Instant Pot Lasagna

Introduction

Making a classic lasagna can be an all-day affair, but this Instant Pot version delivers all the same comforting flavors in under an hour. You get perfectly layered noodles, a rich meat sauce, and a creamy, cheesy filling without ever turning on your oven. It’s the perfect solution for a busy weeknight when you’re craving a hearty, homemade meal.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 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, mix together the ricotta cheese, eggs, 1 cup of shredded mozzarella, dried basil, oregano, thyme, Italian seasoning, salt, and black pepper. Set the cheese mixture aside.
2. Turn your Instant Pot to the “Sauté” function. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the beef, until it is browned and the onion is soft. Drain any excess fat.
3. Turn off the sauté function. Pour the entire jar of pasta sauce into the pot with the cooked beef and stir to combine.
4. Remove about 1 1/2 cups of the meat sauce mixture and set it aside in a separate bowl.
5. Pour the 1 1/2 cups of water into the remaining meat sauce in the pot and stir.
6. To begin layering, carefully break 3 of the no-boil lasagna noodles in half and arrange them in a single layer over the sauce-water mixture in the pot, ensuring they don’t overlap too much.
7. Spread half of the reserved cheese mixture evenly over the noodles.
8. Spoon about one-third of the reserved meat sauce (from the bowl) over the cheese layer.
9. Repeat the layers: Add another layer of 3 broken lasagna noodles, the remaining cheese mixture, and another third of the reserved meat sauce.
10. For the final noodle layer, place the last 3 broken noodles on top. Spread the remaining reserved meat sauce over these noodles. Sprinkle the top evenly with the 1/2 cup of shredded mozzarella cheese.
11. Place the lid on the Instant Pot, ensure the valve is set to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the cook time for 25 minutes on High Pressure.
12. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
13. Carefully open the lid and let the lasagna sit for about 5-10 minutes before slicing and serving.

Variations

• Vegetarian Option: Simply omit the ground beef. Sauté the onion and garlic in a little olive oil before adding the jar of sauce and proceeding with the recipe.
• Cheese-Lover’s Top: After pressure cooking and removing the lid, sprinkle an additional 1/4 cup of shredded Parmesan or mozzarella over the top and let it melt from the residual heat.
• Mini Lasagna Cups: Instead of layering in the pot, prepare the components and assemble individual portions in oven-safe ramekins. Cook using the “Pot-in-Pot” method on a trivet with 1 cup of water for about 15 minutes.
• Deconstructed Lasagna Bowl: For a quicker, rustic meal, mix the cooked meat sauce with broken lasagna noodles and a scoop of the cheese mixture, then pressure cook for just 5-7 minutes.

Tips for Success

• Letting the lasagna rest for 5-10 minutes after cooking is crucial. This allows it to set, making it much easier to slice and serve cleanly.
• Use a wide, shallow dish or the provided Instant Pot trivet to lower your assembled lasagna dish into the pot if you prefer the “Pot-in-Pot” method for easier removal.
• Break the noodles to fit your pot’s shape, but avoid creating tiny pieces, as they can become mushy.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave single portions until warmed through, or cover and reheat in a 350°F oven for about 15-20 minutes. You may need to add a splash of water or extra sauce when reheating to keep it moist.

FAQ

1. Can I use regular lasagna noodles instead of “no-boil”?

It is not recommended. No-boil noodles are specifically designed to absorb the perfect amount of moisture under pressure. Regular noodles may require significantly more liquid and can result in a mushy or undercooked texture.

2. Why is there water in the recipe?

The water is essential for the Instant Pot to come to pressure and for the no-boil noodles to properly hydrate and cook through. It creates the steam needed for the cooking process.

3. My noodles are still hard after cooking. What happened?

This usually means the noodles were not fully in contact with enough liquid. Next time, ensure you’ve added the full amount of water and gently press the noodles down into the sauce mixture before starting the pressure cycle.

4. Can I double this recipe?

You should not double the ingredient quantities in a standard 6-quart Instant Pot, as it will exceed the maximum fill line. This recipe is designed to fit perfectly. For more servings, you would need to cook in batches or use a larger 8-quart pot.

5. Do I have to let the pressure release naturally?

The 10-minute natural release is important. It allows the lasagna to finish cooking gently and prevents the liquid from boiling violently, which can make the layers separate or become watery.

6. Can I freeze this lasagna?

Yes, after it has cooled completely. Slice it into portions, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.