Instant Pot Lasagna

Introduction

You can enjoy all the rich, layered comfort of lasagna in under an hour with this Instant Pot method. It streamlines the process, delivering a perfectly cooked pasta with melty cheese and savory meat sauce without heating up the entire kitchen. This recipe is your new go-to for a satisfying, hands-off weeknight dinner.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (plus pressure release time)

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, eggs, 1 cup of shredded mozzarella, basil, oregano, thyme, Italian seasoning, salt, and black pepper. Set aside.
2. Set your Instant Pot to “Sauté” mode (Normal/Medium). Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat, until the beef is no longer pink and the onion is softened, about 5-7 minutes. Drain any excess fat.
3. Turn off the Sauté function. Stir the entire jar of pasta sauce into the cooked meat mixture in the pot.
4. To assemble the lasagna in the pot: First, spread about 1 cup of the meat sauce evenly over the bottom. Arrange 3 no-boil lasagna noodles in a single layer, breaking them as needed to fit. Next, spread half of the ricotta cheese mixture over the noodles. Repeat the layers: meat sauce, 3 noodles, and the remaining ricotta mixture. Finish with the remaining meat sauce.
5. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 20 minutes. Once the cook time is complete, perform a Quick Release by carefully turning the valve to “Venting.”
6. Carefully remove the lid. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top. You can let the residual heat melt the cheese, or use the “Keep Warm” function for a few minutes until it melts. Let the lasagna rest for 5-10 minutes before serving to set.

Variations

• Vegetable Layer: Add a layer of fresh spinach or thinly sliced zucchini between the cheese and meat sauce layers.
• Meat Swap: Substitute the ground beef with ground Italian sausage, turkey, or chicken for a different flavor profile.
• Extra Creamy: Add 1/4 cup of grated Parmesan cheese to the ricotta mixture for a sharper, more complex cheese flavor.
• Casserole Style: For an easier serve, stir the finished lasagna gently with a spoon to combine the layers into a delicious, deconstructed casserole.

Tips for Success

• Ensure the water is poured over the top, not stirred in. This creates the steam needed to cook the noodles properly without them burning on the bottom.
• Break the no-boil noodles to fit your pot’s shape perfectly, leaving a small gap around the edges to prevent sticking and to allow for expansion.
• Letting the lasagna rest after cooking is crucial. It allows the layers to firm up, making it much easier to slice and serve clean portions.
• To prevent a “Burn” notice, make sure there are no dry noodles exposed and that the sauce layer on the bottom is sufficient.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or warm larger portions, covered with foil, in a 350°F oven for about 15-20 minutes.

FAQ

Can I use regular lasagna noodles?

No, this recipe is specifically designed for no-boil (oven-ready) lasagna noodles. Regular noodles require different cooking times and more liquid and will not work correctly here.

Why is there water on top? Is my lasagna watery?

The water is essential for creating steam to cook the noodles under pressure. It will be mostly absorbed during cooking and the resting period, resulting in a perfectly moist lasagna, not a soupy one.

Can I make this vegetarian?

Absolutely. Simply omit the ground beef and use a meatless sauce, or add extra vegetables like diced mushrooms or bell peppers to the sauce when sautéing the onion.

Do I need a special pan for the Instant Pot?

No, you assemble and cook the lasagna directly in the inner pot of the Instant Pot. This is a “pot-in-pot” method without the extra pan.

My cheese layer seems runny when I first cut into it.

This is normal right after releasing pressure. Allowing the lasagna to rest for a full 10 minutes will give the cheese and egg filling time to set perfectly.

Can I double this recipe?