This easy Instant Pot Lasagna recipe has all the flavors of classic lasagna with layers of seasoned ground beef, tender noodles, creamy ricotta, sauce, and melted cheese, made right in your pressure cooker!
Growing up, lasagna was one of those meals made only for special occasions or if we had several guests coming over. My Grandma’s Lasagna is still one of my favorite traditional versions, but between boiling the noodles, making the meat mixture and cheese mixture, and assembling everything, the dish took a while to make. Now, lasagna is made even easier since you can make it in the Instant Pot! This version layers spaghetti sauce, creamy ricotta cheese, tender lasagna noodles, and seasoned ground beef for an easy dinner the entire family will enjoy. For another fun twist on traditional lasagna, try my Taco Lasagna next!
Quick Look: Instant Pot Lasagna
- Taste: Classic lasagna flavors with seasoned ground beef, spaghetti sauce, creamy ricotta, and melted mozzarella.
- Texture: Tender lasagna noodles layered with a creamy cheese filling, meaty sauce, and plenty of melted cheese.
- Total Time: 45 minutes
- Skill Level: Easy
- Tools: 6-quart Instant Pot and 7-inch springform pan
- Serving: 8 servings
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I'm pretty new to cooking. However, I've been making one instant pot recipe per week for the past couple of months. My husband's favorite food is lasagna. He LOVED it!!! And so did I. It was so delicious! Thank you so much for this recipe. I will definitely make it again.
Ingredient Notes
Using basic ingredients, this recipe will have everyone requesting the recipe and wanting seconds! See printable recipe card below for exact ingredients and full directions.
- Ricotta Cheese: Adds such a creamy flavor to the cheese layer. Cottage cheese can also be used in place of ricotta if desired.
- Ground Beef: I use 80/20 ground beef, however, any leanness works. Just be sure to drain the grease before assembling the lasagna.
- Spaghetti Sauce: Use your favorite store-bought sauce or make your own. For the best results, use a good, thick marinara. Thinner sauces can make the lasagna runny and harder to serve.
- Lasagna Noodles: I use no-boil lasagna noodles, however, regular lasagna noodles work too. There is no need to boil them beforehand since the sauce will soften the noodles as they pressure cook.
- Mozzarella Cheese: Freshly shredded melts best, but pre-shredded works too.
Variations & Substitutions
- Change the meat: Ground turkey, ground pork, or Italian sausage can be used in place of the ground beef.
- Swap the ricotta: Not a fan of ricotta cheese? Cottage cheese works too! I recommend draining it first so you don't add too much extra liquid to the lasagna.
- Add some veggies: Sautéed mushrooms, zucchini, spinach, or your favorite vegetables can be added to the layers.
- Change the sauce: For a fun twist, swap the red sauce for Alfredo sauce to make a white lasagna.
Looking for another ground beef dinner? My Instant Pot Ground Beef Stroganoff is another family favorite made right in the pressure cooker.
How to Make Instant Pot Lasagna
Step 1: Make the Cheese Filling. In a medium bowl, combine the ricotta cheese, mozzarella cheese, eggs, and seasonings until well combined. Set aside.
Step 2: Prepare the Meat Filling. Brown the ground beef in a skillet until no longer pink. Drain the grease, then add the minced garlic and stir to combine.
Step 3: Add the Noodles. Spray a 7-inch springform pan with cooking spray. Layer 3-4 lasagna noodles on the bottom, breaking them as needed to fit the pan.
Step 4: Add the Sauce. Pour 1 cup of spaghetti sauce over the lasagna noodles, spreading it evenly to cover.
Step 5: Add the Meat and Cheese. Spread half of the ground beef mixture over the sauce, pressing down slightly. Spread half of the ricotta cheese mixture evenly over the meat.
Step 6: Repeat the Layers. Repeat the layering process once more with the remaining meat and cheese mixtures. Add a final layer of lasagna noodles, then top with the remaining sauce and ½ cup mozzarella cheese.
Step 7: Pressure Cook. Cover the springform pan tightly with greased foil. Add 1 ½ cups water to the Instant Pot, place the pan on the trivet, and lower it inside. Pressure cook on high for 25 minutes, then quick release. Remove the foil and broil until the cheese begins to brown. Let rest for 10 minutes before removing the pan and slicing.
Step 8: Serve. Slice, serve, and enjoy!
Preparing Lasagna in Advance
You can assemble the lasagna up to 24 hours in advance, cover, and store it in the refrigerator. Since a springform pan may leak, I recommend using a cake pan if preparing it ahead of time. When ready to cook, cover with foil and pressure cook on high for 27 minutes instead of 25 minutes.
Storage
- Refrigerator: Store leftover Instant Pot lasagna in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat individual slices in the microwave or warm larger portions in the oven until heated through.
Serving Suggestions
When serving lasagna, I love to add a side salad and some garlic bread. To me, that is the perfect combination! You can also pair this Instant Pot Lasagna with my Garlic Pull Apart Bread, Buttery Bread Machine Dinner Rolls, or even Garlic Cheese Crescents.
Instant Pot Lasagna Recipe FAQs
Cook on high pressure for 25 minutes, followed by a quick release. Once the pin drops, carefully remove the lasagna and let it rest for about 10 minutes before slicing.
Yes. I prefer a 7-inch springform pan because it makes removing and slicing the lasagna much easier, but a cake pan that fits inside your Instant Pot can also be used. Just keep in mind it will be a little harder to remove the lasagna for serving. If you want another recipe that uses a springform pan in the pressure cooker, try my Instant Pot Enchilada Casserole next!
Nope! I use no-boil lasagna noodles, so there is no need to cook them first. The sauce and pressure cooking soften the noodles as the lasagna cooks.
More Lasagna Recipes to try
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Instant Pot Lasagna Recipe
Video
Ingredients
CHEESE LAYER
- 1 cup Ricotta cheese
- 2 eggs
- 1 cup mozzarella cheese shredded
- ½ teaspoon Basil
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ½ teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
MEAT LAYER
- 1 lb ground beef
- 6 cloves garlic minced
- 24 oz spaghetti sauce
- 1 package no-boil lasagna noodles
- ½ cup mozzarella cheese shredded
Instructions
- Make the cheese filling: Combine the ricotta cheese, eggs, mozzarella cheese, and seasonings in a small bowl. Set aside.
- Prepare the meat filling: Brown the ground beef in a skillet until no longer pink. Drain the grease, then add the minced garlic and stir to combine.
- Assemble: Spray a 7-inch springform pan with cooking spray. Layer 3-4 lasagna noodles on the bottom, breaking them as needed to fit the pan.
- Spread 1 cup spaghetti sauce over the noodles. Top with half of the meat mixture, followed by half of the cheese mixture.
- Repeat the layers once more with the remaining meat and cheese mixtures. Add a final layer of noodles, then top with the remaining sauce and ½ cup mozzarella cheese.
- Pressure cook: Spray a sheet of foil with cooking spray and cover the pan tightly. Pour 1 ½ cups water into the Instant Pot, place the covered springform pan on the trivet, and lower it inside. Secure the lid and set the valve to sealing. Pressure cook on high for 25 minutes.
- Carefully quick release the pressure. Once the pin drops, remove the pan and foil. Place the lasagna on a baking sheet and broil until the cheese begins to brown.
- Let rest for about 10 minutes, then remove the sides of the springform pan, slice, and serve.
Notes
- I use a 7-inch springform pan for this recipe. A cake pan that fits inside the Instant Pot can also be used, although removing the lasagna for serving won’t be quite as easy.
- No need to cook the noodles first. No-boil lasagna noodles soften as the lasagna pressure cooks.
- Use a thick spaghetti or marinara sauce for the best results. A thin sauce can make the layers runny.
- If assembling the lasagna ahead of time and refrigerating, increase the pressure cooking time from 25 to 27 minutes.
- Let the lasagna rest for about 10 minutes before slicing so the layers have time to set.
Nutrition
Emma Papiol says
The best lasagna recipe ever 😋
Kristin Hayes says
Yay!! So glad to hear it was a favorite with you too!!
Diane says
Can I make two, pot in pot? How much longer should I cook them? Thx for your advice
Kristin says
I have tried to make two and have yet to figure out the correct timing. One ends up under cooked or over cooked, and therefore never seems to work for me. I stacked on my trivet in the middle and although it did fit, I am still trying to work out the timing. Once I get it, I will update the recipe and add that in!
Kate says
Can you make this with just mozzarella?? It’s the only cheese we use in lasagna.
Kristin says
You can, but it may change the consistency. You can also use cottage cheese in place of the ricotta cheese! Hope you enjoy!
Patricia says
Where did you get THAT INSTANTPOT? 💕💕💕💕💕
Kristin says
Isn’t it so cute? My hubby bought me it! It’s actually a customized decal that is magnetized and wraps around it perfectly. He ordered it from Etsy a few years back and I just love it! Makes the Instant Pot even more fun to use!
Kristi G says
I have made this twice so far and we love it. The best part is that I can make a smaller amount and that it’s quick enough for a weeknight. I did want to mention that I bought oven-ready noodles the first time that weren’t no boil when I looked closer. False advertising, eh? To accommodate them, I just put hot water in a 13 x 9 pan and let them soften a bit while I got the rest of the ingredients measured and ready. It turned out great! The second time I made the recipe I made sure that I got the no boil noodles. And I have to say that I think the first batch was preferable to the second. So I thought I would comment in case this happens to anyone else.
Kristin says
Oh that is good to know about the noodles as I have seen those and wondered! So glad you enjoy the recipe!
Tom Miner says
I have a comment on springform pans. Not all pans are created equal. I have a pan that I hadn’t used and was looking forward to “cristianing it” with your lasagna. Before I started assembling the ingredients I questioned the height of my pan. It’s only 2″ high, which I didn’t think would hold the ingredients. I went to the Amazon link that you provided, which leads one to a 7.5″ by 3.11″ springform pan. Much better size to hold the lasagna that I hope to make this coming week. i encourage you to add a recipe note about the pan size.
Kristin says
Great tip! I will make sure I add something in about that as that is a great piece of advice!
Gail says
I have an IP crisper lid. Do you think I could change the lid to brown the topping off? I’m one of those, keep it as simple as possible people! 😂
Kristin says
Hmmm, I have never used one of those before, but I don’t see why not! If you try it, be sure to let me know how it worked out!!