Made with layers of a hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Instant Pot Lasagna recipe delivers the classic flavors you know and love in under an hour.
If using meat: Hit saute on the pressure cooker, add in 2 teaspoons of olive oil, and let heat briefly. Once heated, add in the ground meat of your choice, along with the minced onion, 1 teaspoon of Italian seasoning, 1 teaspoon of minced garlic, and ½ teaspoon of kosher salt. Saute the meat and onion until the beef is fully browned, breaking it up as it cooks.
Once the meat has cooked through, hit cancel to turn off the saute function and remove the meat mixture from the Instant Pot, setting it aside to use later.
Pour 1-½ cups of water into the inner pot. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the inner pot. Add the metal rack/trivet over the water to place the lasagna pan on.
In a medium bowl, combine ricotta cheese, egg, 1 teaspoon Italian Seasoning, ½ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, and ⅓ cup of parmesan until combined.
Assemble Lasagna. Spread a thin layer of spaghetti sauce on the bottom of a 7 by 3-inch springform pan or a 7 by 3-inch oven-safe cake pan. Break the 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 a layer of spaghetti sauce, followed by a thin layer of shredded mozzarella cheese. Add another layer of lasagna noodles, followed by the remaining ricotta mixture, followed by the remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add one final layer of lasagna noodles. Top with a generous layer of spaghetti sauce and mozzarella cheese.
Place the lasagna pan on a tin foil “sling” to help lower and lift the lasagna out of the pressure cooker. Place the lasagna on the trivet. Loosely cover the lasagna with foil.
Place the lid on the pressure cooker and be sure the lid is sealed. Hit manual/pressure cook and set to cook for 27 minutes on high pressure.
After the cooking time has elapsed, let the pressure release for at least 10 minutes before doing a quick release of pressure.
If desired, remove the lasagna from the pressure cooker and place the pan on a sheet pan. Remove the foil and broil for 3-6 minutes, watching carefully, to not burn. Alternatively, use an air fryer lid on the Instant Pot, set it to 360 degrees F, and air fry for 3 to 5 minutes.
Let the lasagna rest in the pan for 10 minutes. Remove the sides of the pan if needed and slice and serve.
Video
Notes
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, omit the meat.Condensation: If you don't want to use foil, place a piece of parchment paper over the lasagna to prevent condensation. Reduce the cooking time to 22 minutes on high pressure. To Prepare in Advance: Assemble and refrigerate for up to 24 hours before pressure cooking (I 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.