Instant Pot Lasagna is cheesy and hearty! The best part is that you don’t have to boil the noodles. Layer everything and let the Instant Pot work its magic.

Instant Pot Pasta Recipes are incredibly popular on the blog, and I make them very often for our family. Among our favorites are the Instant Pot Cheeseburger Macaroni, the famous Instant Pot Lasagna Soup and kid’s favorite Instant Pot Pizza Pasta. It only made sense, to finally share my recipe for Instant Pot Lasagna, and I promise you, its a must try!

Instant Pot Lasagna Recipe

Instant Pot Lasagna Recipe

Instant Pot Lasagna is another cheesy, rich and hearty recipe, that you can easily make in the electric pressure cooker. This recipe is for a classic lasagna, that has layers of lasagna 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.

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Making lasagna has never been easier, I like that I can use the Instant Pot to brown the beef and later cook the lasagna in it. The lasagna turns out perfectly cooked, juicy, flavorful and its ready in just under one hour, from start to finish. In case you don’t have an Instant Pot, you should try my oven baked Chicken Spinach Lasagna.

What is a Lasagna

Lasagna is the singular from “Lasagne”, which is a type of wide and flat pasta. It is usually prepared by being stacked with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese.

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Instant Pot Lasagna Recipe

Specialty items needed to make Instant Pot Lasagna

What noodles to use for Instant Pot Lasagna Recipe

Classic noodles can be used, but you will have to boil them before adding to the pan. To cut the preparation time and make this recipe easier, I recommend using no-boil noodles. They can be found in the pasta aisle of most grocery stores. Don’t worry about breaking the noodles to fit the pan perfectly, after cooking the lasagna, it won’t be noticeable.

How long do you cook lasagna in the Instant Pot

Lasagna cooks fairly quickly in the Instant Pot, 22 minutes on High Pressure with a 15 minutes Natural Pressure Release.

Instant Pot Lasagna Recipe

How to make Instant Pot Lasagna

While this recipe is fairly easy, there are a few steps that you have to follow. First, gather your ingredients and specialty items, to have everything on hand.

  • Browning the Beef – for the best flavor, you have to brown the beef. You can do it in the Instant Pot on sauté, or in a pan. The recipe can be made with, ground chicken or ground sausage meat, or a combination of ground sausage and ground beef.
  • Cheese Layer – for the cheese layer I have combined ricotta, mozzarella cheese and parmesan cheese. You can easily just use shredded mozzarella. If you plan on using the ricotta, add one egg, it improves the texture.
  • Sauce – to save time, I choose to use store-bought marinara sauce. You can use your favorite homemade or store-bought sauce. If you want to make a white lasagna, use Alfredo sauce.
  • Lasagna Noodles – preferably use no-boil lasagna noodle sheets and break them to fit the pan.
  • Layering – there is no rule how you should layer your ingredients, but always start with the lasagna noodles and finish with a final layer of lasagna noodles topped with sauce and cheese.
  • Vegetarian option – to make this lasagna vegetarian skip the meat layer and double the ingredients for the cheese layer.
  • Cooking – always cover the lasagna with foil. Make a tent so the foil doesn’t touch the cheese.

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 Instant Pot to cook the lasagna.
  • Keep in mind that when using an aluminum pan for freezing the lasagna, the food might end up picking up a tinny taste.
  • Cover the lasagna with freezer-safe plastic wrap. 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 best flavor. It will keep good for 6 months or more.

How to  freeze cooked lasagna

  • Let lasagna 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.
  • If the lasagna has been but into individual pieces, refrigerate it first, for the layers to settle, it makes wrapping them easier.
  • Cover the lasagna with freezer-safe plastic wrap. 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.
  • Freeze for up to 3 months for best flavor. It will keep good for 6 months or more.

How to thaw and reheat frozen lasagna

  • The night before you intend to have the lasagna for dinner, transfer it from the freezer to the fridge and thaw it overnight.
  • Once thawed cook the lasagna or reheat if it has been already cooked.
  • If you try to bake it while it’s still frozen or partially frozen, it will cook unevenly and it won’t be as good.
Instant Pot Lasagna Recipe
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5 from 6 votes

Instant Pot Lasagna

Instant Pot Lasagna is cheesy and hearty! The best part is that you don't have to boil the noodles. Layer everything and let the Instant Pot work its magic.

Ingredients

Cheese Layer:
  • 1 cup Ricotta cheese
  • 1 large egg
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Meat Layer:
  • 1 pound ground beef or ground chicken or ground Italian sausage meat
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 small onion diced
  • 1 tablespoon minced garlic
Sauce and Pasta Layers:
  • 1 24 oz jar pasta sauce or marinara sauce
  • 9 No-boil lasagna noodles depends on the size
  • 1 cup Mozzarella cheese shredded
For Cooking:
  • 1 1/2 cup water

Instructions

Cheese Layer:
  1. In a medium bowl, combine all the ingredients listed in the "Cheese Layer" section. Stir to combine and set aside.
Meat Layer:
  1. Press Sauté button on the Instant Pot, once it reads hot, add olive oil to the inner pot.
  2. Add meat, and cook unmoved for 1-2 minutes. Using a wooded spoon, break the beef and cook until no longer pink.
  3. Add diced onion, minced garlic, salt and pepper. Saute stirring occasionally for 1-2 minutes, until the onion is soft.
  4. Scoop mixture from the Instant Pot and add it to a bowl.
  5. Add 1 1/2 cup of water to the pot and deglaze it. Turn off Instant Pot.
Assembling:
  1. In a 7x 3 springform pan or push pan, start layering the ingredients in the following order.
  2. First layer: break about 3-4 no-boil noodles and arrange them to cover the bottom of the pan.
  3. Second layer: Spread about 3/4 - 1 cup of the pasta sauce over the noodles, smooth the sauce using the back of a spoon, and make sure the noodles are well cover.
  4. Third layer: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.
  5. Fourth layer: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.
  6. Repeat 1st, 2nd, 3rd and 4th layer. Press slightly.
  7. Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.
  8. Spray a sheet of foil with nonstick spray and cover the pan, the foil should not touch the cheese, aim for it for be 1 inch from the top lasagna layer.
Cooking:
  1. Assuming that you have not discarded the 1 1/2 cup of water from the Instant Pot, if you did, then add 1 1/2 cup of water to the pot.
  2. Place the covered lasagna pan on a trivet with handles and add it to the inner pot.
  3. Close and lock the lid. Point the steam knob to the Sealing position.
  4. Press the Pressure Cook or Manual button and input 22 minutes.
  5. When the cooking cycle has ended, follow with a 15 minutes Natural Release. Then, turn the knob to the Venting position to release any remaining steam.
  6. Open the Instant Pot and transfer the lasagna pan to a cooling rack.
  7. Turn on the oven broiler to 450 degrees F and place an oven rack in the middle of the oven.
  8. Remove the foil cover, sprinkle the top with the remaining 1/2 cup of mozzarella cheese and carefully, wearing oven mittens, transfer the lasagna pan to the oven.
  9. Broil for just a few minutes, until cheese is bubbly and golden brown. Watch it closely to not burn it!
Removing From Pan:
  1. Remove the lasagna from the oven, and let it rest on a cooling rack for about 10-15 minutes. This will help maintain its shape when you try to remove it from the pan.
  2. Release the lasagna from the springform pan and slide it onto a plate.
  3. To release the lasagna from a push pan, wearing oven mittens, lift the pan and place it on a large aluminum or stainless steel can (anything canned!) while still holding the pan. Carefully and slowly press down by the sides of the pan. The bottom of the push pan with the lasagna will remain on top of the can, quickly slide another plate under the lasagna.
  4. Garnish with fresh parsley if desired. Slice and serve.
Recipe Notes

The Ultimate Instant Pot Lasagna recipe step-by-step video:

Calories: 563, Fat: 26g, Saturated Fat: 11g, Cholesterol: 112mg, Sodium: 1260mg, Potassium: 806mg, Carbohydrates: 43g, Fiber: 4g, Sugar: 7g, Protein: 37g, Vitamin A: 19.2%, Vitamin C: 12.2%, Calcium: 52.3%, Iron: 23.7%

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