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Crockpot or Instant Pot Lasagna Pasta

Crockpot or Instant Pot Lasagna Pasta
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Serve with a side salad and garlic bread.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
  2. Add all ingredients except for pasta, water, mozzarella, and ricotta to your freezer bag. 
  3. Remove as much air as possible, seal, and freeze for up to three months. 

To Cook in Crockpot 

  1. Cook on “low” setting for 6-8 hours. 
  2. Break apart beef and stir. 
  3. Cook pasta separately on stovetop according to directions on box. 
  4. Add pasta to crockpot and stir. 
  5. Add ricotta cheese and mozzarella cheese and stir until cheese is melted. 

To Cook in Instant Pot

  1. Add contents of freezer bag to Instant Pot. 
  2. Sauté 5 minutes. Flip over. 
  3. Pressure cook 30 minutes. Natural release. Break up beef. 
  4. Add the pasta and pour water on top. Do NOT mix. Gently press down any noodles that are not submerged in the water. 
  5. Place the lid on your pot. Set the time to 4 minutes on high pressure with valve sealed.
  6. Quick release.
  7. Stir in the ricotta cheese and mozzarella.
  8. Serve immediately.


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