The Best Lasagna Soup Recipe
Tomato Meat Sauce , Lasagna Noodles ,Ricotta Chees and Mozzarella chees
Servings 6 people
Calories 509kcal
Equipment
- Pressure Cooker
Ingredients
- 1.5 lb. Ground Beef
- ½ med Yellow or White Onion diced
- ½ Green Pepper diced
- 1 teaspoon Minced Garlic
- 1 cup Chicken Broth
- 1 can (14 oz.) Tomato Sauce
- 1 can (7 oz.) Tomato Paste
- 1 can (14 oz.) Crushed Tomatoes
- 1 Bay Leaf optional
- ½ teaspoon Italian Seasoning
- ½ teaspoon Oregano
- ¼ teaspoon Red Pepper
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- 8-10 Lasagna Noodles Broken
- 1 Cup Mozzarella Cheese Shredded
- 1 6 oz. container Ricotta Cheese
- ¼ cup Parmesan Cheese
Instructions
- Brown Ground Beef ,onions, green peppers and garlic on sauté in your Instant Pot. Remove Meat Mixture and set a side . Add Chicken Broth deglaze bottom of the pot , add tomato sauce, tomato paste, diced tomatoes and all spices stir well. Break noodles and put in sauce mixture . Close and and seal lid. Set manual timer for 4 minutes (allowing 10-15 minutes for pressure to build) . Quick release around 5 minutes -carefully open lid
- Stir well- stir in ricotta cheese, mozzarella cheese
- Add in the noodles
- Ladle into dishes and garnish with parmesan cheese and optional parsley
