- 1 pound ground beef
- 1 cup diced onion
- 3-4 cloves garlic, minced
- 1 cup chicken broth
- 1 (24-ounce) jar marinara sauce (Old World Victoria is my favorite)
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 uncooked lasagna noodles, broken into small pieces
- salt, to taste
- 1-2 teaspoons sugar, or to taste, start with less and add more if needed
- 1/2 cup heavy cream
Cheese Mixture:
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/2 cup shredded (not grated) parmesan
- 1 teaspoon dried parsley
Set the Instant Pot/pressure cooker (6 quart or bigger) to the Sauté setting on low and cook ground beef and onion until almost done. Add minced garlic and cook for 2 more minutes. Turn off and drain well. Return to pot and add broth, marinara sauce, water, dried herbs and broken noodles. Place lid on pot and flip valve to sealing. Cook on high pressure (on ‘Manual’ or ‘Pressure Cook’ setting) for 8 minutes then do quick release. Remove lid and let simmer/warm for 10 to 15 minutes or until lasagna noodles are cooked through. Then add salt and sugar. Mix the 3 cheeses together with the parsley and dollop into soup, stirring until mixed well. Add heavy cream and mix well. Taste again for salt and sugar. Serve!
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