Instant Pot Lasagna

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/17/21
Instant Pot lasagna plated.
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Pressure Build/Release: 18 mins
Total: 63 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
589 Calories
29g Fat
41g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 589
% Daily Value*
Total Fat 29g 37%
Saturated Fat 12g 59%
Cholesterol 136mg 45%
Sodium 1177mg 51%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 40g
Vitamin C 3mg 15%
Calcium 351mg 27%
Iron 5mg 27%
Potassium 851mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's no need to heat the oven with this Instant Pot lasagna; it can be enjoyed any time of the year, even on warm summer days. The total cooking time for this is just 34 minutes, a much shorter time than the typical pan of baked lasagna, which takes an hour or more.

The best pan to use for this lasagna is a round 7- by-3-inch pan with a removable bottom, such as a push pan, or a 7-inch springform pan.

Lasagna is an excellent make-ahead meal. Brown the ground beef and assemble the lasagna the day before, and then refrigerate the casserole until about 45 minutes before you plan to serve it. All you have to do is pop it in the Instant Pot and cook it as directed.

Ingredients

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 2 teaspoons Italian seasoning, divided

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 2 cloves garlic, minced or pressed

  • 1 cup ricotta cheese

  • 1 large egg

  • 1/2 cup grated Parmesan cheese

  • 1 cup mozzarella cheese

  • 8 no-boil lasagna noodles (about 5 ounces)

  • 1 (24-ounce) jar marinara sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot lasagna.
    Diana Rattray

  2. Select the sauté button on the Instant Pot and add the olive oil to the inner pot. When the oil is shimmering, add the ground beef. Cook, stirring and breaking up, for about 4 minutes.

    Brown the ground beef.
    Diana Rattray

  3. To the beef, add half of the Italian seasoning, half of the kosher salt, half of the black pepper, and the minced garlic. Continue to cook for about 2 minutes, or until the meat is no longer pink.

    Add the garlic and seasonings to the beef.
    Diana Rattray

  4. Drain the ground beef and remove it to a bowl. Add the marinara sauce to the beef; stir and set aside.

    Combine the ground beef and marinara sauce.
    Diana Rattray

  5. In a small bowl, combine the ricotta cheese with the egg, Parmesan cheese, and the remaining Italian seasoning, kosher salt, and black pepper. Stir until well blended.

    Mix the ricotta cheese mixture.
    Diana Rattray

  6. Tear off a 2-foot sheet of heavy-duty foil and fold it to create a sling. This will be used to lower and lift the pan of lasagna.

    Create a sling with a length of folded foil.
    Diana Rattray

  7. Arrange a layer of broken lasagna noodles in a round 7-by-3-inch springform pan or a 7-inch baking pan with a removable bottom (push pan). If desired, line the pan with a parchment paper.

    Place a layer of broken noodles in the pan.
    Diana Rattray

  8. Spread about one-third of the meat sauce over the noodle layer and dollop about half of the ricotta mixture over the sauce. Sprinkle with about 1/4 cup of shredded mozzarella cheese.

    Add a layer of sauce, ricotta mixture, and shredded cheese.
    Diana Rattray

  9. Repeat the layers, ending with the meat sauce. Sprinkle the remaining shredded mozzarella cheese over the top.

    Finish with a topping of mozzarella cheese.
    Diana Rattray

  10. Cover the pan tightly with a sheet of foil.

    Cover the pan tightly with foil.
    Diana Rattray

  11. Place a trivet in the instant pot and add 1 1/2 cups of water. Use the foil sling to lower the lasagna pan into the inner pan of the Instant Pot.

    Lower the lasagna into the Instant Pot.
    Diana Rattray

  12. Place the lid on the Instant Pot and lock it in place. Turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 24 minutes. It will take about 8 to 10 minutes for the pot to build pressure. When the time is up, allow a natural release for 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure.

    Steam release valve in the venting position.
    Diana Rattray

  13. Carefully lift the pan of lasagna out of the pot and onto a trivet. Remove the foil covering.

    Remove the foil covering.
    Diana Rattray

  14. Optionally, for a browned top, preheat the broiler and line a baking sheet with foil. Place the lasagna on the baking sheet. Broil the lasagna about 6 inches from the heat source for 3 to 4 minutes, or until the cheese topping is golden brown.

    Broil the lasagna to brown the top.
    Diana Rattray

  15. Remove the lasagna to a rack and let it cool for about 10 minutes. Slide a knife or spatula around the pan to loosen it.

    Slide a spatula or knife around the edge to loosen.
    Diana Rattray

  16. Remove the lasagna to a large serving plate or platter.

    Move the lasagna to a serving plate.
    Diana Rattray

  17. Slice the lasagna into wedges to serve.

    Serve the Instant Pot lasagna.
    Diana Rattray

  18. Enjoy lasagna with a side salad and toasted garlic bread.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variation

  • If you prefer, use 3 cups of homemade marinara for the lasagna.
  • For a lighter lasagna, replace the ground beef with ground turkey and use cottage cheese instead of ricotta.