Instant Pot Lasagna Recipe
This easy Instant Pot Lasagna recipe layers ground beef, spaghetti sauce, tender noodles, creamy ricotta, and mozzarella cheese for a family-friendly dinner made right in your pressure cooker.
Servings: 8
Calories: 415kcal
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.
Video
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
Calories: 415kcal | Carbohydrates: 31g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 760mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 3mg
