Easy Instant Pot Lasagna: Your Quick Guide to Delicious, Cheesy Comfort Food
Craving a classic, comforting lasagna but short on time? Our Instant Pot Lasagna recipe is your answer! This incredible dish features layers of rich, hearty meat sauce, a creamy blend of ricotta and Parmesan cheese, all nestled between perfectly cooked lasagna noodles and crowned with a generous blanket of melty mozzarella. It’s the ultimate weeknight family meal, bringing all the traditional flavors you love with the unmatched convenience of your pressure cooker.
Why This Instant Pot Lasagna Recipe is a Game Changer
This Instant Pot lasagna recipe isn’t just a quick fix; it’s a culinary revelation that transforms a traditionally labor-intensive dish into an accessible weeknight meal. Building upon the beloved flavors of our classic Italian lasagna and the slow-cooked ease of our crockpot lasagna, this pressure cooker version takes efficiency and flavor to new heights. The Instant Pot’s ability to create an intensely flavored meat sauce and perfectly cook noodles in a fraction of the time is simply unparalleled.
Imagine enjoying a cheesy, hearty, and incredibly creamy lasagna with minimal fuss. While a traditional oven-baked lasagna can take well over an hour and often closer to two, our Instant Pot method significantly cuts down on active cooking time. You can have this delicious Italian classic on your dinner table in approximately an hour, including both prep and pressure cooking. This means less time hovering over the stove and more quality time with your family. The pressure cooker infuses the meat sauce with a depth of flavor that usually takes hours to achieve, making every bite rich and satisfying. It’s the perfect solution for busy evenings when you want homemade comfort without the long wait.
Key Ingredients for Your Instant Pot Lasagna
Crafting the perfect Instant Pot lasagna begins with selecting quality ingredients. Below, we detail the essential components that bring this incredible dish to life. Remember, precise measurements, the full ingredient list, and detailed instructions are all available in the printable recipe card at the very end of this post.
MEAT – Our signature lasagna recipe, tailored for the Instant Pot, uses a flavorful combination of ground beef and Italian sausage. This blend offers a richer, more complex taste profile than using just one type of meat. The savory beef pairs wonderfully with the seasoned Italian sausage. Feel free to customize to your preference; you can certainly substitute any ground meat you like, such as ground pork or turkey, or even a plant-based alternative for a vegetarian option. For an extra kick, try a spicy Italian sausage instead of sweet or mild. Just ensure your chosen meat is thoroughly browned and excess fat is drained for the best results.
SAUCE – We’re proud to show you how to craft our delicious meat sauce from scratch for this recipe. Making your own sauce allows for complete control over the flavor and freshness, and the Instant Pot helps develop deep flavors quickly. However, if time is truly of the essence, or you’re looking for an even easier path to a cheesy Instant Pot lasagna, a high-quality jarred marinara or spaghetti sauce works wonderfully. When I need a shortcut, I’m particularly fond of Rao’s Marinara for its rich flavor and authentic taste, which stands up beautifully in this recipe.
NOODLES – The choice of noodles can impact the final texture of your lasagna. You have two main options for this Instant Pot recipe: regular uncooked lasagna noodles or “oven-ready” (also known as “no-boil”) noodles. We’ve found that regular lasagna noodles, after a quick pre-soak, yield a more traditional al dente texture that holds up perfectly in the pressure cooker. If using oven-ready noodles, be aware that they are precooked, so the finished lasagna will have a slightly softer consistency. While both work, our personal preference leans towards using regular lasagna noodles for a more classic, firm bite.
CHEESE MIXTURE & TOPPING – The cheesy layers are what truly make a lasagna irresistible. Our recipe calls for a creamy ricotta cheese mixture, enriched with a beaten egg for binding, fresh or dried parsley for an herbaceous note, and a touch of salt for seasoning. This blend creates that signature creamy texture. For the topping, we layer on generous amounts of shredded mozzarella cheese, which melts into gooey perfection, and grated Parmesan cheese, adding a sharp, salty finish. These cheeses are crucial for both flavor and that iconic pull-apart texture.
How to Make Instant Pot Lasagna: Step-by-Step
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this incredible Instant Pot lasagna. You can also Jump to Recipe to get the printable version of this recipe, complete with precise measurements and concise instructions, located at the bottom of this post.
- First, get your 8 qt Instant Pot ready. Turn it to sauté mode on high and set the timer for 15 minutes. Add your ground pork, ground beef, and chopped onions to the pot. Sauté the mixture, breaking up the meat with a spoon, until all the pink is gone and the onions are translucent and fragrant. This browning step is crucial for developing deep flavor in your meat sauce. Once cooked, carefully drain any excess fat from the pot to prevent a greasy lasagna.
- While the meat is sautéing, prepare your lasagna noodles. Fill a 9×13 casserole dish with boiling hot water. Gently add the lasagna noodles to the dish, one at a time. This method prevents them from sticking together, which can happen if you add water to a dish that already contains the noodles. This brief soak helps soften them just enough for perfect layering and cooking in the Instant Pot. Set them aside as you continue with the sauce.
EXPERT TIP – To prevent noodles from sticking, always add them individually to boiling hot water rather than pouring water over a stack of noodles. This ensures even hydration and easy separation for layering.
- After draining the fat from your meat mixture in the Instant Pot, stir in the next seven sauce ingredients (garlic, diced tomatoes, tomato paste, sugar, salt, basil, fennel seed, and black pepper). Mix well to combine everything thoroughly. Pressure cook this flavorful meat sauce on high for 5 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure. This short natural release helps the sauce thicken and prevents splattering. Carefully remove the finished meat sauce from the Instant Pot and give the inner pot a good rinse. Then, add 1-1/2 cups of water and place the trivet at the bottom of the pot. This water creates the steam needed for pressure cooking the lasagna.
- In a separate medium-sized bowl, prepare your creamy ricotta mixture. Combine the ricotta cheese, a large beaten egg (which acts as a binder), fresh or dried parsley for a burst of freshness, and ½ teaspoon of salt. Blend these ingredients thoroughly until smooth and well incorporated. This luscious cheese layer is essential for that classic, comforting lasagna texture and flavor.
- Now it’s time to assemble your lasagna in an 8-inch springform pan. Begin by spooning about 1/2 cup of your rich meat sauce onto the bottom of the pan. This provides a flavorful base and helps prevent the noodles from sticking. Spread it evenly.
- Begin the careful layering process. Place one-third of your pre-soaked lasagna noodles over the meat sauce. If needed, use kitchen scissors to cut the noodles to fit the circular springform pan, ensuring an even layer. Then, spread one-third of the meat sauce over the noodles, followed by one-third of the creamy ricotta mixture, then one-third of the shredded Mozzarella cheese, and finally, one-third of the grated Parmesan cheese. This methodical layering ensures every bite is packed with balanced flavors and textures.
- Repeat the layering process two more times, ensuring you use all the meat sauce, ricotta mixture, Mozzarella, and Parmesan cheese. Again, cut the lasagna noodles with scissors to precisely fit the pan as needed. This ensures a compact, stable lasagna that will hold its shape beautifully after cooking.
- Once fully layered, it’s time for the pressure cooking. Wrap the bottom of the springform pan securely with aluminum foil. This is a crucial step to prevent any liquid from entering or escaping the dish during pressure cooking. Carefully lower the wrapped springform pan onto the trivet inside the Instant Pot. Close the lid, set the sealing valve to sealing, and cook on manual high pressure for 25 minutes. The pressure cooker will work its magic, perfectly cooking the noodles and marrying all the delicious flavors.
- Once the pressure cooking cycle is complete, carefully remove the lasagna from the Instant Pot. For that irresistible golden-brown, bubbly cheese topping, transfer the springform pan to your oven and broil for a few minutes until the cheese achieves a beautiful golden hue. Keep a close eye on it, as broilers can work quickly! This step is optional but highly recommended for that classic lasagna finish. After broiling, allow the lasagna to sit undisturbed for a full 15 minutes. This resting period is critical; it allows the layers to set and firm up, preventing the lasagna from falling apart when sliced. After resting, run a sharp knife along the edge of the springform pan before opening it. Slice the lasagna like a pie, garnish with fresh parsley and extra Parmesan cheese if desired, and serve immediately. Enjoy your homemade Instant Pot Lasagna!
Frequently Asked Questions & Expert Tips for Instant Pot Lasagna
Absolutely! You can certainly substitute cottage cheese for ricotta cheese. Many home cooks prefer cottage cheese for its slightly tangier flavor and often lower fat content. To make the swap, simply replace equal amounts of cottage cheese for the ricotta listed in the recipe. For a smoother texture, some people like to blend or food process the cottage cheese briefly before mixing it with the egg and parsley, though it’s not strictly necessary. Just be sure to use small curd cottage cheese if you want to minimize visible curds.
Proper storage ensures your delicious Instant Pot lasagna stays fresh and flavorful. It’s best to remove the finished lasagna from the springform pan and store the cooled leftovers in a separate airtight container with a lid in the refrigerator. It will keep well for up to 4 days. For longer storage, you can absolutely freeze leftover Instant Pot lasagna. To do so, allow the dish to cool completely. Wrap individual slices or larger portions tightly in plastic wrap, then place them inside a plastic zipper freezer bag or a freezer-safe container. This method helps prevent freezer burn. You can freeze this lasagna for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the oven or microwave.
Yes, you can use oven-ready (also known as “no-boil”) noodles for this Instant Pot lasagna recipe. If you choose this option, you can simply skip the step of pre-soaking the noodles in hot water; you can directly add them to the springform pan as you layer your lasagna. However, it’s worth noting that because oven-ready noodles are precooked, the finished lasagna will tend to have a slightly softer texture compared to using regular lasagna noodles, which offer a firmer, more traditional al dente bite. Both options yield a delicious result, so it ultimately comes down to your texture preference.
This recipe is designed for an 8-quart Instant Pot, paired with an 8-inch springform pan. This combination allows enough space for the pan and the required water for pressure cooking, ensuring even cooking and preventing the “burn” notice. While some 6-quart models might fit a smaller springform pan, it’s crucial to ensure there’s enough clearance and water to safely come to pressure. Always refer to your Instant Pot’s manual for capacity guidelines.
The “Burn” notice usually indicates that there isn’t enough liquid in the pot or that food is stuck to the bottom. In this Instant Pot lasagna recipe, we prevent this by:
- Rinsing the inner pot after cooking the meat sauce and before adding the water and trivet for the lasagna.
- Ensuring 1.5 cups of water are added to the bottom of the Instant Pot.
- Wrapping the springform pan with aluminum foil to prevent any of the lasagna ingredients from leaking into the water.
Following these steps carefully will help you avoid the “Burn” notice and ensure a successful lasagna.
Serving Suggestions for Your Perfect Instant Pot Lasagna
This Instant Pot lasagna is a complete meal in itself, but it truly shines when paired with a few complementary sides. We absolutely adore serving this hearty dish with warm, crusty rolls or a freshly baked bread to soak up every last bit of that delicious meat sauce. Our homemade Italian bread is always a fantastic choice, as are rich Parmesan garlic rolls or soft, fluffy pull-apart dinner rolls. For those who prefer a lighter contrast, a crisp, tossed green salad with a zesty vinaigrette makes a refreshing accompaniment. Don’t forget to elevate your presentation and flavor by topping each slice with a sprinkle of freshly chopped parsley and an extra grating of Parmesan cheese. A glass of your favorite red wine would also complement this Italian feast beautifully. Enjoy a restaurant-quality meal right in your home!
Discover More Delicious Instant Pot Recipes
The Instant Pot is a versatile kitchen appliance that can transform countless recipes. If you loved the convenience and flavor of this Instant Pot Lasagna, you’ll definitely want to explore more dishes from our collection. Expand your pressure cooking repertoire with these other fantastic Instant Pot recipes:
- Instant Pot Sloppy Joe
- Instant Pot Chicken and Rice
- Instant Pot Cherry Cheesecake
- Instant Pot Mac and Cheese
- Instant Pot Mississippi Pot Roast
- Instant Pot Spaghetti and Meat Sauce
- Instant Pot Pulled Pork
- Instant Pot Beef Stroganoff
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Instant Pot Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ lb lasagna noodles OR 1 whole box oven ready noodles, with or without ribbons
Sauce
- ½ lb Italian sausage
- ½ lb ground beef
- 1 cup onion chopped
- 2 cloves garlic minced
- 28 oz petite diced tomatoes 1 can, drained
- 12 oz tomato paste
- 2 tsp sugar
- 2 tsp salt
- 1 ½ tsp dried basil leaves
- ½ tsp fennel seed
- ¼ tsp ground black pepper
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg large, beaten
- 2 tsp parsley minced, or 1 Tbsp parsley flakes
- ½ tsp salt
Cheese Topping
- 3 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
Things You’ll Need
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Instant Pot: The star appliance for making this recipe quick and easy.
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8-inch springform pan: Essential for cooking lasagna in the Instant Pot and easily removing it for serving.
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13×9 baking dish: Used for pre-soaking the lasagna noodles before layering.
Before You Begin: Storage and Freezing Tips
- To store any delicious leftovers, it is best to remove the finished lasagna from the springform pan once cooled. Transfer the portions to a separate airtight container with a lid and store them in the refrigerator for up to 4 days. This keeps your lasagna fresh and ready for a quick reheat.
- For future meals, this Instant Pot lasagna freezes beautifully! Wrap individual cooled slices tightly in plastic wrap, then place them inside a plastic zipper freezer bag or a freezer-safe container. This helps prevent freezer burn and keeps the lasagna fresh. You can freeze this lasagna for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator and reheat gently in the oven or microwave until heated through.
Instructions
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Turn on Instant Pot to sauté mode, high for 15 minutes. Add the pork, beef, and onions to the pot to sauté until pink is gone. Drain excess fat.
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While sautéing, fill a 9×13 casserole dish with boiling hot water. One at a time, add the lasagna noodles to the dish. Set aside. *If you add water to a dish with the noodles already in it, you will end up with noodles stuck to one another.
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To the Instant Pot, stir in next 7 ingredients. Pressure cook for 5 minutes on high and allow to naturally release for 5 minutes before releasing the pressure the rest of the way. Remove the meat sauce from the instant pot and give a good rinse. Fill the bottom of the instant pot with 1-1/2 cups water and the trivet.
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In medium bowl, blend ricotta, egg, parsley, and salt.
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Spoon 1/2 cup of meat sauce into the bottom of the springform pan. Start the layering process with one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times. Cut the lasagna noodles with scissors to fit the pan as desired.
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Wrap the bottom of the spring form pan with aluminum foil to prevent liquid from going in or out of the dish. Set on the trivet in the Instant Pot. Bake on manual High pressure for 25 minutes.
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Remove from the Instant Pot and broil in the oven until the top becomes golden brown. Allow to sit for 15 minutes. This helps everything hold together. Use a knife to run along the edge of the springform pan, open and slice with a sharp knife like a pie, after the 15 minutes. Top with fresh parsley and serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.