There's nothing like a classic slice of cheesy lasagna to brighten your day. The terms lasagne or lasagna come from the word laganon, the first type of pasta. Laganon referred to flat sheets of pasta dough cut into thin strips of dough and layered with sauce. Ancient Rome had a dish called lasanum, which translates to container or pot. Eventually, Laganon or lasanum evolved into lasagne, and the lasagna we know and love was born in Naples, Italy, during the 14th century. According to the historical record, lasagna was mentioned in a 14th-century cookbook. Although the dish included layers of pasta, it did not have tomatoes. However, another cookbook published in the 1880s featured a similar dish that contained tomato sauce.
Either way, people fell in love with lasagna as soon as they tasted it, so much so that National Lasagna day is July 29th. In honor of this day, we've crafted an instant pot lasagna recipe to fill your craving for lasagna without all the fuss. First, this gluten-free version is cooked in the instant pot by sautéing ground beef with onion, bell peppers, and garlic. Then herbs, fire-roasted diced tomatoes, lasagna noodles, chicken broth, and marinara sauce are added before the instant pot is sealed, and everything is allowed to cook. Next, it is seasoned, and since we couldn't forget about the delicious cheesy topping, we added mozzarella cheese and allowed it to melt before serving the soup.
How long do you cook lasagna soup in an instant pot?
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How many calories is in lasagna soup?
- 1 tablespoon Olive Oil
- 1 1/2 lbs. Lean Ground Beef
- 1 White Onion, diced
- 1 Red Bell Pepper, diced
- 5 cloves Garlic, minced
- 4 cups Chicken Broth
- 2 cups Marinara Sauce
- 1 medium Zucchini, diced
- 1 15 oz. can of Fire-Roasted Diced Tomatoes
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- 8 Gluten-Free Lasagna Noodles, broken into bite-sized pieces
- 1/2 cup freshly grated Parmesan
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup shredded Mozzarella Cheese
- 2 tablespoons freshly chopped Parsley
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