Instant Pot Lasagna

Introduction

This Instant Pot Lasagna brings classic comfort food to your table in under an hour. You get all the delicious layers of flavorful meat sauce, creamy cheese, and tender pasta without the lengthy bake time. It’s a perfect solution for a satisfying weeknight dinner that feels indulgent.

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, make the cheese filling by mixing the Ricotta cheese, eggs, the 1 cup of shredded Mozzarella cheese, dried basil, oregano, thyme, Italian Seasoning, salt, and black pepper. Set aside.
2. Using the Sauté function on your Instant Pot, cook the ground beef, diced onion, and minced garlic 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 beef mixture.
4. Pour the 1 1/2 cups of water into the pot and scrape the bottom to ensure nothing is stuck.
5. Begin layering: Break 3 of the no-boil noodles to fit over the sauce in an even layer. Spoon about one-third of the meat sauce over the noodles. Then, dollop and spread half of the ricotta cheese mixture over the meat sauce.
6. Add another layer of 3 noodles, another one-third of the meat sauce, and the remaining half of the ricotta mixture.
7. Add a final layer of the last 3 noodles, and spread the remaining one-third of the meat sauce evenly on top. Sprinkle the 1/2 cup of shredded mozzarella cheese over the final sauce layer.
8. Secure the lid, set the valve to Sealing, and cook on Manual/High Pressure for 20 minutes. Once the cycle is complete, perform a Quick Release of the pressure.
9. Carefully remove the lid, let the lasagna sit for 5-10 minutes to set, then slice and serve.

Variations

• For a lighter version, use ground turkey or chicken instead of beef in the same method.
• Create a vegetarian version by substituting the ground beef with a mix of sautéed mushrooms, zucchini, and spinach.
• For a spicier kick, use a hot Italian sausage or add a pinch of red pepper flakes to the meat sauce.
• Serve individual portions topped with a fresh arugula salad dressed with lemon vinaigrette for a bright contrast.

Tips for Success

• Always break or arrange the no-boil noodles to ensure they are in a single layer without overlapping too much for even cooking.
• Scraping the pot’s bottom clean after adding water is crucial to prevent a “Burn” warning.
• Letting the lasagna rest for 5-10 minutes after cooking allows the layers to firm up, making it much easier to slice cleanly.
• If your pasta sauce is very thick, consider adding an extra 1/4 cup of water to the jar, swirl it, and pour it into the pot.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until hot, or cover and reheat in a 350°F oven for about 15-20 minutes, adding a splash of water to keep it moist.

FAQ

Can I use regular lasagna noodles?

No, this recipe is specifically designed for “no-boil” or “oven-ready” noodles. Regular noodles will not cook properly in the Instant Pot with this method.

Why is there water in the pot?

The water is necessary to create steam and build pressure in the Instant Pot. It also helps to properly hydrate and cook the no-boil noodles.

Can I double this recipe?

No, the ingredient quantities are designed for a standard 6-quart Instant Pot. Doubling it will likely exceed the pot’s capacity and may not cook correctly.

Do I need to use all the dried herbs listed?

Yes, for the intended flavor profile. However, you can simplify by using 1 tablespoon of the Italian Seasoning in place of the separate basil, oregano, and thyme if needed.

My cheese layer seems runny after cooking. Is that normal?

Yes, the eggs and cheese will be soft right after pressure cooking. Allowing the lasagna to rest for the full 10 minutes is essential for it to set and firm up.

Can I make this ahead and keep it warm?

You can prepare the layers in the pot insert, cover it, and refrigerate it for a few hours before cooking. Add 2-3 extra minutes to the pressure cooking time if starting cold. Use the “Keep Warm” function for up to 30 minutes after cooking.