Instant Pot Lasagna

Introduction

Imagine getting all the comforting layers of classic lasagna in a fraction of the time. This Instant Pot Lasagna is your secret weapon for a delicious, crowd-pleasing dinner on even the busiest weeknights, all cooked in one pot for easy cleanup.

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, mix together the ricotta cheese, eggs, 1 cup of shredded mozzarella, dried basil, oregano, thyme, Italian seasoning, salt, and black pepper. Set the cheese filling aside.
2. Set your Instant Pot to the “Sauté” function. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 5-7 minutes. 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. Transfer this meat sauce mixture to a separate bowl.
4. Pour the 1 1/2 cups of water into the now-empty inner pot of the Instant Pot.
5. To assemble, spread about 1 cup of the meat sauce into the bottom of the pot. Layer 3 lasagna noodles over the sauce, breaking them as needed to fit in a single layer.
6. Carefully spread half of the ricotta cheese mixture over the noodles. Top with about 1/3 of the remaining meat sauce.
7. Add another layer of 3 noodles, followed by the remaining ricotta mixture, and another 1/3 of the meat sauce.
8. Place the final 3 noodles on top and cover them with the last of the meat sauce. Sprinkle the 1/2 cup of shredded mozzarella evenly over the top.
9. Secure the lid, set the valve to “Sealing,” and cook on Manual/Pressure Cook High for 20 minutes.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Remove the lid, let the lasagna sit for 5-10 minutes to set, then slice and serve.

Variations

• Vegetable Layer: Add a layer of thinly sliced zucchini, mushrooms, or spinach between the noodles and cheese for a veggie boost.
• Spicy Kick: Stir a pinch of red pepper flakes into the meat sauce while cooking the beef.
• Cheesy Crust: After pressure cooking, top with extra mozzarella and use the “Sauté” function on low (with the lid off) for a few minutes to brown and bubble the cheese.
• Deconstructed Lasagna: For a faster option, simply stir broken lasagna noodles into the meat sauce, top with dollops of the cheese mixture, and pressure cook for a layered flavor without the fuss.

Tips for Success

• Ensure the meat sauce fully covers each layer of noodles to prevent dry, uncooked pasta spots.
• Letting the lasagna rest for 5-10 minutes after cooking is crucial; it allows the layers to firm up for cleaner slices.
• Use a wide, shallow dish or a silicone sling to help lift the finished lasagna out of the pot for a beautiful presentation.
• A standard 6-quart Instant Pot works best; if using an 8-quart, you may need to add 1/4 cup more water to ensure proper pressure.

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 cover the whole dish with foil and reheat in a 350°F oven for about 20 minutes.

FAQ

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

It’s not recommended. No-boil noodles are specifically designed to absorb the right amount of moisture from the sauce and steam, ensuring perfect texture under pressure.

2. Why is there water in the bottom of the pot?

The water is essential for creating the steam that builds pressure and cooks the noodles. It won’t make the lasagna watery; it will be absorbed or evaporate.

3. My noodles are still hard. What happened?

This usually means the noodles weren’t fully covered by sauce. Always ensure each noodle layer is completely covered with the meat sauce before adding the next layer.

4. Can I double this recipe?

No, this recipe is designed to fit a standard 6-quart Instant Pot. Doubling it will likely prevent the pot from pressurizing correctly or cause an overflow.

5. Do I need to grease the pot first?

No, you don’t need to grease it. Adding the water first prevents sticking, and the sauce provides further protection.

6. Can I make this vegetarian?

Yes, simply omit the ground beef. Sauté the onion and garlic with a drizzle of oil, then proceed with the jarred sauce as directed. You may want to add extra vegetables as suggested in the variations.