Instant Pot Lasagna

Instant Pot Lasagna is made with all the delicious classic flavors of traditional lasagna. Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Lasagna recipe comes together much faster and without the need of heating up the oven!

Looking for more Lasagna Recipes? Check out my Easy Lasagna Recipe, Ravioli Lasagna, Pierogi Lasagna or Mexican Lasagna.

Instant Pot Lasagna

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.

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 a Greek 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

Instant Pot Lasagna

A traditional lasagna recipe is scaled down to fit perfectly in a pressure cooker and makes a hearty, wholesome family meal.

4.75 from 31 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 22 minutes

Pressure: 15 minutes

Total Time: 32 minutes

Servings: 6

Calories: 442kcal

Author: Kristen Chidsey

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.
• If you are worried about condensation forming on the top of your lasagna, loosely cover with foil and add 5 minutes to cook time. 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!

Nutrition Facts

Instant Pot Lasagna

Amount Per Serving

Calories 442 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 99mg33%

Sodium 1279mg56%

Potassium 630mg18%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 9g10%

Protein 29g58%

Vitamin A 880IU18%

Vitamin C 9.4mg11%

Calcium 423mg42%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!