Instant Pot Lasagna Recipe

If you’re craving hearty, cheesy, and comforting Italian food but short on time, you’re going to love this Instant Pot Lasagna Recipe. I absolutely love how it cuts down the cooking time without sacrificing an ounce of that classic lasagna goodness. Whether you’re new to the Instant Pot or a seasoned pro, this recipe will have you serving up lasagna that’s just as satisfying—if not more—than the traditional oven-baked version. Trust me, once you master this, it’s going to be your go-to weeknight dinner or crowd-pleaser for gatherings!

Ingredients You’ll Need

The flavors in this Instant Pot Lasagna Recipe come from a simple yet delicious combo of classic Italian seasoning, creamy ricotta, mozzarella, and a rich meat sauce. You’ll find that these ingredients are easy to source, and the no-boil noodles are key to saving time without sacrificing texture.

• Ricotta cheese: I like to use whole milk ricotta for its creamy texture that makes the cheese layer dreamy.
• Eggs: These help bind the cheese mixture so it doesn’t slide apart when you cut into it.
• Mozzarella cheese: Freshly shredded mozzarella melts better and creates that classic cheesy pull we all adore.
• Dried basil, oregano, thyme, Italian seasoning: This blend adds authentic Italian flavor without extra effort.
• Salt and black pepper: Just the right amount to bring out the flavors.
• Ground beef: I usually go with 80/20 for a nice balance of flavor and juiciness.
• Onion and garlic: These aromatics add a savory depth to the meat sauce.
• Pasta sauce (jarred): Use a good-quality marinara or pasta sauce you love to keep prep simple and flavorful.
• No-boil lasagna noodles: These fit perfectly and cook right in the Instant Pot’s steam, soaking up all that delicious sauce.
• Water: Used in the Instant Pot to create the steam needed for pressure cooking the lasagna layers.

Variations

I love making this Instant Pot Lasagna Recipe my own by switching up the fillings or adding fresh ingredients depending on the season or what’s in my fridge. It’s super adaptable, so feel free to get creative!

• Vegetarian version: Swap the ground beef for sautéed mushrooms, zucchini, and spinach for a veggie-packed lasagna my family still raves about.
• Spicy kick: Add crushed red pepper flakes to the meat sauce—my hubby loves when I turn up the heat a notch with this trick.
• Cheese overload: Mix in some Parmesan or provolone cheese with the mozzarella for extra cheesy layers that melt beautifully.
• Gluten-free: Use gluten-free no-boil noodles—just make sure to check your pasta sauce is gluten-free too.

How to Make Instant Pot Lasagna Recipe

Step 1: Prepare the Cheese Mixture

Start by mixing your ricotta cheese, eggs, shredded mozzarella, and all those lovely dried herbs and seasonings together in a bowl. This creates a creamy, flavorful base that ties all the layers together. Don’t skip the eggs; they help everything hold its shape so your lasagna comes out looking beautiful when you slice it.

Step 2: Cook the Meat Sauce on the Stove

In a skillet, brown the ground beef until it’s no longer pink. This is where the foundation of flavor begins. Then, add diced onions and minced garlic, cooking until the onions turn translucent and fragrant. Toss in your jar of pasta sauce and stir everything well to combine. I always taste the sauce here and season it if needed—sometimes a pinch of salt or a dash of sugar rounds out the acidity beautifully.

Step 3: Assemble Your Lasagna Layers

Using a 7-inch springform pan works like a charm for this Instant Pot Lasagna Recipe—it fits perfectly inside the Instant Pot and lets you build the layers beautifully. Start with a layer of broken no-boil noodles covering the bottom, followed by a generous 1 cup of pasta sauce. Next, spread half of your meat mixture, pressing slightly to compact it. Top that with half of your cheese mixture and smooth it over gently. Repeat all those layers once more, then finish with a final layer of noodles, topped with more sauce and a sprinkling of shredded mozzarella. Cover the pan tightly with foil sprayed with nonstick spray to prevent sticking.

Step 4: Pressure Cook in the Instant Pot

Pour 1½ cups of water into the bottom of the Instant Pot, then place a trivet with handles inside. Lower your foil-covered lasagna pan onto the trivet—this keeps it out of the water and allows steam to circulate evenly. Lock the lid and seal the valve. Set the Instant Pot to Manual mode on high pressure for 25 minutes. Once the cooking time is up, let it naturally release for 10 minutes before quick releasing the remaining pressure. Don’t rush the natural release part; it helps the lasagna settle and finishes cooking gently.

Step 5: Finish under the Broiler for a Golden Top

Carefully remove the lasagna pan—you’ll want oven mitts here as it will be hot! Take off the foil and place the pan on a baking sheet under the broiler. Keep a close eye as the cheeses bubble up and brown, usually just a few minutes, to get that irresistible golden, slightly crispy top layer that makes lasagna extra special.

Step 6: Let It Cool and Serve

This is a step I learned the hard way—letting the lasagna rest for about 15 minutes on a cooling rack helps it set up and keeps it from losing its shape when you remove it from the springform pan. Then, just run a small offset spatula or knife around the edges to loosen it, release the pan sides, and slice as desired. Garnish with fresh parsley or basil for a pop of color and freshness.

How to Serve Instant Pot Lasagna Recipe

Garnishes

I keep it simple with a sprinkle of fresh chopped parsley or basil on top. Sometimes I add a light drizzle of extra virgin olive oil or sprinkle some grated Parmesan for an extra cheesy touch. These small finishes brighten the rich, meaty flavors and make the dish feel extra special.

Side Dishes

My go-to sides are a crisp green salad with a tangy vinaigrette to balance the richness and some garlic bread or toasted baguette slices for mopping up the delicious sauce. Roasted veggies like asparagus or broccoli seasoned with lemon work beautifully, too.

Creative Ways to Present

For special occasions, I sometimes make individual servings using small ramekins or mini springform pans to serve lasagna bowls—looks impressive and portion control is easy! You can also garnish with colorful heirloom cherry tomatoes and fresh basil leaves for a vibrant touch.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna stores wonderfully in the fridge for up to 4 days. I transfer slices into airtight containers and reheat portions as needed. I’ve found wrapping leftovers tightly in plastic wrap before placing in a container helps lock in moisture.

Freezing

If you want to freeze this Instant Pot Lasagna Recipe, I recommend freezing in individual portions or the whole pan before cooking. Wrap tightly with foil or plastic wrap, then place in a freezer-safe container. It keeps for up to 3 months—perfect for those busy nights where you want homemade comfort in minutes.

Reheating

Reheat leftovers covered in the oven at 350°F until warmed through or in the microwave for quick meals. Adding a splash of water or sauce before reheating helps maintain moisture so it doesn’t dry out. I like reheating uncovered for the last few minutes in the oven to revive some cheesiness on top.

FAQs

Final Thoughts

When I first made this Instant Pot Lasagna Recipe, I was amazed at how much time I saved without giving up that authentic, hearty flavor we all crave from a good lasagna. It’s become a staple in my kitchen for busy weeknights and special family dinners alike. I really hope you give it a try—it’s so rewarding to serve up something that tastes like you spent hours in the kitchen, but you actually got it done in less than an hour! Once you make it, it might just become your new favorite comfort food hack.

Print