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
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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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
Kevbo says
Kristen.
This is brilliant! I’m single and this is more practical for me than a huge pan, lus I can still freeze half.
I’m going to make this recipe and a white Lasagna with homemade Alfredo and spinach!
Love your page!
Kristin says
That’s great to hear! I love not having to make a huge pan and basically eat lasagna for the following month, haha!
White lasagna sounds delicious and a homemade Alfredo, impressive!
Enjoy!! So glad you enjoy the page!
Darla Bunch says
Hi Kristin. Do you think replacing the ricotta with cottage cheese mixed with parmesan would work in this recipe? This is what I use in my lasagna that I bake in the oven. I’m just not a fan of ricotta.
Kristin says
That should work, cottage cheese is a bit more liquidy than ricotta, so maybe don’t use as much as called for in ricotta cheese. Other than that, should be fine to swap out! Enjoy!
Shelby says
What size instant pot do you have & what size springform pan do you need?
Kristin says
Hi! I have the 6 quart Instant Pot and use a 7 inch Springform pan! Hope that helps!
Lynn says
I’m sorry for being slow in understanding the instructions. So, after I assemble to lasagna in the spring pan I then cover the top and sides (but not bottom) with sprayed tin foil. Then add water to IP and lower the spring pan into IP and pressurize? Thanks so much
Kristin says
Yep, that’s correct! Hope you enjoy and ask as many questions needed, that’s what I am here for 🙂
Peggy says
I have a 3 quart IP is cooking time the same?
Kristin says
Yes, cooking time remains the same for the different sizes! Enjoy!
Dan says
Thank you. I think I got it through my thick skull. Will let you know how it turned out after I make it.
Kristin says
No worries, it was more my fault for not explaining thoroughly! Hope you enjoy!
Dan says
Thanks for the reply. You say cover top and sides, what about the bottom? Does the steam from the water in the bottom of the instant pot cook the noodles? I ask because you told the one lady if she used partially cooked regular noodles that she didn’t need the water in the pot. Sorry, but still confused.
Kristin says
Sorry for the confusion! Yes, the steam helps to cook the noodles. As for the water comment I wrote to the lady, she was referring to how she adds water to her sauce. I told her it was unnecessary if using precooked/partially cooked noodles in this. You definitely always need to add water to the bottom of the Instant Pot as that’s what will pressurize and cook the lasagna. Hope that helps and enjoy! Let me know how it turns out!
Dan says
When you say cover the spring form pan, do you mean just cover the top, or encase the whole pan in foil?
Kristin says
You’ll cover the entire top and sides with foil. Spray the foil with spray and then place on top of the pan (you’re spraying it so it doesn’t stick to the cheese). Tightly seal the sides of the foil around the pan and place into the Instant Pot. Hope that helps and sorry for not clarifying in the post! Enjoy!
Christina says
Can you use regular noodles and rinse in hot water 1st? That’s how I make oven lasagna and I add a cup of water to the sauce mixture.. any ideas?
Kristin says
Absolutely! As long as the noodles go into this somewhat cooked, you’ll be good to go! No need to add water to your sauce if the noodles are semi cooked beforehand! Enjoy!
Tee says
Also! Do we have to do the oven part?
Kristin says
You can cook in the oven at 350 degrees for about 30 minutes, eye it at that point and you can decide if it needs a bit extra cook time! Prepare as directions state, just omitting the Instant Pot cook directions! Enjoy!
Tee says
Hi! It says 1 package of the no boil noodles but i found some packages that were 10oz, 12oz and 16oz. Which one for this recipe?
Kristin says
Honestly, it doesn’t matter because you wont be using the entire package. I typically buy the 10oz and use what my pan fits, but then save the leftover noodles for another time! Enjoy!!
Michelle says
The recipe states 1up mozzarella cheese. I’m assuming that meant 1 cup, but Just wanting to be sure before I make it? It looks great!
Kristin says
Whoops, yep, typo on my end! Sorry about that! I will correct now, but yes, 1 cup!
sweetpea says
thank you!
sweetpea says
thank you!!
sweetpea says
does it matter what type no=boil noodles you use? I’ve seen Barilla sheets and I have Aldi no=boil “noodles”/strips.
Kristin says
Nope, doesn’t matter at all! I bought the store brand ones (because they were much cheaper), so any type works! Enjoy!