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.
Looking for more Lasagna Recipes? Check out my Easy Lasagna Recipe, Ravioli Lasagna, Pierogi Lasagna or Mexican Lasagna.
I love lasagna. Lasagna Rolls, Mexican Lasagna, Ravioli Lasagna, and even Lasagna Soup, it is a complete comfort food recipe to me.
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.
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 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.
More Instant Pot Recipes to Enjoy
- Instant Pot Chicken Marsala
- Instant Pot Orange Chicken
- Instant Pot Creamy Italian Pasta
- Instant Pot Creme Brulee
- Instant Pot Carrot Cake Cheesecake
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
Instant Pot Lasagna
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
- Turn the Instant Pot to Saute and let heat until hot.
- Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites.
- 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.
- Once meat is browned, remove from pressure cooker using a slotted spoon.
- 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.
- Turn Instant Pot off.
- Add in trivet to the Instant Pot right over the water.
Ricotta Filling
- Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, 1/2 teaspoon garlic powder and grated Parmesan cheese.
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.
Bake the Lasagna in 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.
- 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.
- Let lasagna sit for 10 minutes before serving.
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.
To Make Lasagna in the Instant Pot, You May Need
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Amanda says
Love this idea for lasagna, such a time saver!
Allyson Zea says
I love me some lasagna and I love making it in the instant pot even more!
Kristen Chidsey says
It is SO easy in the IP!!! Gotta love keeping the heat out of the kitchen
Holly says
Yum – this looks delicious! And I love how easy this recipe is! Can’t wait to try it out!
Kristen Chidsey says
Thanks Holly!
Angie says
Oh my gosh, YES! I love Instant Pot Lasagna and yours looks amazing!
Kristen Chidsey says
Thank you Angie!
Erin Dee says
This is making me so hungry! Definitely an easy dinner for the win from the IP!
Kristen Chidsey says
Thanks Erin! This is SUCH an easy way to make a favorite classic
Krista says
I have to try this asap! Looks so good!
Kristen Chidsey says
Thanks Krista! It is AMAZING! We are loving it here for sure.
HeidiHO says
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.
Kristen Chidsey says
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.
Jennifer says
Simple, quick to make and totally delicious! My kind of dinner!
Kristen Chidsey says
Right–can’t beat fast and easy!!
Sandra | A Dash of Sanity says
This is calling my name! Looks amazing!
Sandi says
I have yet to try some of the cool accessories for the Instant Pot. I love how easy it was for you to make a lasagna.
Kristen Chidsey says
It is BEYOND easy to make Lasagna. I hope you give it a try Sandi!
Jillian Wade says
This is the best Instant Pot lasagna recipe out there! I can’t wait to make it again!
Kristen Chidsey says
Wahoo!!! I am so glad you enjoyed this lasagna Jillian!
Lynn Moody says
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.
Kristen Chidsey says
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!
Joan P says
I made this and although it tasted good, it fell apart when I removed it from springform pan. Suggestions!!
Kristen Chidsey says
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 😉
Amy says
Hi, do I HAVE to use a spring form pan? Or can i build it directly in the instant pot?
Kristen Chidsey says
Hi Amy, you can not build right in instant pot as you need water for pressure to be built. You can use a 7 to 9 cup oven safe dish instead of a springform pan. I hope you enjoy.
Jill says
If I have a 6 inch springform pan, do I need to adjust the cook time?
Thanks!
Kristen Chidsey says
Hi Jill. My springform pan is 2 inches deep. As long as your pan is about the same depth, the cook time will be the same, just be aware you may have leftover ingredients 😊
Marcy says
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!
Kristen Chidsey says
Oh thank you so much Marcy! I hope your daughter starts to enjoy cooking through this challenge. 😉
Debbie Rae says
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.
Kristen Chidsey says
Thank you for sharing Debbie <3
laura warren says
I have a larger family, can you double the recipe or should I make 2 batches?
Kristen Chidsey says
Hi Laura! I think it may be best to make 2 batches for this recipe–it will be too deep to cook through and possibly even overflow in your pressure cooker. Sorry!
Julie says
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
Kristen Chidsey says
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.
Kristan P says
This was great! Could it be assembled and frozen for future cooking in instant pot? Would cooking time be the same?
Thanks!
Kristen Chidsey says
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.
Michele says
Delicious
Emese Torok says
I have a 3 qt instant pot. Do I reduce the ingredients by 1/2!to fit a smaller pan?
Kristen Chidsey says
Hi Emese! I have not tried cooking this in a smaller pan. But if still 3-4 inches thick, I would think that would work using same cook time. Let us know!
Shelly says
I have the 6 x 3 spring foam pan, should I reduce the cooking time?
Kristen Chidsey says
Hi Shelly! I would cook for 20 minutes on high pressure. Remember you may not need the full amount of ingredients either. Enjoy.
Kay says
Can you just use mozzeralla cheese? Not crazy about ricotta or cottage cheese.
Thanks
Kristen Chidsey says
You can, it will just be less thick…more like a pasta bake. I would not use a springform pan as it won’t set up like a lasagna. Enjoy!
Cheri Olson says
This was simply amazing! I made your sauce recipe overnight in the slow cooker and then made the lasagna the next day. My family has been a little bit judgy about IP meals and this one totally blew them away. A salad and some garlic bread and it was just perfect.
Kristen Chidsey says
I love hearing that your family enjoyed this so much! I hope you find more IP recipes here that are hits as well 🙂
Donovan says
Prepared this comfort food for dinner in our sub-zero weather last night. First time using the Instant Pot to make a PIP meal. Instead of the foil sling, used the Oxo silicon sling (love it) with handles. Only had a 6″ pan available, so it was smaller than recommended, but worked. Have ordered a 7″ pan for future recipes.
Made a few adjustments. Since I waited until too late to start the recipe, used a 30 minute sauce recipe, but looking forward to trying your homemade one. Browned a blend of Italian sausage and ground beef for the meat. Substituted cottage cheese for ricotta and shredded a mixture of cheeses in the fridge (provolone, cheddar, and mozzarella).
Finally, instead of using no boil noodles, used some Mafalda (looks like mini lasagna) and soaked them in water for about 5 min., drained, and then spread them about as instructed in recipe. This was great! Looking forward to trying it again. Thanks for sharing this recipe. 👍🏾
Kristen Chidsey says
I am so glad you enjoyed Donovan! And I love that you adjusted this recipe based on your needs. I personally love cottage cheese myself in lasagna.
Mike says
Really good, definitely brown it under the broiler. Me and my wife both thought however that the ricotta cheese mixture was the predominant flavor. Not bad, but overshadowed the rest. I would cut that in half next time.
Kristen Chidsey says
I am glad you enjoyed Mike! If ricotta is not your thing, great idea to cut in half. 🙂
Chris Sundgren says
This was my first attempt at a lasagna in the Instant Pot. It was very simple to make. I would definitely recommend a taller spring pan or the bigger cake pan. I used a spring that was 7×2.27 as that’s all I could find and seemed to match the Amazon link above.
Has anyone held back the layer of mozzarella and put that on after taking it out of the pot and doing a quick melt in a toaster oven? While I was careful with the lid removal, I still had condensation that made the lasagna look like the surface of the moon.
After first bite, I really didn’t care what it looked like because it was delicious! I easily could have eaten two or three servings!
Kristen Chidsey says
Hi Chris! First of all, I am so glad you enjoyed this lasagna recipe. But yes, a 7×2 pan would be a bit too shallow for this dish. As for browning, I do that often under the broiler–so quick and easy!