Introduction
Make a hearty, cheesy lasagna in a fraction of the time you’d expect. This recipe transforms the classic, oven-baked favorite into a quick and easy weeknight meal using your Instant Pot, delivering all the flavor without the long wait.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8
Ingredients
- CHEESE LAYER
- 1 cup Ricotta cheese
- 2 eggs
- 1 cup mozzarella cheese, shredded
- 1/2 tsp Basil
- 1 tsp Oregano
- 1 tsp Thyme
- 1/2 tsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- MEAT LAYER
- 1 lb ground beef
- 6 cloves garlic, minced
- 24 oz spaghetti sauce
- 1 package no boil lasagna noodles
- 1/2 cup mozzarella cheese, shredded
Instructions
- Prepare the cheese filling by combining the Ricotta cheese, eggs, 1 cup of shredded mozzarella, basil, oregano, thyme, Italian seasoning, salt, and pepper in a medium bowl. Mix until smooth and set aside.
- Set your Instant Pot to the “Sauté” function. Add the ground beef and minced garlic, breaking up the meat with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Turn off the “Sauté” function. Pour the spaghetti sauce into the pot with the cooked meat and stir to combine thoroughly.
- Begin layering in the Instant Pot insert. First, spread a thin layer of the meat sauce on the bottom to prevent sticking.
- Carefully place no-boil lasagna noodles over the sauce, breaking them to fit as needed to form a single layer.
- Spread half of the prepared cheese mixture evenly over the noodles.
- Spoon one-third of the remaining meat sauce over the cheese layer.
- Repeat the layers: noodles, the remaining cheese mixture, and another one-third of the meat sauce.
- Add one final layer of noodles, then top with the last of the meat sauce. Sprinkle the 1/2 cup of shredded mozzarella cheese over the top.
- Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting on HIGH pressure and set the timer for 15 minutes.
- Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the lid. Let the lasagna sit for 5-10 minutes to set before slicing and serving.
Variations
- Vegetable Boost: Layer in thinly sliced zucchini, mushrooms, or spinach between the noodles and cheese layers for added veggies.
- Different Meat: Substitute the ground beef with ground Italian sausage, turkey, or a plant-based ground meat alternative.
- Cheesy Crust: After pressure cooking, sprinkle with extra mozzarella and use the “Sauté” function on low (with a glass lid) for a few minutes to melt and lightly brown the top.
- Individual Servings: Create smaller, single-serve lasagnas using small, oven-safe dishes stacked inside the Instant Pot on a trivet.
Tips for Success
- Ensure you use no-boil lasagna noodles. Traditional noodles require much more liquid and will not cook properly in this method.
- When layering, press down gently on each noodle layer to ensure they are in contact with sauce, which helps them cook through.
- Let the lasagna rest for a full 10 minutes after cooking. This allows it to firm up, making it much easier to slice cleanly.
- If your sauce seems very thick, you can add 1/4 cup of water to the meat sauce layer to ensure adequate steam for pressure cooking.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat larger portions in a covered oven-safe dish at 350°F until warmed through.
FAQ
1. Can I use regular lasagna noodles instead of no-boil?
No, it is not recommended. No-boil noodles are designed to absorb moisture and cook in the sauce. Regular noodles need to be pre-boiled and require significantly more liquid, which would throw off the recipe.
2. Do I need to add water to the Instant Pot?
No additional water is needed. The moisture from the sauce and other ingredients creates enough steam for the pressure to build.
3. Can I make this recipe ahead of time?
Yes, you can assemble the layers in the Instant Pot insert, cover it, and refrigerate for up to 24 hours. You may need to add 2-3 minutes to the cook time if starting from cold.
4. My lasagna is soupy when I cut into it. What happened?
This usually means it needed a longer resting time. Let it sit for the full 10 minutes after cooking to allow it to set and absorb excess liquid.
5. Can I double this recipe?
This recipe is designed for a standard 6-quart Instant Pot and cannot be doubled in size. However, you can easily double the recipe and cook it in two separate batches.
6. Is the 1/2 cup of mozzarella on top the only cheese in the meat layer?
Correct. The 1/2 cup of shredded mozzarella listed in the “Meat Layer” section is solely for sprinkling on the very top of the lasagna before cooking. The main cheese mixture is defined in the “Cheese Layer” section.