Layered Lasagna made in cheesecake pan next to instant pot

Instant Pot Lasagna

A traditional lasagna recipe is scaled down to fit perfectly in a pressure cooker and makes a hearty, wholesome family meal.
4.9 from 19 votes
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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: 442kcal
Author: Kristen Chidsey


  • 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


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. 


  • 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*
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!