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    Home » Real Food » Instant Pot » Instant Pot Lasagna

    Instant Pot Lasagna

    By Kristen Chidsey | 100 Comments | Published August 13, 2018 | Updated June 16, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Instant Pot Lasagna recipe comes together much faster and without the need of heating up the oven!

    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.

     Lasagna sitting next to Instant Pot.

    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

    Ingredients for Instant Pot Lasagna Labeled on counter.
    • 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 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!
    sauteed beef in inner pot of instant pot for lasagna.

    Step Two: Prepare Filling

    • Mix together the ricotta cheese with an egg, seasonings, and grated Parmesan cheese.
    Ricotta mixture in mixing bowl for lasagan.

    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.
    Side by side picture of assembling lasagna in springfrom pan.

    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.
    Lasagna in Instant Pot.

    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 achieve that golden exterior.

    • If using a broiler, place the cooked lasagna on a baking sheet and place it under a broiler heated to high and broil for 3-6 minutes, watching carefully so as to not burn.
    • If using the air fryer lid on the Instant Pot, set it to 360 degrees F and air fry for 3 minutes. If needed air fry for an additional 2 minutes.
    Baked Instant Pot Lasagna in pan next to salad.

    Preparing Lasagna in Advance

    You can assemble, cover, and refrigerate the lasagna up to 24 hours before pressure cooking. Just keep in mind that you would want to use a cake pan instead of a springform pan to prevent the lasagna from leaking into the refrigerator. When you are ready to cook the lasagna, remove it 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

    Is it necessary to cover the lasagna with foil before pressure cooking?

    If you are worried about condensation forming on the top of your lasagna, loosely covered 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!

    Can I add additional cheese to the ricotta filling?

    If you want an extra cheesy lasagna, add up to 1 cup of shredded mozzarella cheese to the ricotta cheese filling.

    Is there any substitute for the ricotta cheese?

    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. 

    Can vegetables be added to the Instant Pot Lasagna?

    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 Pasta Recipes

    • Instant Pot Fettuccine Alfredo
    • 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!

    Layered Lasagna made in cheesecake pan next to instant pot

    Instant Pot Lasagna

    Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Instant Pot Lasagna recipe comes together much faster and without the need of heating up the oven!
    4.72 from 42 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 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
    • ⅓ cup parmesan cheese freshly grated
    • 3 cups spaghetti sauce
    • 2 cups shredded Mozzarella Cheese divided
    Prevents your screen from going dark while preparing the recipe.

    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. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 7 inch springform pan

    Notes

    Sauce: I use my homemade tomato sauce, but any quality jarred marinara or pasta sauce will work for this Lasagna recipe.
    Meat: Ground beef, pork, or Italian sausage are all great options for this Lasagna recipe. Even slices of pepperoni work well. If you would prefer a Meatless Instant Pot Lasagna, just omit the meat.
    Condensation: 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 from forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!
    To Prepare in Advance: Assemble and refrigerate for up to 24 hours before pressure cooking (I would recommend using a 7-inch cake pan versus a springform pan to prevent leaks.)
    Storage: Store leftover lasagna in a sealed container for up to 3 days in the refrigerator. 

    Nutrition

    Calories: 442kcal | Carbohydrates: 36g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1279mg | Potassium: 630mg | Fiber: 3g | Sugar: 9g | Vitamin A: 880IU | Vitamin C: 9.4mg | Calcium: 423mg | Iron: 2.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jodi

      March 19, 2020 at 6:37 pm

      I cant find a cake pan small enough what is my alternative

      Reply
      • Kristen Chidsey

        March 20, 2020 at 9:18 am

        Hi Jodi! You can use a 7 inch springform pan or a stainless steel bowl. Here are my favorite ones (affiliate links)
        Springform Pan
        Cake Pan
        Stainless Steel Bowl

        Reply
    2. Chauncey Zalkin

      March 06, 2020 at 9:24 pm

      A little condensation? My lasagna was soaking wet. I'm not sure you needed any water for this at all. Maybe a teaspoon.

      Reply
      • Kristen Chidsey

        March 07, 2020 at 8:13 am

        Hi Chauncey, you need the liquid to build up pressure in the instant pot--without the liquid this recipe would not work. You need 1 cup for a 6 quart and 1.5 cups for an 8 quart. You can cover with foil and add 10 minutes cook time, of you can blot off the moisture and broil after cooking. And be sure to put your lasagna on a rack--not sitting in the water.

        Reply
    3. Kelly

      January 21, 2020 at 6:24 pm

      5 stars
      Hi,
      This is my first meal in my Ninja Foodi from Christmas.
      I used lactose free cheese and vegetarian (soya tofu) ground.
      Turned out great!!
      It was a complete hit with all of us. 2 helpings for even my 14 yr old. With lunch meals left over.
      Definitely making this a regular meal, perhaps freeze a couple up for future meals.
      Thanks so much!!

      Reply
      • Kristen Chidsey

        January 21, 2020 at 7:17 pm

        Yay! I am so glad you and your family enjoyed Kelly. And I love hearing that soya cheese and tofu crumbles.

        Reply
    4. Cindy

      January 12, 2020 at 9:24 pm

      5 stars
      This was my first time using my instant pot. This recipe was SO good and SO easy!!(and I am NOT a cook!😊) I will definitely make this again and again!! Thank you for an easy and delicious recipe!!

      Reply
      • Kristen Chidsey

        January 13, 2020 at 6:43 am

        I am so glad you enjoyed so much Cindy! I can't wait for you to give some more recipes a try!

        Reply
    5. Patricia Jacobs

      December 30, 2019 at 1:35 pm

      Can I use my 7" x 3" Corning-ware dish in lieu of the springform?

      Reply
      • Kristen Chidsey

        December 30, 2019 at 4:52 pm

        Hi Patricia! I have not tried that pan in the Instant Pot myself, however I have had many visitors tell me they have with great success. I find it typically safe to use oven safe dishes in my Instant Pot, but pyrex and corningware state not use use them. As for the size, it will work perfectly.

        Reply
    6. Lynn

      November 13, 2019 at 9:10 pm

      5 stars
      Easy and delicious!!!

      Reply
      • Kristen Chidsey

        November 14, 2019 at 6:52 am

        The best combo!

        Reply
    7. Renee

      October 31, 2019 at 6:49 pm

      If I have two spring form pans, will the Lasagna cook up correctly if I stack them?

      Reply
      • Kristen Chidsey

        November 01, 2019 at 7:00 am

        Hi Renee! This is a great question! I have not tried stacking 2 springform pans before. If they both can fit on your rack (be sure to cover both with foil), I think it will work! Let us all know for future reference 🙂

        Reply
      • Lonnie

        January 13, 2020 at 6:16 pm

        I have stacked 2 in my 8qt with a sling. Cooks up perfect.

        Reply
    8. Darlene

      October 21, 2019 at 12:26 pm

      I cannot find a 7" x 3" spingform pan. Where did you get yours. I have looked all over Amazon and not having any luck
      Thank you

      Reply
      • Kristen Chidsey

        October 21, 2019 at 12:47 pm

        Here is the one I use Darlene: https://amzn.to/2p4y7NV

        Reply
    9. Lou Ann

      September 26, 2019 at 3:48 pm

      Have you tried making your own pasta sauce in the Instant Pot? My sauce (gravy) has to simmer for 3 hours on the stove- not sure how to convert the time with the Instant Pot! Looks wonderful!

      Reply
      • Kristen Chidsey

        September 26, 2019 at 4:02 pm

        Hi Lou Ann! This is my recipe for Instant Pot Sauce.

        Reply
    10. JLynn

      August 29, 2019 at 8:50 pm

      5 stars
      wonderful! cooks up quickly- made one then turned around and made another one (while we were eating!) for my mother! great lasagna! Thank you for the recipe!

      Reply
      • Kristen Chidsey

        August 30, 2019 at 6:24 am

        I am so glad you enjoyed and I love that you are made a lasagna for your mom as well--so sweet!

        Reply
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