Instant Pot Lasagna is warm, cheesy and delicious. Just like a traditional lasagna recipe, it is layered with your favorite ingredients. We use no-boil lasagna noodles and it bakes in no time in your pressure cooker! This Instant Pot dinner will literally wow your family!
My family loves lasagna! Vegetarian Lasagna, Spinach and Portabello Mushroom Lasagna Roll-Ups, Lasagna Soup and even our dessert chocolate lasagna. They are always a hit in our house!
I got a brand, new shiny Instant Pot for the holidays and I have been having a blast testing it out!
Do you have a new Instant Pot that you haven’t even taken out of the box yet because you are afraid of it? Don’t be scared! We can help! Check out our How to Use the Instant Pot article here.
The Instant Pot (or pressure cooker) is literally my life right now. I am always rushing around and before I know it, it is almost time for dinner. So I need some easy dinner recipes that I know my kids will love.
A few years back I made the Easiest Lasagna Recipe. I love this recipe because it literally is fool proof and I can make two at once (once for now and one for the freezer!)
But, while this is a delicious lasagna recipe, it is meatless (which is great for my vegetarian son) and lacks the comfort food part of the perfect lasagna.
Fun fact! Did you know that you can make hard-boiled eggs in the Instant Pot? AND, they come out PERFECT every time! Next time you are making them, try this easy and fail-proof method!
Instant Pot Lasagna Recipe
Enter… Instant Pot Lasagna. This no-boil noodles lasagna recipe is literally everything to me. The ricotta cheese, the gooey mozzarella cheese. It is loaded with herbs like basil, oregano, and thyme. It is truly a traditional lasagna recipe but made with ease in the instant pot.
How to Make Instant Pot Lasagna
While this recipe is made primarily in the instant pot, it still takes some time to put together, but the bake time is significantly shorter by using the instant pot.
Some recipes will have you brown your meat in the instant pot, personally, I prefer to do it on the stove top.
If you want to brown your ground beef (or turkey or Italian sausage) in the instant pot, just turn the pot to saute and let it heat up. Saute until the meat is no longer pink and then add in the garlic and onion. Saute until the onions are translucent.
Mix all of the “cheese layer” ingredients together in a bowl. Set it aside.
Layer ingredients in the following order into a 7-inch springform cake pan:
Layer One: Cover the bottom of the assembled springform pan with about 3-4 broken no-boil noodles.
Layer Two: Thoroughly cover the noodles with 1 cup of the pasta sauce.
Layer Three: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.
Layer Four: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.
Repeat all 4 steps.
Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.
Spray a sheet of aluminum foil with nonstick spray and cover the pan.
Cooking
Add 1 1/2 cup of water to the pot. Place the covered lasagna pan on a trivet with handles then place it in the pot. Lock the lid and seal valve. Press the manual button twice (to “high”) and set time to 25 minutes.
Allow natural release for 10 minutes. Then, perform a quick release. Open the Instant Pot and transfer the lasagna out. Remove foil.
Place on baking sheet in the oven on broil until cheese begins to brown. Watch it closely so it doesn’t burn.
Removing From Pan
Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.
Release the lasagna from the sides of the springform pan and garnish with fresh parsley if desired. Slice and serve.
How to make Instant Pot Lasagna without a Springform Pan
A springform pan is ideal for making this lasagna recipe because it comes out of the pan so easy when you release the sides. If you do not have a (affiliate link) springform pan (you should totally get one), you can also use a 7 inch (round) by 3 inch (high) round cake pan. Don’t even try it with a 2-inch high pan, it won’t end well!
More Great Instant Pot Recipes
- Instant Pot French Toast
- How to Make a Cake in the Instant Pot
- Instant Pot Chicken Wings
- Instant Pot Spaghetti with Meat Sauce
- Instant Pot Monkey Bread
- Instant Pot Loaded Baked Potato Soup
- Buffalo Chicken Enchiladas
- Instant Pot Pulled Pork
Instant Pot Lasagna
Video
Ingredients
Cheese Layer
- 1 cup Ricotta cheese
- 2 large eggs
- 1 cup shredded Mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Meat Layer
- 1 pound ground beef
- 1 small onion diced
- 1 tablespoon minced garlic
- 1 24 oz jar pasta sauce
- 9 No-boil lasagna noodles depends on the size
- ½ cup mozzarella cheese shredded
For Cooking in the Instant Pot
- 1 ½ cup water
Instructions
Cheese Layer
- Mix all ingredients listed in the “Cheese Layer” section of the ingredients list. Stir to combine and set aside.
Meat Layer
- Brown beef until no longer pink in a pan on the stove.
- Add onion and minced garlic.
- Cook until onions are translucent.
Putting it all together
- Layer ingredients in the following order into a 7 inch springform cake pan:
- Layer One: Cover the bottom of the assembled springform pan with about 3-4 broken no-boil noodles.
- Layer Two: Thoroughly cover the noodles with 1 cup of the pasta sauce.
- Layer Three: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.
- Layer Four: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.
- Repeat all 4 steps.
- Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.
- Spray a sheet of foil with nonstick spray and cover the pan.
Cooking
- Add 1 1/2 cup of water to the pot.
- Place the covered lasagna pan on a trivet with handles then place it in the pot.
- Lock the lid and seal valve.
- Press the Manual button twice (to "high") and set time to 25 minutes.
- Allow natural release for 10 minutes. Then, perform a quick release.
- Open the Instant Pot and transfer the lasagna out.
- Remove foil.
- Place on baking sheet in oven on broil until cheese begins to brown. Watch it closely so it doesn’t burn.
Removing From Pan
- Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.
- Release the lasagna from the sides of the springform pan.
- Garnish with fresh parsley if desired. Slice and serve.
I don’t have a 7” springform pan… I’m going to just try it right in the pot…meat as a bottom layer and sauce in the top…think it will work?
Hmmmmm…. I wouldn’t. Do you have a regular cake pan??
I can’t wait to update what is going to happen here…I put a half cup water on TOP of the creation in a homemade foil cup 😂😂😂. This should be fun! Yes
It turned out AMAZING! I cannot believe it!? Thank you for this awesome recipe!
Okay, how exactly did you do this without a pan? Didn’t realize this took a pan until I already had all of the ingredients ):
I had to made two lasagnas. There was no way I could do two layers of meat, cheese mixture and noodles. It did not stay very well when I released it from the spring pan. It took just as long in the instant pot as it does in a casserole and o had to complete three different steps once I mixed all the ingredients and layered the pan. Not worth the trouble. I can just make it on a casserole dish.
Hi I’m trying the recipe but the instructions say press manual twice so that would be low on my IP. Just wondering what should it be on? High, medium or low setting for 25min?
Hi!! It should be on HIGH!
So is this 1.5 cups of mozzarella cheese? 1 cup in the cheese layer and 1/2 on the top?
Thanks for the catch – it should be 1.5 cups total of mozzarella cheese! Fixed!
I am going to try to find WW-friendly substitutions and give it a whirl one of these days. I like 0-point ground chicken breast even better than turkey, so that will probably be my first sub. I’ll use reduced-fat or fat-free mozz and ricotta, too. I’m sure that my zero-point marinara will be a yummy sub for the jarred sauce. Then I’ll just need to find a potential sub for full-carb lasagna, lol. Then again, if the rest of the WW-friendly subs work, maybe the regular noodles will give me a serving that doesn’t use a whole day’s worth of points, which would be fabulous! If anyone reading has already tried some or all of these WW-friendly substitutions, please chime in with how they worked out, what you did, and how many points it ended up being. (We’re on the Blue [Freestyle] plan so that’s how I have to calculate our recipes for points). This sounds delicious and can’t wait to give it a try!
This turned out terrible. I am so bummed. I followed the directions exactly and after 25mins on high pressure and 10min natural release, it is even close to cooked. So bummed.
This was amazing!! I tried a different recipe previously and it didn’t compare! YUM!
Very good. I made it with my Ninja Foodi in an 8×2 pan that I lined with aluminum foil to provide a sling and to raise the edges just a little. It came out great.
Great suggestion!
Turned out perfect! My husband, who is my uppity chef, even said “I must admit, this is very good!” Based on other reviews I added sauce to the bottom of the pan which added add’l moisture and saucy goodness! Will definitely make again.
This was my very first Instant Pot recipe so I followed it exactly. That being said, I thought the herb mixture was way too strong for this size dish…especially the thyme. I also did not care for the texture of the onions. I cooked them to translucent but they still had a crunch after it was cooked. My noodles cooked perfectly and it was nice and cheesy, though.