40-Minute Instant Pot Lasagna
Lasagna on a Tuesday night is no longer a fantasy. This Instant Pot version delivers layers of rich meat sauce, creamy ricotta, and tender noodles in about 40 minutes, all without turning on the oven.
The pressure cooker steams the no-boil noodles right in the sauce so you skip the messy step of boiling water. It comes out hot, cheesy, and ready to slice, and the cleanup is a dream.
What Makes This Instant Pot Lasagna So Good
The texture lands somewhere between baked lasagna and a hearty pasta casserole. The noodles go in dry and soak up the sauce as they cook, so every bite tastes deeply seasoned.
I love that you get those classic lasagna layers without an hour of oven time. The ricotta mixture stays creamy, the meat sauce stays juicy, and the broiled cheese on top gives you that irresistible golden crust.
Ingredients
- 1 tbsp olive oil: for browning the meat
- 1 lb ground beef (85/15): or use bulk Italian sausage
- ½ medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 (24 oz) jar marinara sauce: use a favorite store-bought brand
- ½ cup water: helps create steam and thin the sauce slightly
- 15 oz whole-milk ricotta: whole-milk is creamiest, but part-skim works
- 1½ cups shredded low-moisture mozzarella, divided
- ½ cup grated Parmesan, divided
- 1 large egg
- 1 tsp dried Italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 no-boil lasagna noodles (about 8 oz): the flat, not ruffled, kind; you will break a few to fit the pan
Variations / Substitutions
- Ground turkey or chicken: use a splash of oil since lean poultry can dry out; season well
- Cottage cheese for ricotta: drain it first and blend briefly for a smoother texture
- Gluten-free no-boil lasagna noodles: check the package for pressure-cooker instructions and break to fit
- Fresh basil or oregano: stir a small handful into the ricotta or scatter over the top after broiling
Leftover marinara is also perfect for Easy Baked Rigatoni.
How to Make Instant Pot Lasagna
Step 1: Brown the Beef
Set the Instant Pot to Sauté, High. Add the 1 tablespoon olive oil and crumble in the 1 pound ground beef. Spread it into an even layer and leave it alone for 2 minutes so it develops a brown crust, then break it apart and cook until no pink remains, about 5 minutes total. Stir in the onion and garlic and cook until they soften and smell sweet, 2 minutes more.
Hit Cancel to turn off the sauté function. Pour in the marinara sauce and ½ cup water, scraping up any browned bits stuck to the bottom. Those bits are pure flavor, and you want them in the sauce. Transfer the meat sauce to a bowl and set it aside while you mix the filling.
Step 2: Mix the Ricotta Filling
In a medium bowl, combine the ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, the egg, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed. The egg helps the ricotta set into a sliceable layer, so do not skip it.
Step 3: Layer the Lasagna
Lightly grease a 7-inch springform pan. This size fits neatly inside a 6-quart Instant Pot and makes unmolding much easier. Spoon a thin layer of meat sauce over the bottom, just enough to cover it. Lay 2 no-boil noodles on top, breaking them as needed so they sit in a mostly flat single layer. Drop half the ricotta mixture in small spoonfuls over the noodles, then gently spread it. Top with half the remaining meat sauce and sprinkle with a little of the remaining mozzarella.
Repeat the layers: 2 noodles, the rest of the ricotta, the last of the meat sauce. Place the final 2 noodles on top and press down lightly. Spread a little meat sauce you may have scraped from the bowl over them, then finish with the remaining mozzarella and Parmesan.
Step 4: Pressure Cook
Pour 1 cup of water into the clean Instant Pot liner. Place a trivet with its handles up inside, then carefully lower the filled springform pan onto the trivet. Lock the lid and set the valve to Sealing. Press Pressure Cook (or Manual), High, and set the time for 20 minutes. The pot will take 10 to 12 minutes to come to pressure, and during that time the noodles start to soften.
When the timer beeps, let the pressure release naturally for 10 minutes. Then move the valve to Venting for a quick release of any remaining steam. The lasagna will have puffed a little and the cheese will look set.
Step 5: Broil and Serve
Carefully lift the pan out using the trivet handles and set it on a rimmed baking sheet. Turn the oven broiler to High. Slide the sheet under the broiler for 2 to 3 minutes, watching closely, until the cheese is golden and bubbling in spots. That quick blast of high heat turns the top into the part everyone fights over.
Let the lasagna rest on a wire rack for 10 minutes. Run a thin knife around the inside edge of the springform, unbuckle the collar, and lift it off. Slice into wedges right on the base and serve warm.
Tips for the Best Instant Pot Lasagna
- Use no-boil noodles. Regular dried lasagna noodles will not soften enough during the pressure cook unless you parboil them first, which defeats the point of a one-pot shortcut.
- Do not skip the 10-minute rest. Right out of the pot the layers are delicate; a short rest firms them up so you get clean slices.
- If you do not own a springform pan, you can use a 7-inch round cake pan lined with parchment. Unmolding is messier, but the lasagna will still taste great.
- Make it ahead. You can assemble the lasagna in the pan, cover it, and refrigerate up to 4 hours before cooking. Add 2 to 3 minutes to the pressure cook time because everything will be cold.
Storing Leftover Lasagna
Refrigerate leftover slices in a covered container for up to 4 days. The noodles stay tender because they are saturated with sauce. Reheating works best in the microwave for single portions, or covered with foil in a 350°F (175°C) oven until hot in the center, about 15 minutes. The broiled cheese softens a bit but still tastes rich.
What to Serve With Instant Pot Lasagna
A simple green salad with a sharp lemon vinaigrette cuts through the richness. Garlic bread always feels right for sopping up extra sauce, and roasted broccoli or green beans with olive oil and salt round out the plate. The lasagna is hearty on its own, so keep the sides light and fresh.
Frequently Asked Questions
Can I use regular lasagna noodles?
No, not without boiling them first. Regular dried noodles will stay crunchy under pressure. Stick with no-boil noodles for this recipe.
Do I have to broil the top?
No, but the cheese will be pale and simply melted rather than golden and bubbly. The broiler gives you that finished, baked look in two minutes.
Can I double the recipe?
Not in a single 6-quart Instant Pot because the pan would not fit. You can make two separate pans and cook them back to back, using the same pot.
How do I keep the lasagna from sticking to the pan?
Greasing the springform well is enough. A small piece of parchment paper on the bottom adds extra insurance, but it is not required.
Instant Pot Lasagna Recipe
Ingredients
Method
- Sauté the ground beef in olive oil in the Instant Pot until browned, then stir in onion and garlic until soft. Add marinara sauce and water, scrape up any browned bits, and set the sauce aside.
- Mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
- Grease a 7-inch springform pan. Layer sauce, noodles, ricotta mixture, and meat sauce, repeating once and ending with noodles, remaining sauce, and the rest of the cheeses.
- Pour 1 cup water into the pot, add the trivet, and lower the pan inside. Pressure cook on High for 20 minutes, then natural release 10 minutes.
- Broil the pan on a baking sheet for 2 to 3 minutes until golden, rest 10 minutes, then slice and serve.
Notes
