INGREDIENTS
1 pound lean ground beef
1 yellow onion, finely chopped
3 cloves garlic, minced
1 (25 oz.) jar marinara sauce
3 cups water
4 cups mini lasagna noodles or lasagnette noodles (or broken lasagna noodles)
1 1/2 cups Italian blend cheese or mozzarella, grated
1 cup cottage cheese
2 teaspoons Italian seasoning
Kosher salt and freshly ground pepper, to taste
PREPARATION
Press sauté on instant pot and brown beef until no longer pink.
Season generously with salt and pepper, add in Italian seasoning, then add onion and garlic, cooking until softened and fragrant. Drain and discard beef, if needed.
Pour in tomato sauce and mix together, then pour noodles on top of beef and water on top of noodles. Do not stir together once the water has been added.
Seal lid on instant pot, making sure pressure valve is also sealed.
Set instant pot to high pressure and cook for 4 minutes, then quick release pressure (spurting foam is normal).
Add cottage cheese, then stir everything together. Sprinkle Italian blend (or mozzarella) cheese on top of pasta and close lid again until cheese has melted, then serve hot.