Description
This Instant Pot Lasagna recipe is a convenient and flavorful twist on the classic Italian dish, combining layers of seasoned ricotta cheese, savory ground beef with pasta sauce, and no-boil noodles. Cooked pressure-style for tender, perfectly melded flavors, then finished under the broiler for a golden cheese topping. Ready in under an hour, it’s ideal for a comforting family meal with less hands-on time.
Ingredients
Scale
Cheese Layer
- 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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Meat Layer
- 1 pound ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 (24 oz) jar pasta sauce
- 9 no-boil lasagna noodles (adjust as needed to fit pan)
- ½ cup shredded mozzarella cheese
For Cooking in the Instant Pot
- 1 ½ cups water
- Nonstick spray for foil
Instructions
- Prepare Cheese Layer: In a medium bowl, mix the ricotta cheese, eggs, shredded mozzarella, dried basil, oregano, thyme, Italian seasoning, salt, and black pepper until well combined. Set aside.
- Cook Meat Layer: In a skillet over medium heat, brown the ground beef until no longer pink. Add the diced onion and minced garlic; cook until onions become translucent and fragrant. Remove from heat and mix in the pasta sauce.
- Layer the Lasagna: Lightly spray a 7-inch springform pan with nonstick spray. Break 3-4 no-boil noodles to cover the bottom of the pan. Spread 1 cup of pasta sauce evenly over the noodles. Next, spread half of the meat mixture evenly over the sauce, pressing slightly, then spread half of the cheese mixture on top, pressing slightly. Repeat this layering: broken noodles, sauce, remaining meat mixture, then cheese mixture. Finish with a final layer of noodles on top. Press slightly, cover with remaining pasta sauce, and sprinkle ½ cup shredded mozzarella cheese evenly on top. Cover the pan tightly with a foil sheet sprayed with nonstick spray.
- Pressure Cook in Instant Pot: Pour 1 ½ cups water into the Instant Pot. Place a trivet with handles inside the pot, then carefully place the covered springform pan on the trivet. Close the lid, seal the valve, and press Manual/Pressure Cook twice to select High Pressure. Set the timer for 25 minutes.
- Release Pressure: Once cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, perform a quick release to release any remaining pressure. Carefully open the lid and remove the lasagna pan.
- Broil for Finishing Touches: Remove the foil from the pan. Place the lasagna on a baking sheet and put it under the oven broiler. Broil just until the cheese begins to brown and bubble, watching closely to prevent burning.
- Rest and Serve: Remove the lasagna from the oven and let it rest on a cooling rack for 15 minutes to help it set and keep its shape. Release the sides of the springform pan, garnish with fresh parsley if desired, slice, and serve.
Notes
- Using no-boil lasagna noodles simplifies preparation and works well for Instant Pot cooking.
- Make sure to spray the foil with nonstick spray to prevent cheese from sticking during cooking.
- Allowing the lasagna to rest before removing from the pan improves slicing and presentation.
- Broiling at the end gives a nice golden brown cheese topping and enhances flavor.
- Adjust noodle quantity depending on the size of the pan used.
- Use a springform pan that fits comfortably inside your Instant Pot for best results.
Nutrition
- Serving Size: 1 slice (1/6th of recipe)
- Calories: 460
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
