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Instant Pot Lasagna Recipe

Easy 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.

Course Main Course
Cuisine Italian
Keyword Instant Pot Lasagna
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 563 kcal
Author Catalina Castravet

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 wooden 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 the pressure cooker.

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 covered.
  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 pressure cooker 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 Video

Nutrition Facts
Easy Instant Pot Lasagna
Amount Per Serving
Calories 563 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 112mg37%
Sodium 1260mg55%
Potassium 806mg23%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 7g8%
Protein 37g74%
Vitamin A 960IU19%
Vitamin C 10.1mg12%
Calcium 523mg52%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.