

In a bowl, mix ricotta cheese with the egg and a pinch of salt.

Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.

Add a layer of no-boil noodles. Spread some ricotta mixture on top, then sprinkle with mozzarella. Spoon more meat sauce over it.

Repeat the layers until ingredients are used up, finishing with sauce and a generous topping of mozzarella and Parmesan cheese.

Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.

Let rest for 10 minutes before serving.

Notes

You can substitute ground beef with ground turkey, chicken, or a meatless alternative.
Use no-boil lasagna noodles to skip the pre-cooking step.
Let the lasagna rest before slicing to maintain clean layers.
Make it ahead and refrigerate or freeze for even easier mealtime.
Add chopped spinach or sautéed mushrooms for extra flavor and nutrition.
To reheat, microwave individual portions or warm larger servings in the oven.