Instant Pot Lasagna
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.
Servings: 6
Calories: 477kcal
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
- 1½ 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