Name: Instant Pot Lasagna Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Caribbean
Ingredients: 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

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?

Lasagna soup is cooked for 6 minutes in an instant pot.

Can you add cottage cheese to lasagna soup?

Yes, you can add cottage cheese to lasagna soup. It will give the soup a creamy texture and add flavor depth. However, you should stir the cheese once the lasagna noodle soup has been cooked, just before adding the mozzarella cheese and allowing it to melt.

How do you freeze lasagna soup?

If you are going to freeze lasagna soup, do not add mozzarella cheese on top of the soup. Instead, divide the lasagna soup between freezer-safe containers and leave 1 inch of headspace. The soup will expand as it freezes, which can cause the container to break. Therefore, leaving the correct amount of headspace prevent the containers from breaking. Next, cover the lasagna soup, label it with today's date and the dish's name, and freeze it.

How many calories is in lasagna soup?

Each serving of lasagna soup has 658 calories.

Author: Sarah Leadon

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Serves

Ingredients

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

Instructions

Choose the sauté setting on the instant pot, then add the olive oil.

Add the ground beef and cook it for 7-8 minutes, breaking it into smaller pieces with a cooking spoon until it is no longer pink.

Drain the ground beef in a colander if necessary to remove the excess oil.

Add the onions, red bell peppers, and garlic and sauté it for 2-3 minutes until the onions soften.

Turn the sauté function off and add 1/4 cup of the chicken broth to deglaze the instant pot. Run the cooking spoon against the bottom of the insert to scrape up any browned bits.

Add the remaining chicken broth, marinara sauce, zucchini, diced tomatoes, basil, oregano, and Italian seasoning, and stir to combine.

Add the lasagna noodles, pushing them into the liquid to ensure they cook evenly.

Place the lid onto the lasagna noodle soup, seal the lid, and turn the vent valve to seal—Cook the instant pot lasagna soup for 6 minutes at high pressure.

Let the pressure release from the instant pot naturally for 5 minutes, then turn the valve to venting to let any remaining pressure escape before opening the pot.

Add the Parmesan cheese, salt, and black pepper to the instant pot lasagna soup and stir to combine.

Sprinkle the mozzarella cheese over the instant pot lasagna soup, partially cover it, and let the cheese melt.

Garnish the instant pot lasagna soup with parsley before serving.