Introduction
Get a classic, comforting lasagna on the table in under an hour with your Instant Pot. This method layers all the flavor of a baked lasagna with the speed of pressure cooking. You’ll be amazed at how perfectly the no-boil noodles cook right in the sauce.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes (plus pressure 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
- In a medium bowl, combine the ricotta cheese, eggs, 1 cup of shredded mozzarella, basil, oregano, thyme, Italian seasoning, salt, and black pepper. Mix well and set aside.
- Turn the Instant Pot to “Sauté” mode. Add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onion is soft. Drain any excess grease. Add the minced garlic and cook for 1 more minute.
- Turn off the “Sauté” function. Stir the entire jar of pasta sauce into the beef mixture.
- Pour the 1 1/2 cups of water into the pot and stir, scraping the bottom to ensure nothing is stuck.
- Begin layering directly in the pot. First, spread about 1 cup of the meat sauce mixture over the bottom. Break 3 lasagna noodles as needed to fit in a single layer over the sauce, covering it completely.
- Carefully dollop half of the ricotta cheese mixture over the noodles and spread gently.
- Spoon about 1 1/2 cups of meat sauce over the ricotta layer.
- Add another layer of 3 noodles, breaking as needed.
- Dollop and spread the remaining ricotta mixture.
- Spoon another 1 1/2 cups of sauce over the ricotta.
- Top with the final 3 noodles, breaking to fit.
- Pour the remaining meat sauce over the top noodles, ensuring they are fully covered.
- Sprinkle the 1/2 cup of shredded mozzarella cheese evenly over the top.
- Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” on High for 15 minutes.
- When the cooking cycle is complete, allow a 10-minute Natural Release, then carefully perform a Quick Release for any remaining pressure.
- Carefully remove the lid. Let the lasagna sit in the pot for 10-15 minutes before serving to allow it to set.
Variations
- For a more solid, browned top, transfer the finished lasagna to an oven-safe dish and broil for 2-3 minutes after the pressure release.
- Create individual portions by layering in small, greased oven-safe dishes or mason jars before cooking using the “Pot-in-Pot” method.
- For a meatier texture, try browning the beef in larger crumbles rather than finely breaking it up.
- Serve slices over a bed of fresh arugula for a contrast in temperature and texture.
Tips for Success
- Break the noodles freely to fill gaps and ensure every noodle piece is covered with sauce to prevent dry, uncooked spots.
- Use a wide, flexible silicone spatula for the cleanest layers when spreading the ricotta mixture.
- Allowing the lasagna to rest after cooking is crucial for clean slices—it will firm up significantly.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until heated through.
FAQ
Can I use regular lasagna noodles?
No, you must use “no-boil” or “oven-ready” lasagna noodles. Traditional noodles require different liquid ratios and cook times.
Why do I add water to the sauce?
The water creates the necessary steam for the pressure cooker to function and ensures the no-boil noodles have enough liquid to absorb and become tender.
Can I use a different meat?
Yes, the cooking method works with ground turkey, Italian sausage, or a plant-based ground meat substitute. Ensure it’s fully browned in the sauté step.
My cheese layer looks swirled, not distinct. What happened?
This is normal! The pressure and steam will blend the layers slightly, which is why letting it rest is key. For more defined layers, make sure your ricotta mixture is thick and avoid over-stirring the meat sauce into it.
Can I double this recipe?
No, this recipe is designed to fit the standard 6-quart Instant Pot. Doubling it will likely exceed the max fill line and can cause issues with pressurization.
How do I prevent the dreaded “Burn” notice?