Easy Instant Pot Lasagna Recipe

Instant Pot Lasagna with a slice cut out, with bowl of shredded cheese and a plate of lasagna in the background.

Once you’ve made Instant Pot lasagna, you’ll never make traditional lasagna again.

Super cheesy with spicy sausage and layers of noodles. This homemade lasagna with a creamy ricotta filling is the ultimate comfort food.

It’s also the ultimate family dinner. So good!

Ingredients

Noodles: Oven-ready lasagna noodles – don’t use regular lasagna noodles as they won’t work. If you’re gluten-free, use gluten-free, oven-ready lasagna no-boil noodles. I like:

Lean ground beef or ground Italian sausage: you can also use ground turkey, ground chicken, or mild or spicy Italian sausage.

I like making my own sausage using this easy Homemade Italian sausage recipe.

Cheeses: Shredded Mozzarella cheese, Parmesan cheese, and Ricotta cheese

Sauce: jar marinara sauce – use homemade pasta sauce, crockpot spaghetti sauce, or any of your favorite pasta sauces from the store.

Seasonings: Italian seasoning, minced garlic, garlic powder, kosher salt, and parsley flakes

Other: diced onion and an egg

Step by step pictures showing you how to make lasagna from scratch in the instant pot.

How to make the best Instant Pot lasagna

Your family will love this easy lasagna recipe.

1. Turn the pressure cooker to the Sauté setting. Let it heat up for a couple of minutes. Then add a teaspoon of olive oil and the beef or sausage.

While the meat is cooking, break it up with a wooden spoon or oven-safe spoon.

2. Add seasoning, garlic, salt, and diced onion and sauté for 3-5 minutes or until the meat is no longer pink.

3. Remove the browned meat from the pressure cooker using a slotted spoon. Turn the Instant Pot off.

4. Add a cup of water into the inner pot to scrape off any browned bits of meat with a spoon or spatula.

5. Then, place the trivet with handles inside the pot.

6. Next, in a medium bowl, mix together the ricotta cheese, egg, seasoning, garlic powder, and grated cheese.

7. Mix together your favorite pasta sauce, seasoning, and parsley flakes in another bowl.

8. In a 7x3-inch springform pan that’s been coated with cooking spray, start layering your lasagna no-boil noodles with a thin layer of sauce.

9. If needed, break up lasagna no-boil noodles to fit, and cover with the sauce.

10. Spread half the cheese mixture. Then sprinkle with half the meat mixture.

11. Cover the meat layer with some sauce, and then sprinkle with a layer of mozzarella cheese.

12. Repeat layers to the top of the pan. Then cover the top of the springform pan with aluminum foil.

13. Place the lasagna pan on an aluminum foil “sling” or handle to easily lower and lift the lasagna pan out of Instant Pot without burning your hands.

Then place the lasagna on the trivet inside the cooker.

Lasagna with a slice on a blue plate with a fork, bread, and a bowl of shredded cheese.

How long do you cook the lasagna?

1. Place the lid on the pressure cooker and set it to High pressure to cook for 22 minutes.

Then do a 15-minute Natural Pressure Release.

Finally, do a Quick Release to let off any remaining steam.

2. Remove the lasagna pan from the Instant Pot. Then remove foil from the top. Place it on a cookie sheet or large plate.

Let it sit for 10 minutes before removing it from the pan and serving.

3. Store leftovers in an airtight container in the refrigerator.

FAQ

Can I add veggies to the recipe?

Sure! Sauté any vegetables you’d like to add, such as sliced mushrooms or finely diced broccoli or peppers, along with the meat or sausage.

You can also add a layer of baby spinach leaves between the other layers.

Time-saving tip: use frozen vegetables since they’re already cleaned and cut. Defrost in the microwave for a few minutes until they’re soft.

Then sauté the vegetables until they’re a bit caramelized or browned for a nice flavor.

Taking a slice out of lasagna with blue plates in the background.

Can I make this vegetarian?

Instead of using sausage, ground beef, turkey, or chicken, use vegetables. Just substitute them in the steps where you’d use meat.

Then cook up the vegetables like you would the meat or sausage.

I recommend diced or sliced mushrooms since they have that fantastic savory umami flavor. You can also use broccoli, zucchini, butternut squash, or sweet potatoes.

Can I use different cheeses?

If you don’t use a springform pan, then it’s called lasagna soup. While still delicious, it’s super messy.

Instead, please dig out that 7x3-inch springform cake pan from out of the back of the closet. It’s great for cheesecakes, too.

Can you make this without a springform pan?

If you don't use a springform pan, then it's called lasagna soup. While still delicious, it’s super messy.

Instead, please dig out that 7x3-inch springform cake pan from out of the back of the closet. It’s great for cheesecakes, too.

Overhead shot of pressure cooker lasagna with a slice cut removed and served on a blue plate with a fork next to a bowl of shredded cheese with fresh herbs.

How to freeze

The beauty of making this lasagna recipe in a springform pan is that you can freeze it right in the springform cake pan!

Then you have a lovely freezer meal ready to go during a week when you’re too busy to cook.

Here’s how:

Cool: Wait for it to cool or place it in the fridge.

Freeze: Then cover the top with some plastic wrap. Freeze overnight.

Then remove the lasagna from the pan. If it doesn’t budge, leave it out on the counter for 10-15 minutes for the outside to thaw a bit.

Wrap: Wrap the frozen lasagna in plastic wrap and then some foil.

Label and date. It’s good for 3 months in the freezer.

Freezing individual pieces: Cut up the cooled (not frozen) lasagna into individual pieces and place these into freezer-safe containers or Ziploc freezer bags.

How to thaw and reheat

Thaw the frozen lasagna in the refrigerator overnight. Cut into individual servings. Then heat for a couple of minutes in the microwave.

Overhead shot of Instant Pot Lasagna with a slice cut removed and served on a blue plate with a fork with fresh herbs and a bowl of shredded Parmesan.

More terrific Instant Pot dishes

Instant Pot Pulled Pork – AMAZING! makes the best BBQ sandwiches

60 Easy Vegetarian Instant Pot Recipes – all kinds of excellent vegetarian dishes

Instant Pot Turkey Breast – Don’t wait for Thanksgiving. This is terrific any time of the year.

Instant Pot Meatballs – This would go well with the lasagna, so make these first!

Instant Pot Orange Chicken – a tasty Asian inspired dish

Instant Pot Chicken and Rice – with peas and carrots

Yield: 6 SERVINGS

Easy Instant Pot Lasagna Recipe

Instant Pot lasagna with a slice on a blue plate with a fork, bread, and a bowl of shredded cheese.

Once you've made this Instant Pot lasagna recipe is better than traditional lasagna. This easy instant pot lasagna is the ultimate comfort food.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Lasagna Ingredients

  • Cooking spray
  • 6-8 oven-ready lasagna noodles
  • 2 cups shredded Mozzarella Cheese divided

Meat Mixture

  • 1/2 pound lean ground beef OR ground Italian sausage
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup onion, diced

Cheese Mixture

  • 2 cups Ricotta cheese
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese

Marinara Sauce

  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon parsley flakes
  • 1 teaspoon Italian seasoning

Instructions

  1. Turn the Instant Pot to Sauté and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
  2. Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
  3. Sauté for 3-5 minutes or until meat is no longer pink.
  4. Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
  5. Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula.
  6. Add in the trivet with handles to the Instant Pot.
  7. In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and grated Parmesan cheese.
  8. In a separate bowl mix together the marinara sauce, seasoning, and parsley flakes.
  9. In a 7x3-inch springform pan, start layering your lasagna with a thin layer of sauce.
  10. Break up lasagna noodles to fit and cover the sauce.
  11. Spread half the cheese mixture.
  12. Sprinkle with half the meat mixture.
  13. Cover the meat layer with the sauce and then sprinkle with a layer of mozzarella cheese.
  14. Repeat layers to the top of the pan.
  15. Cover the top of the pan with foil.
  16. Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna pan out of Instant Pot. Then place the lasagna pan on the trivet inside the pressure cooker.
  17. Place the lid on the cooker. Set it to High, cook for 22 minutes. Do a natural release for 15 minutes. Then do a quick release for any remaining pressure.
  18. Remove the lasagna pan from the Instant Pot. Then remove foil from the top.
  19. Place it on a cookie sheet or large plate. Let it sit for 10 minutes before removing it from the pan and serving.
  20. Store leftovers in an airtight container in the refrigerator.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 520Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 124mgSodium: 839mgCarbohydrates: 36gFiber: 2gSugar: 4gProtein: 38g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Updated September 21, 2021.

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