Our Instant Pot Lasagna recipe is everything you love about the classic dish but made easier, faster, and cheaper in a pressure cooker.
Making Lasagna in the Instant Pot is an affordable meal that costs about $9.87 to make six servings. That is just $1.65 per serving!
Serve this with our One-Hour French Bread for the perfect weeknight meal. And if you love lasagna as much as we do, be sure to check out our other lasagna recipes, including our Skillet Lasagna and our Crockpot Lasagna Soup.
Instant Pot Lasagna
With this recipe, you have layers of melted cheese, tender noodles, savory meat, and a flavorful sauce are all made in one pot. It may sound too good to be true, but this is real friends. Some refer to this as Lazy Lasagna because making it in the Instant Pot is incredibly easy.
There is no need to heat your oven and use a skillet to brown the meat and then wash both later. To make this, you brown the meat in the Instant Pot, then layer the noodles, meat, sauce, and cheese mixture in the springform pan and place it in the Instant Pot to cook.
What can’t the Instant Pot do?! Cooking the lasagna in the Instant Pot results in a fully loaded lasagna cooked to perfection every time!
Can any springform pan be used in an instant pot?
As long as the springform pan you are using is made from food-grade silicone, stainless steel, or anodized aluminum, it is safe to use in an Instant Pot.
What size springform pan fits in a 6QT instant pot?
A 7-inch springform pan is the size that fits into a 6 quart Instant Pot. You would not be able to go any bigger as you need to leave room for the closure to fit.
Which is better for lasagna cottage or ricotta?
We prefer to use ricotta cheese in our lasagna. You can use cottage cheese as a substitute, but it will change the recipe’s taste and texture.
How to make Instant Pot Lasagna recipe:
STEP ONE: First, brown the beef. Set the Instant Pot to saute to heat up before adding the meat and olive oil.
STEP TWO: Next, add in the seasonings. Saute for 3-5 minutes.
STEP THREE: Remove the meat and turn off the Instant Pot. Pour 1 cup of water into the Instant Pot and scrape down bits of meat. Add the trivet to the bottom.
STEP FOUR: Next, mix the cheese layer in a bowl. In another bowl, mix the ingredients for the sauce.
STEP FIVE: In a springform pan, layer the lasagna, starting with a thin layer of marinara sauce. Break the noodles to fit and to cover the sauce.
STEP SIX: Then, spread the cheese mixture, followed by the meat mixture. Cover the meat with marinara sauce and sprinkle with mozzarella cheese.
STEP SEVEN: Repeat the layers to the top of the pan. Cover the top of the springform pan with foil and place it on the trivet inside the pressure cooker.
STEP EIGHT: Finally, Set the Instant Pot to High and cook for 22 minutes. Let the pressure naturally release for 15 minutes before removing the lid. Remove the lasagna and let it sit for 10 minutes before serving.
Cook’s Tools:
- Instant Pot
- mixing bowls
- measuring cups
- mixing spoon
- slotted spoon
- measuring spoon
- 7×3-inch springform pan
How much will this Instant Pot Lasagna recipe cost to make:
RECIPE COST: $9.87
PRICE PER SERVING: $1.65
- 6-8 oven-ready lasagna noodles – $0.72
- 2 cups Mozzarella Cheese – $2.11
- 1/2 pound ground beef – $0.26
- 2 teaspoons Italian seasoning – $0.26
- 1 clove garlic – $0.05
- 1/2 teaspoon kosher salt – $0.01
- 2 cups Ricotta cheese – $2.88
- 1/2 cup onion – $0.31
- 1 large egg – $0.01
- 1/2 teaspoon garlic powder – $0.01
- 1/4 cup Parmesan cheese – $0.49
- 24 oz jar marinara sauce – $1.28
- 1 teaspoon parsley flakes – $0.10
To find out more about how we price our recipes, check out Budget Recipes Explained.
The Flavor and Recipe Variations
- You can use ground beef or Italian sausage for this recipe.
- To make this a little lower in calories, you can use non-fat cottage cheese. Just blend up 2 cups of cottage cheese and 20 saltine crackers in a food processer and use it in this recipe just like you would ricotta cheese.
How long is it good for:
Serve: As with most recipes with dairy products in them, you shouldn’t leave this lasagna out for longer than 2 hours.
Store: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Freeze: We recommend freezing the lasagna before it’s cooked in the Instant Pot. This is because cooked dairy products don’t freeze and defrost well. To freeze before it’s cooked, wrap the assembled lasagna in 2 layers of plastic wrap and two layers of foil. Freeze for up to 6 months. When ready to cook it, defrost it in the refrigerator overnight, remove the plastic wrap, and then cook as per the instructions below.
How to get the kids involved with this recipe:
Ages 2-3: Let your child help mix the mixtures. They can help stir both the cheese and sauce mixtures.
Ages 4-5: Your child can help break the lasagna pieces to place in the springform pan. He/she can also help measure and pour in the ingredients for the various mixtures.
Ages 6-8: Have your child help place the layers in the springform pan. They can do this while you watch them.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Instant Pot Recipes:
- Instant Pot Corn on the Cob
- Honey Baked Ham
- Mac and Cheese
- Meatloaf
- Instant Pot Pulled Pork
- Refried Beans
- Shredded Chicken
- Turkey Breast
- Turkey Gravy
- Instant Pot Popcorn
Instant Pot Lasagna
Recipe Cost $9.87 Recipe Serving Cost $1.65Equipment
- Instant Pot
- mixing bowls
- measuring cups
- mixing spoon
- slotted spoon
- measuring spoon
- 7x3-inch springform pan
Ingredients
- 6-8 oven-ready lasagna noodles
- 2 cups shredded mozzarella cheese divided
MEAT MIXTURE:
- ½ pound ground beef OR ground Italian sausage
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ cup onion diced
CHEESE MIXTURE:
- 2 cups ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
SAUCE MIXTURE:
- 24 oz jar marinara sauce
- 1 teaspoon parsley flakes
- 1 teaspoon Italian seasoning
Instructions
BROWN BEEF:
- Turn the Instant Pot to Saute and let it heat for a couple of minutes.
- Add in a teaspoon of olive oil and the ground beef or ground sausage. Brown and break up the meat.
- Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
- Saute for 3-5 minutes or until the meat is no longer pink.
- Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
PREP INSTANT POT:
- Pour in 1 cup of water into the Instant Pot insert and scrape any browned bits of meat with a spoon or spatula.
- Add the trivet to the bottom of the Instant Pot.
MIX CHEESE LAYER:
- In a medium bowl, mix the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
MIX SAUCE:
- In a separate bowl, mix marinara sauce, Italian seasoning, and parsley flakes.
LAYER LASAGNA:
- In a 7 by 3-inch springform pan, start layering the lasagna with a thin layer of marinara sauce.
- Break up oven-ready lasagna noodles to fit and to cover the sauce.
- Spread half the ricotta cheese mixture.
- Sprinkle with half the meat mixture.
- Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
- Repeat layers to the top of the pan.
- Cover the top of the springform pan with foil.
- Place the lasagna pan on a strip of tin foil to lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
PRESSURE COOK:
- Place the lid on the pressure cooker and set to high pressure, and cook for 22 minutes.
- Let the pressure naturally release for 15 minutes, and then do a quick release for any remaining pressure.
- Remove lasagna from the Instant Pot and remove foil from the top, place it on a cookie sheet.
COOL AND SERVE:
- Let lasagna sit for 10 minutes before serving. Then, slice and serve.
Sam
This lasagna was delicious and so easy to make in the instant pot! Loved it!
Jess Jankowski
So glad you loved it!
Renee
I don’t use my instant pot often, but I’m glad I took it out of storage for this recipe. It’s yummy!
Jess Jankowski
It’s definitely worth taking it out…so glad you did!