The Ultimate Instant Pot Lasagna

Instant Pot Lasagna is rich, cheesy, and hearty made with ground beef, ricotta cheese, herbs, lasagna noodles, and marinara sauce! The best part is that you don’t have to boil the noodles. Layer everything and let the pressure cooker work its magic. You don’t even have to boil the noodles! The result is a lasagna that is so incredibly meaty, cheesy, and full of flavor. 

Easy and delicious Instant Pot Pasta Recipes are incredibly popular on the blog, and I make them very often for our family. Among our favorites are the Cheeseburger Macaroni, the famous Lasagna Soup, and the kid’s 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!

My family loves pasta, and lasagna is one of their favorites. But sometimes, all that work can be time-consuming. That is why I developed this instant pot lasagna recipe. It is much easier to do and takes a fraction of the time to cook than traditional lasagna. Using my instant pot for this recipe is so much easier and faster, I want to make it like this every time.

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 faster and easier way to make what my family loves when I am short on time. The only drawback is the size. If you have a large family, you may have to make two of them because it is only as big around as your pot.

This comfort food always makes me feel satisfied after eating it and I just want to relax and curl up on the couch with the family afterward. The noodles are cooked perfectly al dente and the creamy cheeses mixed with the tangy sauce are amazingly good. I usually add some breadsticks or some other kind of bread and a salad to make it a hearty meal.

Another good thing about my instant pot lasagna is its affordability. You only need some basic ingredients like pasta, ground beef, marinara sauce, and cheese. Also, because I use jarred pasta and no-boil noodles, it cuts down on the cooking time.  When I think about true comfort food, I always think about lasagna. This is such a classic dish, made with creamy cheeses, meaty marinara, various herbs, and perfectly cooked al dente noodles. 

This Instant Pot Lasagna is similar to the classic lasagna recipe but made in a fraction of the time. It has layers of flavor, starting from noodles, marinara sauce, browned ground beef, and a cheesy layer. The cheesy layer is probably my favorite, as I have combined three of my favorites: ricotta cheese, parmesan cheese, and mozzarella cheese.

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

The items you need for making this instant pot lasagna

There are a few specific items you need for this dish.

• An instant pot – I use an instant pot Duo Plus.
• A springform or push pan – Either a springform pan like you use when making cheesecake or a push pan, which is just a lasagna pan made for pressure cooking.
• A trivet with handles – Make sure it is the size of your instant pot.

The ingredients for ultimate instant pot lasagna

It may seem like a long list of ingredients but most of them are just basic items you should already have.

For the cheese layer:

• Ricotta cheese – With a light and creamy flavor profile, ricotta is the traditional cheese in most Italian dishes for its mild flavor and specific taste.
• Mozzarella cheese – You should always shred your mozzarella for a buttery and creamy texture that melts well to hold the ingredients together. 
• Parmesan cheese – This is another Italian cheese you should always shred yourself. It has a rich and salty flavor with an almost gritty texture that also melts well.
• Large egg – A large egg at room temperature will blend the best. I use local organic so I know it is fresh and healthy.
• Italian seasoning – This blend of Italian herbs contains some of the other dried herbs we add more of because it helps give a more intense flavor that authentic lasagna should have. Try my easy recipe for homemade Italian seasoning.
• Dried basil – The dried basil has a more intensely pungent, sweet, and spicy flavor.
• Dried thyme – Similarly, dried thyme is an aromatic herb with a peppery sweet taste and a clove-like sensation that adds warmth and complexity.
• Dried oregano – The ultimate Italian herb, oregano has a strong, aromatic flavor with mildly bitter earthy, and minty notes.
• Red pepper flakes – This spicy pepper is made from cayenne, jalapeno, and bell pepper blend.
• Salt – You have to have a bit of salt to bring out the other flavors. 
• Ground black pepper – Freshly ground is best but regular is fine too.

The meat layer:

• Ground beef – I use extra lean ground beef so it does not get too greasy. You can use whatever kind of ground beef you like but you may have to remove the excess grease with paper towels.
• Garlic – I always use fresh garlic cloves, minced well for the best flavor. It is mild but rich and sweet.
• Onion – I like using a yellow onion in my lasagna because it is easy to find and has a slightly sweet and nutty flavor when cooked.
• Olive oil – Use extra virgin olive oil for the mildest flavor. You just want a little bit of olive flavor.
• Salt – Any kind of salt will do to enhance the flavors of the meat.
• Freshly ground black pepper – Grinding fresh black pepper from peppercorns gives your lasagna a bite of peppery flavor.

Sauce and pasta layer:

• Jar of pasta sauce – To make it easier, you can use jarred pasta or marinara sauce.
• No-boil lasagna noodles – Since you are not boiling the noodles first, it is important to get no-boil pasta.
• Mozzarella cheese – Freshly grated mozzarella cheese is melty and creamy, perfect for lasagna.

How to make instant pot lasagna?

Brown the beef

Set the pot to the saute setting and add some olive oil. Let it heat until it is simmering.

The first step is to brown your beef with olive oil in a pan or use the saute function on your instant pot. Just remember to drain the excess grease. It should take about one to two minutes. Use a wooden spoon to break it up as it cooks.

Add the seasonings

Once you have drained the grease, sprinkle in the garlic, onion, salt, and pepper. Continue to cook while stirring for another minute or two.

Deglaze the pot

Scoop out the meat mixture and add 1½ cups of water to the instant pot to deglaze. Scrape all the brown bits from the bottom of the pot.

Make the cheese layer

To prepare the cheese layer, just add all of the cheese layer ingredients into a medium bowl and stir to combine.

Assemble the lasagna

First, break up the noodles to fit the bottom of the springform pan. Then, spread one cup of pasta sauce on top of the noodles, and smooth it out. Spread half the meat mixture on top of the sauce. Then, spread half of the cheese mixture on top of the meat mixture and press it down. Repeat these steps and press down again. End with another layer of noodles and add some sauce and a half cup of mozzarella cheese on top. Cover with aluminum foil sprayed with nonstick spray.

Pressure cook the lasagna

Pour out the water you used to deglaze the pot and add fresh water. Place the pan on a trivet and put it in the pot. Close and lock the lid, pointing the steam knob to seal. Set it to cook for 22 minutes. After, let it naturally release for 15 minutes. Then, release the steam and transfer the pan to a cooling rack.

Brown the top

Turn on the broiler to 450 degrees F and put the rack in the middle. Then, remove the foil and sprinkle the rest of the mozzarella cheese on top. Place it in the oven and broil for a few minutes, until the cheese is melted, bubbly, and golden brown. Watch closely so it does not burn.

Remove and serve

Let your pan rest on a cooling rack for 10 to 15 minutes. Then, release the springform pan and slide it 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

Finding the best-jarred pasta sauce

Several major brands are frequently seen on cooking shows and commercials. I prefer Prego Classic marinara sauce but others like Barilla or Bertolli. The best way to know which one to use is to try them first. You can even do a blind taste test with your kids to see what they like best.

The texture is one big thing to consider. If you like chunky, get that kind, if you like it smooth, use that. But of course, you can get a sauce that is both smooth and chunky if you try. Take five or six of the top brands in your store and add some of each to its small bowl itself. Then, get other bowls with pasta and mix some sauce into each one.

Test them for texture, mouth feel, and flavor. Is it a balanced flavor with proper amounts of onion, garlic, tomato, and herbs? If it has too much of one ingredient, consider choosing a different one or, if you like that one, you can add other ingredients to balance it out. It may be hard to find one that has everything you want but you can always add to it.

Recipe variations and add-ins:

• Different meat: Add some ground Italian or pork sausage, chicken, or turkey to add 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:

Lasagna goes great with all sorts of side dishes. Here are some ideas my family loves:

• Serve with a side of cheesy garlic bread, perfect for soaking up the delicious sauce. My Amish potato dinner rolls would also be a yummy sauce-soaker. 
• French bread is always a good choice for soaking up the sauce as well.
• Any kind of salad would go great with my instant pot lasagna. Try my delicious but super healthy Italian tomato salad.
• Try it with my pear salad for a scrumptious dinner with a bit of sweetness.
• Roasted veggies are another dish that pairs well with lasagna. Use whatever is in season at the time for the freshest taste.

Frequently asked questions

What is lasagna?

The original name is lasagne and it is a flat and wide pasta noodle. Over time, it just became the name of the dish that became a classic Italian comfort food with pasta sauce, cheese, and Italian herbs. Most of the time, it has several layers of noodles, sauce, and cheese to make a thick stacked hunk of goodness.

What are the best noodles for instant pot lasagna?

If you plan to boil your noodles before putting them in the instant pot with the rest of the ingredients, you can use any classic lasagna noodles. I prefer to use the kind that you do not have to boil so I can just add them to the pot with the rest of the ingredients. It is much faster and easier and you only have one pan to clean.

Can you reheat lasagna in the instant pot?

You can reheat this lasagna in the instant pot if you like. Just take it out of whatever you have it wrapped in such as foil or plastic and place it on a small pan. Add one cup of water to the pot and cover the pan with a new piece of foil. Then, seal and cook for six minutes with a quick release.

How long do you cook lasagna in the Instant Pot?

Lasagna cooks fairly quickly in the pressure cooker, for 22 minutes on High Pressure with 15 minutes of natural release (Natural Pressure Release).

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 can be placed in the pressure cooker to cook the lasagna.
• Also, keep in mind that when using an aluminum pan for freezing it, the food might end up picking up a tinny taste.
• Cover the dish with freezer-safe plastic wrap. Then, wrap the plastic around the entire dish, to make sure there are no gaps in the wrap 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, for the layers to settle, it makes wrapping them easier.
• Cover it with freezer-safe plastic wrap. Then, wrap the plastic around the entire dish, to make sure there are no gaps in the wrap where air could get in and cause freezer burn.
• The individual lasagna slices can be individually wrapped in freezer-safe plastic wrap and foil or added to 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.

Storing leftovers:

• Refrigerate: Pack lasagna in plastic or foil and place it in a sealed container and you can keep it refrigerated for several 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. 

More easy Instant Pot Recipes:

Cooking Tips:

• 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 meat that is 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 the highest quality you can find so you get the best flavor.
• If you use regular noodles instead of no-boil noodles, only cook them al dente so they do not get mushy.
• Some older instant pots do not have a saute function. You can fry it up in a pan instead and then just add it to the pot afterward.
• We highly recommend covering it with foil. This will prevent condensation from forming on the top. 
• The cooking time might differ from brand to brand. If the dish is not fully cooked, then cook it for a little bit longer (3-5 minutes) following a quick release.