This one-pot soup packs all the cozy flavor of a classic lasagna into a spoonable weeknight dinner. Savory Italian sausage gets browned right in the Instant Pot, then simmers with onion, garlic, and tomato paste before crushed tomatoes and broth build a rich, herby base loaded with oregano, basil, and a kick of red pepper flakes. A dollop of ricotta cream swirled with Parmesan and garlic powder gets ladled over each bowl, finished with melty mozzarella and fresh basil for that unmistakable lasagna finish. The pressure cooker does all the heavy lifting, turning out a deeply savory, satisfying bowl in a fraction of the usual time. It's a smart, comforting option to add to your gluten free dinner rotation whenever you're craving lasagna without the layering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Set the Instant Pot to Sauté (Normal). Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6–8 minutes. Use a spoon to tilt the pot and spoon off all but about 1 tablespoon of rendered fat.
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
