BEST EVER Instant Pot Lasagna Recipe

Introduction

You get all the incredible, layered flavors of traditional lasagna in a fraction of the time with this Instant Pot recipe. The pressure cooker creates a perfectly moist and tender noodle texture without any pre-boiling, and the rich, cheesy layers come together with minimal fuss. It’s the ultimate solution for a comforting, crowd-pleasing weeknight dinner.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes (plus pressure release time)
• Total Time: ~45 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

1. In a medium bowl, mix all Cheese Layer ingredients (ricotta, eggs, 1 cup mozzarella, basil, oregano, thyme, Italian seasoning, salt, and pepper) until well combined. Set aside.
2. Turn the Instant Pot to Sauté mode. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if desired.
3. Add the minced garlic to the pot with the beef and sauté for 1 minute until fragrant. Turn off the Sauté function.
4. Stir the entire jar of spaghetti sauce into the meat mixture. Remove about 1 cup of this meat sauce and set it aside for the top layer.
5. To assemble in the pot: Spread a thin layer of the remaining meat sauce to cover the bottom. Break no-boil lasagna noodles to fit and create a single layer over the sauce.
6. Spread half of the prepared cheese mixture over the noodles. Add another layer of noodles, then the remaining cheese mixture.
7. Add a final layer of noodles. Top with the reserved 1 cup of meat sauce, ensuring all noodles are covered.
8. Secure the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes. Allow a 10-minute Natural Release, then carefully perform a Quick Release for any remaining pressure.
9. Open the lid and sprinkle the 1/2 cup of shredded mozzarella cheese over the top. Let it sit for 5 minutes to melt, or place the lid back on for 1-2 minutes to help it melt. Slice and serve.

Variations

• Vegetable Swap: Replace the ground beef layer with a mixture of sautéed mushrooms, zucchini, and spinach for a hearty vegetarian version.
• Spice It Up: Add a pinch of red pepper flakes to the meat sauce while cooking for a spicy kick.
• Cheese Lover’s Twist: Add a layer of thinly sliced provolone or a sprinkle of parmesan cheese between the noodle and cheese mixture layers.
• Single-Serve Style: Layer the ingredients in individual oven-safe dishes or mason jars for fun, portion-controlled servings after pressure cooking.

Tips for Success

• Ensure all noodles are completely covered with sauce to prevent them from drying out or becoming crunchy.
• For clean slices, let the lasagna rest for 10-15 minutes after cooking before cutting into it.
• Breaking the noodles to fit the round pot is easier than trying to use full sheets; don’t worry about perfect coverage.
• A thin silicone spatula is helpful for spreading the ricotta cheese mixture evenly over the noodles.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm larger portions in a covered oven-safe dish at 350°F until heated through. You can also freeze slices for up to 3 months.

FAQ

Can I use regular lasagna noodles?

No, you must use “no boil” or “oven-ready” lasagna noodles for this recipe, as the cooking time and liquid are calibrated for them.

Do I need to add water to the Instant Pot?

No, the sauce provides enough liquid for the pressure to build and the noodles to cook properly.

Why did I get a “Burn” message?

This usually happens if the sauce is too thick or if the bottom layer isn’t sufficiently covered. Ensure your first layer is a thin spread of sauce directly on the pot and that your sauce isn’t overly reduced before assembling.

Can I make this ahead of time?

Yes, you can assemble the layers in the pot insert, cover it, and refrigerate for up to 24 hours before cooking. You may need to add 1-2 minutes to the pressure cooking time if starting from cold.

Can I use Italian sausage instead of ground beef?

Absolutely! Swap the ground beef for an equal amount of ground Italian sausage for a deeper, fennel-spiced flavor.

Is a natural pressure release really necessary?

Yes, the 10-minute natural release is crucial. It allows the lasagna to finish cooking and set, preventing a messy explosion of sauce and cheese when you open the valve.