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4.14 from 92 votes

BEST EVER Instant Pot Lasagna Recipe

All the flavors of the classic dish you love, made even easier using the Instant Pot! This Instant Pot Lasagna is delicious comfort food at its finest!
Prep Time10 minutes
Cook Time25 minutes
Resting Time15 minutes
Total Time35 minutes
Course: Main Course
Keyword: Instant Pot, instant pot lasagna, lasagna
Servings: 8
Calories: 415kcal
Author: The Cookin' Chicks

Equipment

Ingredients

  • CHEESE LAYER
  • 1 cup Ricotta cheese
  • 2 eggs
  • 1 cup mozzarella cheese, shredded
  • 1/2 teaspoon Basil
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • MEAT LAYER
  • 1 lb ground beef
  • 6 cloves garlic, minced
  • 24 oz spaghetti sauce
  • 1 package no boil lasagna noodles
  • 1/2 cup mozzarella cheese, shredded

Instructions

  • To make the cheese layer, mix all ingredients into a small bowl. Set aside.
  • To make meat layer, brown beef in a skillet until no longer pink.
  • Add in the minced garlic and stir to combine evenly.
  • To assemble lasagna, spray your 7 inch springform pan with cooking spray.
  • Layer the bottom of your pan with 3-4 noodles, broken to fit pan.
  • Cover with 1 cup pasta sauce.
  • Spread 1/2 the meat mixture on top of sauce, pressing down slightly.
  • Spread 1/2 the cheese layer evenly over meat.
  • Repeat layer process one time using up remaining meat/cheese mixture.
  • Add 1 final layer of noodles and cover with sauce and 1/2 cup mozzarella.
  • Spray a sheet of tin foil with cooking spray and cover the pan tightly.
  • Pour 1 1/2 cups water into the bottom of your Instant Pot pan.
  • Place the covered springform pan on the trivet and use the handles to lower it into the pan.
  • Place the lid securely on and ensure valve is in sealing position.
  • Cook manual, high pressure for 25 minutes. 
  • Do a quick release and once pin drops, open lid and remove lasagna/tin foil.
  • Place on baking sheet in oven on broil until cheese begins to brown.
  • Remove from oven and allow to "rest" about 10 minutes to absorb juices.
  • Remove springform sides of pan and slice to desired size. 
  • Serve and enjoy!

Notes

Recipe adapted from: Princess Pinky Girl

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
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