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Instant Pot Lasagna

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close up shot of slices of lasagna garnished with parsley
Using the Instant Pot is one of the best ways to make a cheesy lasagna because it's super easy and cuts the cook time in half.
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Table of Contents
  1. Instant Pot Lasagna Ingredients
  2. How To Make This Instant Pot Lasagna Recipe
  3. How To Serve
  4. More Recipes You’ll Love
  5. JUMP TO RECIPE

Instant Pot lasagna is a quick and easy alternative to making classic lasagna but still has all the amazing flavors of the original. This meal features tender lasagna noodles, meaty sauce, creamy ricotta filling, and lots of cheese for a comfort food dish that will be a winner.

For more easy Instant Pot recipes, our Instant Pot chili and Instant Pot mac and cheese are two more cozy meals that you can make in a flash.

overhead shot of slices of lasagna garnished with parsley

Instant Pot Lasagna Ingredients

You will need:

For the Cheese Mixture

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Meat Mixture

  • 1 pound of ground beef
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1 (24-ounce) jar of pasta sauce
  • 9 no-boil lasagna noodles
  • ½ cup shredded mozzarella cheese

PRO TIP:

The lasagna noodles may be labeled no-boil or oven-ready noodles depending on the brand you choose.

For Cooking in the Instant Pot

  • 1½ cups of water

SUBSTITUTIONS AND ADDITIONS

GROUND MEAT: Ground pork, ground turkey or Italian sausage are all great choices for this delicious lasagna recipe.

HEAT: Add a kick to this recipe with a dash of red pepper flakes mixed into the meat mixture.

How To Make This Instant Pot Lasagna Recipe

OUR RECIPE DEVELOPER SAYS

For this recipe, we use an 8-quart Instant Pot and a 7-inch springform pan. 

For the Cheese Mixture

STEP ONE: In a medium bowl, mix all of the cheese mixture ingredients together. Stir to combine and set the ricotta mixture aside.

For the Meat Mixture

STEP ONE: In a large skillet on the stove, brown the beef until no longer pink.

STEP TWO: Add the onion and minced garlic.

STEP THREE: Cook until the onions are translucent.

Assembly

STEP ONE: Layer the ingredients as follows in a 7-inch springform cake pan that has been sprayed with cooking spray.

STEP TWO: Cover the bottom of the assembled springform pan with about 3 to 4 broken no-boil noodles.

bottom of a springform pan covered with broken lasagna noodles

STEP THREE: Thoroughly cover the layer of lasagna noodles with 1 cup of tomato sauce.

STEP FOUR: Spread ½ of the meat mixture evenly on top of the sauce layer. Press down slightly.

meat mixture spread on top of the sauce mixture

STEP FIVE: Spread ½ of the cheese mixture evenly on top of the meat layer. Press down slightly.

cheese mixture spread on top of the meat mixture

STEP SIX: Repeat all 4 steps.

STEP SEVEN: Add a final layer of noodles. Press slightly. Cover with sauce and sprinkle ½ cup of mozzarella cheese on top.

lasagna noodles layered on top then sprinkled with mozzarella cheese

STEP EIGHT: Spray a sheet of foil with nonstick spray and cover the pan.

Cooking the Lasagna

PRO TIP:

Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.

STEP ONE: Add 1½ cups of water to the pot.

STEP TWO: Place the covered lasagna pan on a trivet with handles and then place it in the pot.

STEP THREE: Lock the lid and seal the valve.

STEP FOUR: Press the Manual button twice and set the time to 25 minutes.

STEP FIVE: Allow natural release for 10 minutes. Then, perform a quick release.

STEP SIX: Open the Instant Pot and transfer the lasagna out.

STEP SEVEN: Remove foil.

STEP EIGHT: Place on a baking sheet in the oven on broil until the cheese begins to brown. Watch it closely so it doesn’t burn.

Removing the Lasagna from the Pan

STEP ONE: Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.

STEP TWO: Release the lasagna from the sides of the springform pan.

STEP THREE: Garnish with fresh parsley and parmesan cheese if desired. Slice and serve.

How To Serve

I love lasagna served with Caesar salad and cheesy pull-apart bread on the side. It’s the perfect Italian combo. I also like to serve my lasagna with garlic bread, or any kind of bread for that matter.

Storage

IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to three days.

IN THE FREEZER: You can also freeze leftover lasagna stored in an airtight container for up to three months.

REHEATING: Reheating pasta can be tricky. I find that often, the noodles can get a bit soggy. To prevent this, I usually cover the lasagna with aluminum foil and bake it in the oven until the inside is completely heated all the way through. Sometimes it can take around half an hour, but it’s totally worth the wait to reheat using this technique.

close up shot of a slice of lasagna garnished with parsley on a plate

You really can’t beat a good lasagna. It’s always been one of my favorite go-to recipes for a delicious family dinner. But, the fact that I now have an amazing lazy lasagna recipe that can easily be made in a fraction of the time in the Instant Pot makes it an even better option.

FREQUENTLY ASKED QUESTIONS

Can I use different ground meat in this recipe?

You could use ground pork, ground turkey, or even Italian sausage instead of ground beef in this recipe.

Can I make this in a 3-quart Instant Pot?

If you want to make this in a smaller Instant Pot, you can, but make sure you halve all of the ingredients.

Can I use regular lasagna noodles in this recipe?

We find the oven-ready or no-boil noodles work the best for this recipe.

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close up shot of slices of lasagna garnished with parsley

Instant Pot Lasagna

5 from 8 votes
Using the Instant Pot is one of the best ways to make a cheesy lasagna because it's super easy and cuts the cook time in half.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6

Ingredients
  

Cheese Mixture

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Meat Mixture

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 24 ounces pasta sauce
  • 9 no-boil lasagna noodles
  • ½ cup shredded mozzarella cheese

For cooking in the Instant Pot

  • cups water

Instructions
 

Cheese Mixture

  • Mix all the cheese mixture ingredients together. Stir to combine and set aside.

Meat Mixture

  • Brown beef until no longer pink in a pan on the stove.
  • Add onion and minced garlic.
  • Cook until onions are translucent.

Assembly

  • Layer ingredients as follows in a 7-inch springform cake pan.
  • Cover the bottom of the assembled springform pan with about 3 to 4 broken no-boil noodles.
  • Thoroughly cover the noodles with 1 cup of pasta sauce.
  • Spread ½ of the meat mixture evenly on top of the sauce layer. Press down slightly.
  • Spread ½ of the cheese mixture evenly on top of the meat layer. Press slightly.
  • Repeat all 4 steps.
  • Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle ½ cup of mozzarella cheese on top.
  • Spray a sheet of foil with nonstick spray and cover the pan.

Cooking

  • Add 1½ cups of water to the pot.
  • Place the covered lasagna pan on a trivet with handles then place it in the pot.
  • Lock the lid and seal the valve.
  • Press the Manual button twice and set time to 25 minutes.
  • Allow natural release for 10 minutes. Then, perform a quick release.
  • Open the Instant Pot and transfer the lasagna out.
  • Remove foil.
  • Place on baking sheet in oven on broil until cheese begins to brown. Watch it closely so it doesn’t burn.

Removing From the Pan

  • Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.
  • Release the lasagna from the sides of the springform pan.
  • Garnish with fresh parsley if desired. Slice and serve.

Video

Notes

  • The lasagna noodles may be labeled no-boil or oven-ready noodles depending on the brand you choose.
  • For this recipe, we use an 8-quart Instant Pot and a 7-inch springform pan. 
  • Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.

Nutrition

Calories: 477kcal | Carbohydrates: 25g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 383mg | Potassium: 402mg | Fiber: 2g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 3mg
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    • Layne Kangas says

      You’ll just need to measure your Instant Pot and then you should be able to search for a spring form pan that fits. For this recipe, I am using an 8-quart Instant Pot and a 7-inch springform pan. Enjoy!

  1. RL says

    Wanting to try this recipe, but I don’t have a metal trivet with handles. Would the steamer basket that came with the pot suffice?

  2. Alicia says

    5 stars
    LOVED this lasagna! Hubby loved it too! I made it w/ regular brown rice lasagna noodles, added a layer of spinach, and it turned out great! Thx so much!

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