Prep time 10 min.

Cook time 7 min.


1 lb. uncooked Italian sausages, casings removed

1 lb. dried lasagna noodles, broken into 2-inch pieces

1 carton (32 oz.) College Inn® Chicken Broth

1 jar (23 to 25 oz.) marinara sauce

3 cups baby spinach

1 cup ricotta cheese, divided

1/4 cup finely grated Parmesan cheese, plus more for serving

1 cup shredded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves


  1. Cut the sausages crosswise into 1-inch pieces and place in the Instant Pot®. Add the noodles. Pour the broth and marinara over the noodles.

VARIATION: For Easy Butternut-Kale Lasagna, prepare recipe as directed, except:

  • Step 1 – Omit sausage.   Instead, combine 4 cups cubed butternut squash (one 20 oz. pkg.), broken noodles, College Inn® Garden Vegetable Broth, marinara sauce, 1/2 tsp. crushed dried rosemary and 1/2 tsp. red pepper flakes.
  • Step 3 – Increase Parmesan to 1/2 cup. Stir in 3 cups very thinly sliced kale leaves instead of the spinach.

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