Instant Pot Lasagna

Introduction

Making lasagna in the Instant Pot is a game-changer that delivers all the comfort of the classic dish in a fraction of the time. You get perfectly cooked, tender noodles and layers of rich flavor without heating up the entire kitchen. This method simplifies the process so you can enjoy a delicious homemade dinner any night of the week.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes (plus pressure build/release)

Total Time: About 50 minutes

Servings: 6

Ingredients

• 1 cup Ricotta cheese
• 2 large eggs
• 1 cup shredded Mozzarella cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground beef
• 1 small onion (diced)
• 1 tablespoon minced garlic
• 1 24 oz jar pasta sauce
• 9 No-boil lasagna noodles (depends on the size)
• 1/2 cup mozzarella cheese shredded
• 1 1/2 cup water

Instructions

1. In a medium bowl, make the cheese filling by mixing together the Ricotta cheese, 2 large eggs, 1 cup shredded Mozzarella cheese, dried basil, dried oregano, dried thyme, Italian Seasoning, salt, and black pepper. Set aside.
2. Set the Instant Pot to “Sauté” mode. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onion is soft. Drain any excess fat.
3. Turn off the “Sauté” function. Stir the entire jar of pasta sauce into the cooked beef mixture.
4. Pour the 1 1/2 cups of water into the pot and scrape the bottom to deglaze, ensuring no browned bits are stuck.
5. Assemble the lasagna in the pot. Spread about 1 cup of the meat sauce mixture over the bottom. Break 3 no-boil lasagna noodles to fit in a single layer over the sauce.
6. Spoon half of the ricotta cheese mixture over the noodles and spread gently. Top with about 1 1/2 cups of meat sauce.
7. Add another layer of 3 noodles, followed by the remaining ricotta mixture, and another 1 1/2 cups of meat sauce.
8. Finish with a final layer of 3 noodles and pour the remaining meat sauce over the top, ensuring the noodles are covered. Sprinkle the 1/2 cup of shredded mozzarella cheese evenly over the top.
9. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” for 15 minutes.
10. When the cook time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
11. Carefully remove the lid. Let the lasagna sit for 5-10 minutes to set before serving.

Variations

• Vegetable Layers: Add thin layers of fresh spinach or thinly sliced zucchini between the cheese and meat sauce layers.
• Spicy Kick: Stir a pinch of red pepper flakes into the meat sauce as it cooks with the beef.
• Creamier Filling: Replace half of the ricotta with an