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
LEIGH says
Made this tonight and it turned out well. Hubby and I both thought the cheese filling tasted a little soapy, though, and I have been googling to see which of the spices we didn’t care for. Any idea? Savory herb is an ingredient in the Italan seasoning mix I used, and I’m wondering if that’s what we didnt like. What italian seasoning mix do you recommend? Thank you.
Kristin says
It most definitely is the Italian Seasoning. For people, that spice is either hate it or love it. You can always omit and use Basil or Oregano to season on its own? I typically just use store brand of the Italian Seasoning. You can always cut down on the amount used and increase different seasonings to make it more to your tastes? Glad to hear it turned out well though!
Amy says
My 9 and 13 yr old daughters fixed this for dinner the other night. It was delicious. I removed it fromt the instant pot for them, but otherwise they were in charge. It was slightly overfull, but I just pressed it down and doubled the foil.
We will make this again..
Kristin says
That’s great! I love getting my kids into the kitchen to help and sounds like yours did great!! Glad it was enjoyed!
Christine Smith says
Hello,
I was wondering if some of the sauce may seep hrough the bottom of the springform pan? Thanks!
Kristin says
Hi!! Yes, typically just a small amount of sauce seeps through, however, its not enough to make a huge mess or cause the liquid to escape. I typically assemble on a cutting board so I can rinse easily afterwards!
Cyndal Jones says
Hi Kristen, I tried this recipe tonight. I have a 6 qt insta pot and 7inch spring form pan. I followed to a T and i didn’t have enough room to add the final layer. Did I do something wrong? I was able to transfer to a dish and is now baking in the oven but would love to try in instapot next time. Thanks!
Kristin says
Hmmm, you should’ve been able to fit it?? Try packing it down with a spoon next time! It should definitely fill to the tippy top, but still be able to squeeze it all in there! So bummed it didn’t fit!!
Amy says
So, my top layer of noodles weren’t done. Everything else was fine. I have an 8 qt IP. Longer cook time? More water in the bottom? Help!!!
Kristin says
Did you cover with enough sauce? Add a bit more sauce to the top layer next time. There shouldn’t be a need to increase cook time or water, however, since I am using a 6 quart, go ahead and increase the water by 1/4 cup and add additional sauce. Try that and let me know! Should be perfect! Enjoy!!
Erica Lopez says
How much water is required to be poured into the inner pot? I have not cooked in the instant pot using the trivet yet.
Kristin says
1 1/2 cups water into the bottom of the inner pot! Hope you enjoy!
Kristin Johansen says
Delicious. Will definitely be making this again
Kristin says
Glad you enjoyed it!!
Brandon says
Hi, great recipe unfortunately when I slice into the lasagna, it doesn’t hold well. Noodle and meat fall apart. Seems a bit watery? I used cottage cheese though? Perhaps will go back to ricotta?
Thanks
BH
Kristin says
The cottage cheese is a bit more liquidy than the ricotta. I would cut down on liquids a bit if subbing that. As for not holding shape, the extra moisture would do that, but let it sit for a few extra minutes too! Try the ricotta and let it sit a few minutes, should slice perfectly!
Diana Despres says
Kristin,
I came across this recipe because someone shared it on the InstantPot FB page and it looked so amazing that I bought the ingredients that day! LOL I made this recipe last night and WOW!! It was delicious and super easy. Thank you so much for sharing your recipe. I look forward to finding more things to cook from your blog. I too love feeding my family!
Blessings…
Kristin says
Yea!! So glad you enjoyed it! Its a favorite in my house and my family doesn’t even realize how simple it is to make, so I get major credit, haha!! Hope you enjoy the recipes, be sure to keep me posted on what you try!!
Lisa Granda says
I really want to make this but I have the 3qt. Do u have recipe for that size? Or how I could adapt it to fit? Thanks!
Kristin says
I believe they make a mini springform pan, around 4 inches, that would fit into the 3 qt. You could always use this recipe to make two of those? Or cut this recipe in half to make the mini version!
Becky says
This recipe is very tasty! I did swap out cottage cheese for the Ricotta and added a little Parmesan but when I cut a slice it didn’t hold the slice. I just re-read your comment about swapping out those cheeses and missed to use less cottage cheese. Any idea how much less? Are there pasta sauces that are thicker than others. I used Prego. I’m wondering if a different brand would have been less runny.
Kristin says
I would cut the cheese in half to start if swapping. I haven’t personally tried it that way yet, but that’s a good starting point. If you let the lasagna sit for about 10 minutes, it should hold its slice a bit better, but it does sort of slide due to the juices, pasta, and liquids.
As for sauces, I use all different types, however, you can always add a bit cornstarch to the sauce to thicken it up. I have found meat sauces are a bit thicker and less “watery”.
Hope that helps! Glad you enjoyed!
Marianna Surface Markham says
How well does it freeze? (I’m cooking for 1.)
Kristin says
Do you mean once cooked? If so, it freezes great! In a freezer safe container for up to 3 months! Enjoy!
Sheryl Behr says
Recipe was delicious but confusing. Please change ingredient list or instructions to say not entire box of noodles but 3 single layers total and 1/2 c cheese on top. It says 1 cup and 1/2 cup cheese on top.
Kristin says
I have corrected the cheese, thanks for catching that! As for the pasta, some people use different sizes on the Springform pan, therefore, I say box so everyone has enough. So glad it was a hit and sorry for the confusion! Thanks for catching the cheese mix up 🙂
Linda HALLAM says
Can I cook this in the oven and if I can what temperature and how long
Kristin says
Sure! Once its in the Springform, bake at 375 degrees for about 40 minutes!
Rae says
Do you remove the insert from the IP then drop the springform pan in its place? I am a tad confused on this. Recipe sounds great.
Kristin says
No, place the inner pot into your Instant Pot. Then add the metal trivet that came with the Instant Pot. Pour water into inner pot. Then place springform into inner pot, so its sitting on the trivet. Does that help? Feel free to message me and I will help! I’ll be adding pictures to this recipe to help clarify as well!! Enjoy!