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Instant Pot Lasagna

Instant Pot Lasagna Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 741
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef (85/15)
  • ½ medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 (24 oz) jar marinara sauce
  • ½ cup water
  • 15 oz whole-milk ricotta
  • 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)

Method
 

  1. 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.
  2. Mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
  3. 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.
  4. 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.
  5. Broil the pan on a baking sheet for 2 to 3 minutes until golden, rest 10 minutes, then slice and serve.

Notes

The lasagna needs a 10 minute rest after cooking or the slices will collapse. If you assemble it ahead and refrigerate, add 2 to 3 minutes to the pressure cook time to account for the cold ingredients.