Instant Pot Lasagna

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Instant Pot Lasagna is a hearty version of this classic dish that is easy to make with your favorite sauce, tender noodles and loads of gooey cheese. Who could resist it?
Prep: 10 minutes
Cook: 37 minutes
Total: 47 minutes
Slice of Instant Pot Lasagna on a round white dish with a fork and check napkin.

Instant Pot Lasagna is a hearty version of this classic dish that is easy to make with your favorite sauce, tender noodles and loads of gooey cheese. Who could resist it?

Slice of Instant Pot Lasagna on a round white dish with a fork and check napkin.

This Instant Pot Lasagna Recipe has all the best ingredients of your favorite lasagna but in a quick and easy format that is perfect for any night of the week, plus it is so adaptable. You can honestly create a recipe with what you have on hand or what your family lovers.

If you want to do more with your Instant Pot, Check these out.


MORE INSTANT POT RECIPES YOU MIGHT LIKE

14 Low Carb Instant Pot Recipes | Instant Pot Baked Beans| Instant Pot Churro Bites


The Instant pot really does make everything quicker and easier. Why? The science is here.

  • 30 Minute Meal: Just a few steps and dinner is done
  • Easy Ingredients: All easy ingredients. Who doesn’t have a jar of sauce in the pantry?
  • Family Friendly: Comfort food at it’s best. Your family will love it.
  • Adaptable: Low-carb, meat free, dairy free, etc…
  • Makes Great Leftovers: Leftover lasagna is the best!!!
View of Instant Pot Lasagna with slice taken out and instant pot in the background.

What You Need to Make Instant Pot Lasagna

Ingredients

  • ground beef
  • House Seasoning Blend
  • Italian Seasoning Blend
  • marinara sauce
  • oven ready lasagna noodles
  • whole milk ricotta cheese
  • 1 egg
  • mozzarella cheese
  • grated parmesan cheese
Pasta sauce and ingredients to make lasagna.

Equipment

How to Make Instant Pot Lasagna- Step by Step

Making the ground beef mixture in the instant pot.
  • Brown: First, set the instant pot to sauté and toss in ground beef with 1/2 teaspoon House Seasoning Blend and 1/2 teaspoon Italian Seasoning Blend. Cook the meat until no longer pink, breaking it up into crumbles as it cooks. Drain excess fat from the beef.
  • Sauce: Add marinara sauce and cook for 1 minute.Remove the mixture from the Instant Pot.
  • Cheese: In a bowl, combine the ricotta cheese, 1 teaspoon Italian Seasoning Blend, 1 teaspoon House Seasoning Blend, egg and 1/4 cup grated parmesan cheese; Stir until combined. 
  • Spray: Second spray the inside of a spring mold pan with oil and cover bottom of pan with lasagna noodles. You will need to cut the noodles to fit. Cover the bottom of the pan with lasagna noodles.  You will need to break up the noodles so they fit.  
  • Build: Spoon a 1/3 of meat sauce onto the noodles, top with 1/3 of the ricotta cheese mixture and add 1/4 cup of mozzarella cheese. Repeat these layers 2 more times for a total of three layers. Top with remaining mozzarella cheese and parmesan cheese.Wrap the spring form pan in aluminum foil.
Building the lasagna with the beef sauce cheese and noodles.
  • Cook: Place the trivet in the Instant Pot and add 1 cup of water.Place the pan on the trivet and close the Instant Pot.Cook on high pressure for 25-30 minutes (see note).  Allow pressure to naturally release for 10 minutes, then manually release the remaining pressure. 
  • Broil: While the pressure is releasing, preheat the oven broiler. Remove the pan from the Instant Pot, remove foil covering and broil for 5-7 minutes, or until the cheese is golden and melted. 
  • Rest: Allow lasagna to rest for 10 minutes. To serve the lasagna, run a knife around the edge of the pan.  Set the spring form pan on a large jar, release the spring and allow the sides of the pan to release.
Final lasagna in the instant pot before and after cooking.

Common Questions About Recipe Name

DO YOU NEED A SPRING FORM PAN?

Truly, you do not. It just makes a better presentation and it is obviously easier to make pretty slices.

IS IT NECESSARY TO BOIL THE NOODLE FIRST?

If dried noodles, blanch in boiling water for 3 minutes before baking if you like a softer texture to your noodles. However, it is really not necessary.

CAN THIS RECIPE BE FROZEN?

Indeed, frozen lasagna is great. You can freeze the whole lasagna or do individual slices. Make sure that they are in airtight containers or freezer grade bags. They will last up to three months

ALUMINUM FOIL IS OK IN THE INSTANT POT?

Certainly, not only is it a good covering but it you can also make a sling that makes it easier to remove your lasagna from it’s water bath after it has completed cooking

WHY IS THE LASAGNA WATERY/SOGGY?

In the case of lasagna, too much moisture is not good, therefore, make sure that you drain the grease from your meat, drain as much moisture as you can from cottage cheese and do not overdo the sauce. You can always top with additional sauce after serving.

Close up of the lasagna on a white plate.

Expert Tips for Making Lasagna in the Instant Pot

  • No Pan: if you want all the flavor without all the layers you can make this in the instant pot with no pan.
  • Add Your Favorites: Use sausage instead of beef, use a different variety of cheese. Make it how you like it.
  • Variation tip: Make a meat free version or use a meat alternative, add vegetables. Try a protein noodle or gluten free version.
  • Alternate cooking method tip: This can be made in the slow cooker or your conventional oven too.
  • Dietary consideration tip: Use low fat version of your favorite cheese to make it a little healthier. Make your own sauce to meet your dietary needs.

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Slice of Instant Pot Lasagna on a round white dish with a fork and check napkin.

Instant Pot Lasagna

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Instant Pot Lasagna is a hearty version of this classic dish that is easy to make with your favorite sauce, tender noodles and loads of gooey cheese. Who could resist it?
Print Pin Rate
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes

Equipment

Ingredients

  • 1/2 pound ground beef
  • 1 1/2 teaspoons House Seasoning Blend divided
  • 1 1/2 teaspoons Italian Seasoning Blend divided
  • 3 cups marinara sauce
  • 8 oven ready lasagna noodles if dried noodles, blanch in boiling water for 3 minutes before baking
  • 3/4 cup whole milk ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese divided

Instructions

  • Set the instant pot to sauté.
  • Add the ground beef, 1/2 teaspoon House Seasoning Blend and 1/2 teaspoon Italian Seasoning Blend.
  • Cook the meat until no longer pink, breaking it up into crumbles as it cooks.
  • Drain excess fat from the beef.
  • Add marinara sauce and cook for 1 minute.
  • Remove the mixture from the Instant Pot.
  • In a bowl, combine the ricotta cheese, 1 teaspoon Italian Seasoning Blend, 1 teaspoon House Seasoning Blend, egg and 1/4 cup grated parmesan cheese; Stir until combined.
  • Spray the inside of a spring form pan with non stick cooking spray.
  • Cover the bottom of the pan with lasagna noodles. You will need to break up the noodles so they fit.
  • Spoon a 1/3 of meat sauce onto the noodles, top with 1/3 of the ricotta cheese mixture and add 1/4 cup of mozzarella cheese.
  • Repeat these layers 2 more times for a total of three layers.
  • Top with remaining mozzarella cheese and parmesan cheese.
  • Wrap the spring form pan in aluminum foil.
  • Place the trivet in the Instant Pot and add 1 cup of water.
  • Place the pan on the trivet and close the Instant Pot.
  • Cook on high pressure for 25-30 minutes (see note). Allow pressure to naturally release for 10 minutes, then manually release the remaining pressure.
  • While the pressure is releasing, preheat the oven broiler.
  • Remove the pan from the Instant Pot, remove foil covering and broil for 5-7 minutes, or until cheese is golden and melted.
  • Allow lasagna to rest for 10 minutes.
  • To serve the lasagna, run a knife around the edge of the pan. Set the spring form pan on a large jar, release the spring and allow the sides of the pan to release.

Expert Tips

  • No Pan: if you want all the flavor without all the layers you can make this in the instant pot with no pan.
  • Add Your Favorites: Use sausage instead of beef, use a different variety of cheese. Make it how you like it.
  • Variation tip: Make a meat free version or use a meat alternative, add vegetables. try a protein noodle or gluten free version.
  • Alternate cooking method tip: This can be made in the slow cooker or your conventional oven too.
  • Dietary consideration tip: Use low fat version of your favorite cheese to make it a little healthier. Make your own sauce to meet your dietary needs.
 

Estimated Nutritional Information

Calories: 254kcal | Carbohydrates: 7g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1235mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 6mg | Calcium: 285mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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