Lazy Lasagna with Sausage “Meatballs”
Three cheeses and easy sausage meatballs make this one-pot lasagna so delicious and simple. Try the meatless version with butternut squash and kale!
Serves
6
Prep time 10 min.
Cook time 7 min.
Ingredients
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
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Directions
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.
