Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, Instant Pot Lasagna comes together fast, while still delivering the classic flavors of the classic recipe.
Serve this Instant Pot Lasagna with a Greek salad and garlic bread for a delicious, easy family meal.
When I was growing up, lasagna was always reserved for weekends or special occasions because it took hours to make. However, with the help of the Instant Pot, you make lasagna in under an hour--that is just as good as any traditional lasagna recipe.
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 is easy enough to make even on busy weeknights.
What You Need for Instant Pot Lasagna
- Meat: Ground beef, pork, or Italian sausage are all great options for this lasagna recipe. I have used pepperoni instead of the ground meat and it adds a great kick of flavor and omits the step of needing to saute the sausage first. Of course, you can omit the meat for vegetarian lasagna that is still absolutely delicious.
- Noodles: I personally recommend using oven-ready noodles for this recipe as they get super tender. However, I have had many readers tell me traditional noodles work well, even without boiling the noodles first.
- Sauce: I use my homemade tomato sauce or Instant Pot Spaghetti Sauce but any quality jarred marinara or pasta sauce works just as well.
- Cheese: Mozzarella, parmesan, and ricotta cheese are used to give this lasagna its rich, creamy flavor.
- Lasagna Pan: You will also need the right size pan to prepare lasagna in the Instant Pot. I suggest using a 7 inch by 3 inch Spring Form Pan or 7 by 3-inch oven-safe cake pan. A springform pan will allow you to remove the sides and make for an elegant presentation, but a lasagna made in a cake pan tastes just as delicious.
How To Make Instant Pot Lasagna
Step One: Saute Meat
If you are using ground beef or ground sausage for this recipe, start by sauteeing the meat right in the Instant Pot to save yourself some extra dishes. If you are not adding meat, skip this step.
- Turn the Instant Pot to the Saute function and let heat until hot.
- Add in ground beef or ground sausage, seasonings, and diced onion.
- Once the meat is browned, remove it from the pressure cooker using a slotted spoon, and then turn the Instant Pot OFF.
- Pour in 1 ½ cups of water into the Instant Pot Inner Pan and scrape up any browned bits of meat with a spoon or spatula and then add in the trivet to the Instant Pot right over the water. Don't skip the step of scraping off the bottom of the inner pot--you don't want to get a burn warning!
Step Two: Prepare Filling
- Mix together the ricotta cheese with an egg, seasonings, and grated Parmesan cheese.
Step Three: Assemble Lasagna
- Spread a thin layer of spaghetti sauce on the bottom of your pan.
- Break up the lasagna noodles to fit to cover the bottom of the baking pan.
- Top with half the ricotta cheese mixture and then sprinkle half the meat mixture over the ricotta cheese if opting to add meat to the lasagna.
- Cover the meat mixture with marinara sauce, and then add another layer of lasagna noodles, breaking them to fit in a single layer over the sauce.
- Repeat the layers, adding a final layer of lasagna noodles, breaking to fit again.
- Top with a generous layer of tomato sauce and sprinkle with shredded Mozzarella Cheese.
Step Four: Pressure Cook
- If desired, cover the lasagna loosely with foil. This will help to prevent condensation from forming on the lasagna as it cooks.
- Place the assembled lasagna on the trivet and close the pressure cooker, being sure the vent knob is sealed.
- Set to cook on high pressure for 22 minutes, using the manual or pressure cook function. Add 5 minutes to the cooking time if you have covered your lasagna with foil.
- Let the pressure release for 10 minutes on its own and then do a quick release of any remaining pressure if needed.
- If desired, brown before serving, or allow to cool for 15 minutes before slicing and serving.
Step Five: Broil (Optional)
It is not possible to achieve a golden, browned layer of cheese when making a lasagna using an instant pot. However, you can use an air fryer lid or broil the lasagna to acheive that golden exterior.
- If using a broiler, place the cooked lasagna on a baking sheet and place under a broiler heated to high and broil for 3-6 minutes, watching carefully as to not burn.
- If using the air fryer lid on the Instant Pot, set to 360 degrees F and air fry for 3 minutes. If needed air fry for an additional 2 minutes.
Preparing Lasagna in Advance
You can assemble, cover, and refrigerate the lasagna up to 24 hours before pressure cooking. Just keep in mind you would want to use a cake pan instead of a springform pan to prevent the lasagna from leaking in the refrigerator. When you are ready to cook the lasagna, remove from the refrigerator, unwrap, cover with foil if desired, and pressure cook for 25 minutes instead of 22 minutes on high pressure.
Storing Leftovers
Leftover cooled lasagna can be stored in an airtight container for up to 3 days in the refrigerator. Alternatively, wrap individual slices of the lasagna in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight and then unwrap the foil and plastic wrap. Heat in the microwave or oven to warm through.
Recipes FAQs
If you are worried about condensation forming on the top of your lasagna, loosely cover with foil, I prefer to do this myself, and add 5 minutes to the cooking time. This will prevent any condensation from forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!
If you want an extra cheesy lasagna, add up to 1 cup of shredded mozzarella cheese to the ricotta cheese filling.
You can use cottage cheese in place of ricotta cheese if desired. It is best to let your cottage cheese strain over a fine-mesh strainer lined with cheesecloth for a few hours before using the filling. This will help the cottage cheese have less liquid, making your lasagna's layers stay intact better.
If you would like to add vegetables to this lasagna, be sure to saute them well to remove excess moisture before layering the lasagna.
More Instant Pot Family Favorites
- Instant Pot Chicken Marsala
- Instant Pot Mexican Lasagna
- Instant Pot Sausage and Peppers
- Instant Pot Orange Chicken
- Instant Pot Creamy Italian Pasta
- Instant Pot Spaghetti
If you tried this recipe for Instant Pot Lasagna, be sure to leave a comment and a review below. I love to hear from you!
Instant Pot Lasagna
Ingredients
- 6-8 no-boil or oven ready lasagna noodles
- ½ pound ground beef or ground Italian sausage
- 2 teaspoons Italian seasoning divided
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes optional
- ½ onion chopped
- 16 ounces ricotta cheese
- 1 egg
- ½ teaspoon garlic powder
- â…“ cup parmesan cheese freshly grated
- 3 cups spaghetti sauce
- 2 cups shredded Mozzarella Cheese divided
Instructions
- Turn the Instant Pot to Saute and let heat for a couple of minutes.
- Add a tiny bit of olive oil and either 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. Turn Instant Pot off.
- Pour in 1 ½ cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
- Add in trivet to the Instant Pot right over the water.
- Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.
- In a 7 by 3-inch springform 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 and then sprinkle with light layer of mozzarella cheese. 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 and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.
- Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.
- Place lid on pressure cooker and be sure your instant pot is sealed.
- Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.
- Let the 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 the lasagna sit for 10 minutes before serving.
DebInTX
Really good, cut the cheese in half, made sure none of the noodles overlapped, otherwise exactly as written.
Carmen
I had to turn it off and add more water in the bottom. But overall very good.
Kristen Chidsey
I am so glad you enjoyed!! As for the water, it sounds like your Instant Pot may not have been sealed--it should not leak or lose liquid. So I would double-check that next time--it is an easy mistake to make 🙂
Christine
I’m just beginning to learn how to use an instant pot so probably a user error but mine turned out very watery. It tastes good over all and everything was cooked just not sure why so liquidy; definitely couldn’t take it out of the form.
Kristen Chidsey
Hi Christine! There are a couple of reasons this may have happened. Did you forget to cover with foil? Did you use cottage cheese instead of ricotta? (that is fine, but can make it more watery) And you may have simply used too much tomato sauce.
Janet Penn
Bit confused. Your video does not show covering with foil. Nor is it mentioned in the written recipe. However, in one of the posted responses you asked if the foil covering was remembered. Should lasagna be covered for cooking?
Kristen Chidsey
Hi Janet. It is not necessary to cover in foil. However, it will help keep condensation off the lasagna. If you cover in foil, add 10 minutes to the cooking time.
Leah
Looks delicious! Can this be made GF with palmini strips or other GF options?
Bonnie
If you’re wondering what is the best IP lasagna recipe, please know that this is it. Also, it freezes beautifully. Thanks for sharing this recipe, Mindfull Mom!
Kristen Chidsey
Ah, thank you so much for sharing that Bonnie! So glad you enjoy as much as my family does.
Diana
Is it ok to use the no boil lasagna?
Kristen Chidsey
Yes! That is what I used for this recipe.
Judy Schaff
I made this lasagna recipe and it turned out incredibly well. Some spots had noodles that were under cooked. But overall, very good and my family liked it.
Kristen Chidsey
I am so glad you enjoyed it. It may have been where the noodles overlapped that they were undercooked. I would either add 3-5 minutes cook time or be careful to not overlap as much 🙂
Alice Shockley
I went with 4 stars because I thought it was quite tasty, and really, it may have been user error, but I'm just not sold on instant pot lasagna. I used a great value oven ready noodle and I only used 3 1/2. They were fairly chewy in spots. I didn't use marinara, I used a chunky sauce...really chunky...like whole cherry tomatoes. Maybe my pan is smaller than 7 inches because I barely fit it all in. In fact I had left over sauce and mozzarella. I didn't tent foil over it but it wasn't full of water. Like I said, tasty, but I'm not sure I'll use the instant pot method again.
Kristen Chidsey
Hi Alice! Don't give up hope. Because you used a really thick sauce there was not enough liquid for the oven ready noodles. They need a bit thinner sauce so that they can absorb some liquid and cook fully. This would have happened in the oven as well as the instant pot. To remedy this, either use regular pre-cooked lasagna noodles or thinner sauce.
Patricia A Londre
It was good and I will make it again, but using less ricotta cheese. It was way too much for us.
Kristen Chidsey
I am glad you enjoyed Patricia! And the great thing about making it yourself--is you CAN adjust! I hope that makes it exactly how you love it 🙂
Jerod
The noodles in mine were a little hard maybe I overlapped them a little too much instead of a single layer without overlap? Also on the box of the oven ready noodles it says to add 1/2 cup of water or milk to for every 5 noodles. I’ve never used oven ready for lasagna so I’m not sure how they work. I’ve always gone old school with boiled noodles and put it in the oven.
Kristen Chidsey
Hi Jerod! This recipe does account for the extra moisture needed to cook oven-ready noodles and the moist heat from the instant pot helps with that as well. However, you do not want to overlap your noodles, so that was probably the issue. Feel free to use regular, pre-boiled noodles in the future, or just be more cautious on how you layer the the no boil noodles 🙂
Debi
If you use the Red trivet sling do you still need the metal trivet in the pot?
Kristen Chidsey
Hi Debi! I do not have the red trivet sling myself, but after reading the manufacturer's instructions, it sounds like that would work perfectly without the metal trivet.