The Ultimate Instant Pot Lasagna

Making homemade lasagna has never been easier. I like that I can avoid the stove and oven entirely and use the Instant Pot to brown the beef and cook the lasagna, so there are fewer pots to clean. The Instant Pot lasagna turns out perfectly cooked, juicy, and flavorful, ready in just under one hour from start to finish.

Easy and delicious Instant Pot recipes are incredibly popular on my blog, and I make them very often for my family. Among our favorites are the Cheeseburger Macaroni, the famous Lasagna Soup, and the kids’ favorite Pizza Pasta. It only made sense to finally share my recipe for pressure cooker lasagna, and I promise you, it’s a must-try!

Instant Pot Lasagna is rich, cheesy, hearty, and satisfying, made with ground beef, a blend of three cheeses, herbs, no-boil lasagna noodles, and marinara sauce! The best part is that you don’t have to boil the noodles, just brown the beef, mix the cheese layer, and assemble everything. The result is a comforting lasagna that is incredibly meaty, cheesy, and full of flavor.

When I make it this way, it tastes just like authentic lasagna, so I do not feel like I am “cheating” anyone or cutting corners. It is just a quicker and easier way to make what my family loves when I am short on time. The noodles are cooked perfectly, and the creamy cheese layer is mixed with the tangy sauce and savory beef, creating the most satisfying combination with every bite. I usually add breadsticks along with a salad to make it a complete meal.

Why you will love this recipe

• Easy to make: This lasagna is not labor-intensive, while it has a bunch of ingredients, they are easy to find. The beef is browned, the cheese layer is quickly mixed, and then I just assemble it. Using no-boil noodles also cuts some steps.
• Authentic: This is one of my favorite Italian dishes, and in this recipe, I use three types of cheese and lots of Italian herbs to transport you to Italy with your first bite.
• No oven needed: When I crave lasagna during hot summer months and don’t want to heat the house, making it in the Instant Pot is the ideal choice.
• Make it in advance: I enjoy assembling it the night before and cooking the lasagna right before dinner. Also, I always make two so I can freeze one for later. It takes just 45 minutes to pressure-cook frozen lasagna, followed by 10 minutes of Natural Pressure Release.

What you will need

• For the cheese layer: This is the layer that makes this lasagna. I use three different types of cheese, like ricotta, mozzarella, and parmesan. Egg to bind the ingredients, plus lots of herbs for flavor, like dried basil, dried thyme, dried oregano, Italian seasoning, red pepper flakes, salt, and pepper.
• The beef layer: This is a rich and savory layer made with ground beef, garlic, onion, salt and pepper. I also use olive oil to brown the meat.
• Other ingredients: I used jarred pasta sauce, but homemade marinara sauce works great in this recipe. I also use no-boil lasagna noodles since they’re so much easier and less labor-intensive, plus more mozzarella cheese on top of the lasagna.

How to prepare

Brown the beef: I set the pot to the saute setting, add some olive oil, and let it heat until it is simmering. I brown the beef with olive oil and drain the excess grease. It should take about one to two minutes.

Add the seasonings: After I have drained the grease, I add the garlic, onion, salt, and pepper, then continue cooking and stirring for another minute or two.

Deglaze the pot: I transfer the meat to a plate, add 1½ cups of water to the instant pot, and scrape all the brown bits from the bottom of the pot.

Make the cheese layer: I add all the ingredients to a medium bowl and stir to combine.

Assemble the lasagna: First, I break up the noodles to fit the bottom of the springform pan. Then I spread 1 cup of pasta sauce over the noodles and smooth it out. Followed by half the meat mixture on top of the sauce. Then I spread half of the cheese mixture over the meat mixture and press it down. I repeat these steps, press down again to add another layer of noodles, then add some sauce and a half cup of mozzarella cheese on top. I cover the pan with aluminum foil sprayed with nonstick spray.

Pressure cook the lasagna: I clean the pot and add fresh water. After that, I place the pan on a trivet and put it in the pot. I close and lock the lid, set the steam knob to seal, and set the lasagna to cook for 22 minutes at high pressure. After, let it naturally release for 15 minutes. Then, release the steam and transfer the pan to a cooling rack.

Brown the top: I turn the broiler to 450°F and place the rack in the middle of the oven. Then I remove the foil from the pan and sprinkle the remaining mozzarella cheese on top. I place the lasagna in the oven and broil it for a few minutes, until the cheese is melted, bubbly, and golden brown.

Serve: I let the pan rest on a cooling rack for 10 to 15 minutes. Then, I release the springform ring and slide the lasagna carefully onto a plate. If you are using a push pan, set it on top of a large can and push it down on the sides so the bottom of the pan stays on top of the can. Slide a plate under it and remove the can. Garnish with fresh parsley and serve with your favorite sides.

Expert tip

Pressure cooking frozen lasagna

I invest in a few springform pans, and since this recipe is so easy to make, I usually double or triple it, assemble multiple lasagnas, and freeze a few of them directly in the pans. To pressure-cook frozen lasagna, add liquid to the Instant Pot, place the pan with the lasagna on a trivet in the pot, cover with foil, and pressure-cook for 45 minutes, then perform a Natural Pressure Release for 10 minutes. This recipe is ideal for meal planning, and you are guaranteed a delicious dinner with almost no effort.

More tips to consider

• Be sure to get lean ground beef so it does not all turn into grease. Even if you plan to drain the grease, you will still lose a lot of the meat’s fat.
• Make sure you get the best sauce, too. If you have the time, you can make your pasta sauce.
• Get the best cheese, too. When making lasagna, the cheese, meat, sauce, and herbs should all be of the highest quality you can find to achieve the best flavor.
• Some older Instant Pots do not have a saute function. You can fry it in a pan instead, then add it to the pot afterward.
• I highly recommend covering the pan with foil. This will prevent condensation from forming on the top.
• The cooking time may vary by brand. If the dish is not fully cooked, cook it for a little longer (3-5 minutes) after a quick release.

Recipe variations and add-ins:

• Different meat: Add ground Italian or pork sausage, chicken, or turkey for a unique flavor.
• More cheese: Some other cheeses often used in lasagna include cottage cheese, cheddar, and even pepper jack. Experiment with your favorites.
• Spicy lasagna: Make your Instant Pot lasagna spicy by adding more red pepper flakes or some cayenne pepper.
• White lasagna: Use homemade Alfredo sauce instead of the pasta sauce layer.
• Add veggies: You can also add other veggies, including mushrooms, bell peppers, squash, zucchini, and pea pods.

Serving suggestions:

First, I let the Instant Pot lasagna rest for 10-15 minutes, then I slice it and serve it to my family with grated Parmesan and olive oil on the side. Fresh basil is also a must. Lasagna pairs well with all sorts of side dishes. I prepare a simple yet healthy and nutritious salad on the side, like this Italian tomato salad or a pear salad, for a scrumptious dinner with a bit of sweetness.

Before dinner, I make homemade breadsticks to munch on while the lasagna cooks, and we like to dip them in marinara sauce. For dessert, I go for something Italian, but with a twist. Depending on the mood and occasion, I make this Limoncello tiramisu or an absolutely delightful cherry amaretto tiramisu in advance.

Storing leftovers:

• Refrigerate: Pack lasagna in plastic or foil, place it in a sealed container, and keep it refrigerated for 3-4 days.
• Freezing: Let it cool and wrap it in freezer paper. Then, you can freeze it in a freezer-safe container or freezer bag for three months.
• Defrost: Thaw overnight in your refrigerator for the best flavor.
• Reheating: You can reheat in the oven for 10 minutes or in the microwave for two minutes.

How to freeze uncooked lasagna

• Assemble the lasagna in a dish that can be frozen. Most glass or ceramic casserole dishes are fine for this purpose.
• Specifically for this recipe, use a dish that fits in the pressure cooker to cook the lasagna.
• Also, keep in mind that when using an aluminum pan for freezing, the food might pick up a tinny taste.
• Cover the dish with freezer-safe plastic wrap. Then, wrap the plastic around the entire dish to ensure there are no gaps where air could get in and cause freezer burn.
• Wrap the dish tightly in aluminum foil and freeze for up to 3 months for the best flavor. It will keep good for 6 months or more.

How to freeze cooked lasagna

• First, let it cool to room temperature. An entire cooked lasagna can be frozen in a freezer-safe dish. Most glass or ceramic casserole dishes are fine for this purpose.
• Also, if the lasagna has been cut into individual pieces, refrigerate it first so the layers can settle, making it easier to wrap them.
• Cover it with freezer-safe plastic wrap. Then, wrap the plastic around the entire dish to ensure there are no gaps where air could get in and cause freezer burn.
• The lasagna slices can be wrapped in freezer-safe plastic wrap and foil, or placed in freezer-safe bags. This is a great alternative for those who don’t want to thaw an entire lasagna or want to cook smaller food portions.
• Then, freeze for up to 3 months for the best flavor. It will keep good for 6 months or more.

Frequently asked questions

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