Lasagna is the sheet cake of pastas. Layered with wide noodles, it’s usually loaded with a meat sauce and loads of cheese and, quite simply put, it’s heaven on a plate. But making and assembling a lasagna can be slightly time consuming and messy. So how about taking all of the flavors of this classic dish and bringing it to a risotto where it takes practically no time or effort whatsoever to achieve a super tasty and affordable meal you won’t soon forget. Lasagna Risotto take a bow, because it’s your moment to shine in kitchens everywhere. This recipe is in my Super Shortcut Instant Pot cookbook (aka “the green one”) as it only requires ten basic ingredients to make!
Watch The Video!
Sauté Away
Say “Cheese”
Putting It Together
An Optional “Al Forno” Finish
The Taste Test
Instant Pot Lasagna Risotto
Lasagna is the sheet cake of pastas. Layered with wide noodles, it's usually loaded with a meat sauce and loads of cheese and, quite simply put, it's heaven on a plate. But making and assembling a lasagna can be slightly time consuming and messy. So how about taking all of the flavors of this classic dish and bringing it to a risotto where it takes practically no time or effort whatsoever to achieve a super tasty and affordable meal you won't soon forget. Lasagna Risotto take a bow, because it's your moment to shine in kitchens everywhere. This recipe is in my Super Shortcut Instant Pot cookbook (aka "the green one") as it only requires ten basic ingredients to make!
Ingredients
The Risotto
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 1/2 pounds ground beef or meatloaf mixture
- 2 cups arborio rice (unrinsed)
- 4 1/2 cups broth of your choice (I use chicken, beef, or garlic)
- 1 1/2 cups marinara sauce (I use Rao's or Victoria)
- Up to 1 tablespoon seasoned salt (optional)
The Cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, plus more for the optional "al forno" finish
- 1/2 cup grated Parmesan cheese
- 1 large egg, slightly beaten
Instructions
- Add the oil to the Instant Pot and Sauté and Adjust to the More or High setting. Once heated, add the onion and sauté for 3 minutes, until slightly softened and translucent.
- Add the ground meat and sauté until crumbled and lightly browned, about another 3 minutes, leaving the juices in the pot.
- Add the rice and broth and stir everything together well, scraping the bottom of the pot to make sure it's cleared of any browned bits. Secure the lid, move the valve to the sealing position, hit Cancel, and then hit Pressure Cook or Manual at High Pressure for 6 minutes. Quick release when done.
- As the risotto's cooking, add all the cheese ingredients to a mixing bowl and mix until combined into a thick paste-like consistency.
- When the lid comes off the pot, stir in the marinara sauce and cheese mixture. The heat of the risotto will heat the sauce, cook the egg in the mixture and melt the cheese into the risotto. Taste it. If you feel you want it more savory, add in 1 teaspoon of the seasoned salt at a time before serving. Goes great with my garlic bread!
- For an "al forno" (baked) finish: Sprinkle an additional 1-2 cups shredded mozzarella cheese on top of the risotto. Place the air fryer lid on top and broil (400°F) for 3-5 minutes, until the cheese is bubbly-brown. Alternatively, if you wish you give your risotto this "al forno" finish and don't have an air fryer lid, you can transfer the risotto to a casserole dish and broil in the oven a few minutes until the cheese is bubbly brown (keep an eye on it as all ovens vary).
Jeffrey's Tips
Want this lasagna risotto vegetarian? Use a plant-based meat such as Impossible or Beyond or leave it out completely!
Gail
This looks yummy! I’m thinking of using mushrooms in place of the beef, would I need to make any other adjustments to the recipe? Thanks for all the great recipes Jeffrey, you always make cooking fun and easy!
Jeffrey
Nope! Same instructions! Enjoy!
Audrea
Ooooh, the ingredients are on my list! I love it when you post videos from your books. Thanks in advance for another delicious dinner!!