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Instant Pot Lasagna

Instant Pot· Main Courses· Real Food

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Instant Pot Lasagna: All the delicious comfort food you crave, made in no time with the help of the Instant Pot. This traditional lasagna recipe is scaled down to fit perfectly in a pressure cooker and makes a hearty, wholesome family meal. 

Lasagna sitting next to Instant Pot

I’m honored to partner with American Dairy Association Mideast to bring you this post. As always, all opinions are my own.

I love lasagna. Lasagna Rolls, Mexican Lasagna, Ravioli Lasagna, and even Lasagna Soup, it is a complete comfort food recipe to me.

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When I was growing up Lasagna was always reserved for weekends or special occasions. I can remember many family gatherings with huge trays of Italian Lasagna, baskets of garlic bread, and huge bowls of salad.

While the Lasagna I grew up eating as a child took hours to make, I have updated my family’s traditional lasagna recipe and adapted it for the pressure cooker. Making this Instant Pot Lasagna perfect to serve anytime–even on busy weeknights.

Instant Pot Lasagna

Years ago I made the World’s Easiest Lasagna. And while I love that recipe’s simplicity, this Instant Pot Lasagna tastes a lot more like the thick, hearty traditional lasagna I grew up loving.

From the thick creamy ricotta cheese filling, to the sauteed sausage and onions, to the rich marinara sauce to the layers of cheese, this Instant Pot Lasagna recipe is a keeper.

And not only does this Lasagna serve up a huge serving of comfort, but the ricotta and mozzarella cheese provides dairy’s nine essential nutrients, including calcium and eight grams of high-quality protein. Pair the lasagna with a large glass of milk (just like my mom did when I was growing up) and my family is getting two of their three recommended dairy servings for the day.

How To Make Instant Pot Lasagna

Making Lasagna in your Instant Pot still does take some time to assemble, but it bakes so much faster than in the oven. You can also use your Instant Pot to brown your meat for the lasagna, saving yourself a few dishes.

Step by step directions for Instant Pot Lasagna

Step One: Brown the Meat

  • Turn the Instant Pot to Saute and let heat until hot.
  • Add in ground beef or ground sausage.
  • Add in seasonings and diced onion.
  • Once meat is browned, remove from pressure cooker using a slotted spoon.

Step Two: Add Water to Instant Pot Inner Pan

  • Pour in 1 1/2 cups of water into the Instant Pot Inner Pan.
  • Scrape up any browned bits of meat with a spoon or spatula.
  • Turn Instant Pot off.
  • Add in trivet to the Instant Pot right over the water.

Step Three: Make Ricotta Filling

Mix together the ricotta cheese with an egg, seasonings, and grated Parmesan cheese.

Step Four: Layer the Lasagna

  • In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe cake pan, layer the ingredients for the lasagna.
  • Start with a thin layer of marinara sauce.
  • Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
  • Top with half the ricotta cheese mixture.
  • Sprinkle with half the meat and onion mixture.
  • Cover the meat mixture with marinara sauce.
  • Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce.
  • Top with remaining ricotta cheese mixture.
  • Sprinkle with remaining meat mixture.
  • Top with another layer of marinara sauce.
  • Add final layer of lasagna noodles, breaking to fit again.
  • Top with generous layer or tomato sauce.
  • Sprinkle generously with shredded Mozzarella Cheese.

Step Five: Bake the Lasagna in the Pressure Cooker

  • Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
  • Place lasagna on trivet inside pressure cooker.
  • Place lid on lasagna and turn vent knob to “seal.”
  • Set to high pressure for 22 minutes.
  • Let pressure release for 10 minutes and then do a quick release for any remaining pressure.

Step Six: Broil the Lasagna

If you would prefer a browned top to your lasagna, you can easily broil to achieve that golden crust that is not possibly to achieve when baking in the Instant Pot.

  • remove the lasagna from the Instant Pot and place on a cookie sheet.
  • Heat broiler to high heat.
  • Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.

Step Seven: Serve Instant Pot Lasagna

Just like traditional lasagna, let sit for 10-15 minutes before slicing and serving.

Pressure Cooker Lasagna is delicious served with salad, garlic bread and a glass of milk.

Notes on Pressure Cooker Lasagna

  • If you are worried about condensation forming on the top of your lasagna, loosely cover with foil. This will prevent any condensation forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!
  • I use my homemade tomato sauce, but any quality jarred marinara or pasta sauce will work for this Lasagna recipe.
  • Ground beef, pork, or Italian sausage are all great options for this Lasagna recipe.
  • Readers have let me know that regular noodles work as well–I have not experimented with them yet.
  • If you would prefer a Meatless Instant Pot Lasagna, just omit the meat.

For more information about dairy nutrition,  to find delicious new recipes, and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com,

More Instant Pot Recipes to Enjoy

Pressure Cooker Italian Lasagna Recipe

I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom

Layered Lasagna made in cheesecake pan next to instant pot
4.93 from 13 votes
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Instant Pot Lasagna

A traditional lasagna recipe is scaled down to fit perfectly in a pressure cooker and makes a hearty, wholesome family meal.
Course Main Course
Cuisine Italian
Keyword Instant Pot Lasagna, Pressure Cooker Lasagna
Prep Time 10 minutes
Cook Time 22 minutes
Pressure 15 minutes
Total Time 32 minutes
Servings 6
Calories 442 kcal

Ingredients

  • 6-8 no boil lasagna noodles
  • 1/2 pound ground beef
  • 2 teaspoons Italian Seasoning divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 onion chopped
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/3 cup Parmesan Cheese freshly grated
  • 3 cups Marinara Sauce
  • 8 ounces Mozzarella Cheese shredded

Instructions

Brown the Meat

  1. Turn the Instant Pot to Saute and let heat until hot.

  2. Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites. 

  3. Add in kosher salt, 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes or until meat is no longer pink. 

  4. Once meat is browned, remove from pressure cooker using a slotted spoon.

  5. Pour in 1 1/2 cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.

  6. Turn Instant Pot off.

  7. Add in trivet to the Instant Pot right over the water.

Ricotta Filling

  1. Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, 1/2 teaspoon garlic powder and grated Parmesan cheese.

Layer the Lasagna

  1. In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe cake pan, layer the ingredients for the lasagna.
  2. Start with a thin layer of marinara sauce.
  3. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
  4. Top with half the ricotta cheese mixture.
  5. Sprinkle with half the meat and onion mixture.
  6. Cover the meat mixture with marinara sauce.
  7. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce.
  8. Top with remaining ricotta cheese mixture.
  9. Sprinkle with remaining meat mixture.
  10. Top with another layer of marinara sauce.
  11. Add final layer of lasagna noodles, breaking to fit again.
  12. Top with generous layer or tomato sauce.
  13. Sprinkle generously with shredded Mozzarella Cheese.

Bake the Lasagna in Pressure Cooker

  1. Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
  2. Place lasagna on trivet inside pressure cooker.
  3. Place lid on lasagna and turn vent knob to “seal.”
  4. Set to high pressure for 22 minutes.
  5. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.

  6. If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.

  7. Let lasagna sit for 10 minutes before serving. 

Recipe Notes

  • I use my homemade tomato sauce, but any quality jarred marinara or pasta sauce will work for this Lasagna recipe.
  • Ground beef, pork, or Italian sausage are all great options for this Lasagna recipe.
  • If you would prefer a Meatless Instant Pot Lasagna, just omit the meat.
Nutrition Facts
Instant Pot Lasagna
Amount Per Serving
Calories 442 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 99mg 33%
Sodium 1279mg 53%
Potassium 630mg 18%
Total Carbohydrates 36g 12%
Dietary Fiber 3g 12%
Sugars 9g
Protein 29g 58%
Vitamin A 17.6%
Vitamin C 11.4%
Calcium 42.3%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

To Make Lasagna in the Instant Pot, You May Need

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Comments


  7. There’s so much negative press over dairy. I’m happy to see someone promoting it. I honestly don’t know the research on it, but it seems like I do best with my cooking if I ask, Would Granma make this?’ I’ve used her recipes to begin my data bank of electronic management with my cooking, shopping and planning meals. It’s been so fun.

    Reply

    • There is a lot of conflicting info out there about EVERYTHING! I think you have to figure out what is best for your family. I really like the idea of thinking about what my grandparents made too and sticking to ingredients I can pronounce.

      Reply

  12. Kristen, this looks so delicious! The only question I have, and I’m embarrassed to ask, is about the noodles. I’ve only made traditional lasagna by pre-cooking the noodles. I’m not familiar with “oven ready noodles”. Are these the kind that can be left uncooked prior to layering the ingredients? You also mentioned that someone had made your recipe with traditional noodles — does that mean pre-cooked noodles? I just can’t imagine being able to break and fit hard noodles in our small springform pans.

    Reply

    • Lynn, no need to be embarrassed. I use oven ready noodles that do not need pre-cooked. They are found right next to regular noodles. And you just break the noodles and don’t worry about how they break–just cover each layer evenly. If you watch the video on this recipe, you can see the noodles aren’t laid down in a pretty fashion. And the person who used regular noodles, did not precook either. (But I have not tried this in this particular recipe) She just broke them up and layered to cover. Hope that helps!

      Reply

    • Hi Joan, I am glad you enjoyed it! I would be sure to let the lasagna rest for at least 15 minutes before removing from the pan. Then, I would use a butter knife and run along the sides of the springform pan to be sure to loosen sides. I hope those tips help, we haven’t had any issues removing the ring here, but I do let the lasagna rest quite a bit–typically while I make a salad and set the table 😉

      Reply

  16. Love your pictures. I am sending your recipes to my daughter who doesn’t enjoy cooking but whose Fiance (who loves to cook) has struck a deal with her- she has to cook once a week. I’m sending the lasagne. She just asked me for a recipe. This looks easy and wonderful and she can follow your directions. Thanks for sharing!

    Reply


  17. Tried this recipe tonight, 01-03-19. Delicious! I substituted ricotta cheese w/ cottage cheese. Turned out great. I also used 6 cheese italian instead of mozzeralla cheese. I will make this again.

    Reply


  19. This was amazing. I used my homemade sauce and then followed the recipe. It was delicious. My only question is I let it cool for 15 mins and then pulled the spring form off…and it didn’t set up for long. But it was GOOD. Thank you for the recipe

    Reply

    • Hi Julie! I am so glad you enjoyed the recipe. As for sitting up, your sauce may have been a bit more runny than mine, or you used slightly more, causing it not to sit up. In the future you can try letting rest longer or baking in a oven safe cake pan.

      Reply

  20. This was great! Could it be assembled and frozen for future cooking in instant pot? Would cooking time be the same?
    Thanks!

    Reply

    • Hi Kristan! I am so glad you loved this lasagna. I have not experimented with freezing this before cooking. I would THINK that it would work, but would need an additional 15 minutes cook time. If you try it out let us all know how freezing works out.

      Reply

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