Lazy Instant Pot Lasagna without a springform pan in 30 minutes. Uncooked pasta, meat and sauce cook in a pressure cooker to make the best, easy and healthy lasagna! I don’t think I will make traditional lasagna but this until kids grow up.
My kids love any time I make Instant Pot spaghetti or Instant Pot chicken pasta. It’s all pasta. I know dinner will be eaten. And in summer, we often make low carb zucchini lasagna. So, this recipe was expectedly a hit. Enjoy!
Pressure Cooker Lasagna
Words can’t describe how good and easy this Instant Pot lasagna is. Bold flavor, tender noodles, melted cheese – all there. In one pot. Pinch me! And without the springform pan.
I have been scratching my head if making lazy lasagna in Instant Pot will work?! I have tried slow cooker lasagna before but this is new. Will it cause the dreaded Burn? It did not. It worked!
In fact, I think electric pressure cooker produces flavorful Italian food with much less effort. Just look at this scrumptious Instant Pot bolognese sauce that you don’t have to simmer and stir for an hour like with homemade meat sauce! Or Instant Pot meatballs that you don’t have to brown first and then cook for another hour.
Instant Pot Lasagna Ingredients
Lazy Instant Pot lasagna ingredients are similar simple to this turkey pasta casserole, lazy and very versatile. I am sorry but I just can’t stop saying “easy”.
- Ground meat: Ground turkey, beef or chicken work. I used turkey. You can also make it vegetarian with tofu or cooked white beans.
- Lasagna noodles: No need to pre-cook pasta. I used kamut (whole wheat), regular, gluten free and no-boil (oven ready) noodles are OK too. I also tried brown rice noodles with chicken lasagna roll ups.
- Tomato sauce: I literally used the cheapest plain tomato sauce from a can. My only word of caution is if your tomato sauce is not low sodium, use less salt.
- Spinach or kale: You can skip kale or spinach if you are not a fan.
- Mozzarella or cheddar cheese: Added after cooking on top.
- Ricotta or cottage cheese + egg (optional): I do not use but many readers ask. Mix both and layer on top of meat.
How to Make Lasagna In Instant Pot
If you are new to pressure cooking, check out my Instant Pot guide for beginners. My mind is blown how it took 3 minutes of prep and 7 minutes cooking time to make very close to traditional lasagna.
- Double the recipe? I do not recommend to do so because Instant Pot will not come to pressure, even 8 quart. You can add 1 lb extra meat and if you are good with eye balling recipes, another layer of noodles.
- For 3 quart Instant Pot: Cut ingredients in half (even water) but keep same cooking time.
Cooking Ground Meat
- Preheat: Press Saute and wait until display says Hot. Takes 3-5 mins. Don’t panic.
- Add meat: Cook ground turkey with a bit of oil, breaking into small pieces.
- Season: Midway add spices. We want ground meat seasoned well and other ingredients will absorb its flavor.
- Divide: Remove half of the meat into the bowl and press Cancel.
Layering Lasagna
The only main thing to remember when layering lasagna in Instant Pot is you want your meat on a bottom and tomato sauce on top. This rule applies to any layered pressure cooker recipe, for example Instant Pot cabbage rolls casserole. Other than that, it’s a free fall, friends.
- Layer #1: Add water on top of half of ground turkey and break 4 noodles in half and lay on top.
- Layer #2: Add half of kale and break 4 noodles in half and lay on top.
- Layer #3: Add ground turkey from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.
- Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.
How Long to Cook Lasagna in Pressure Cooker?
- 7 minutes on High and then let stand for 10 minutes. Only then you can turn valve to Venting and release pressure, if any left.
- When you open the lid, lasagna will be like a casserole, a bit saucy. Not soupy or messy though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
- Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.
Serving Lasagna
Slicing: You cut through Instant Pot lasagna with a spoon, knife or spatula. It will feel like cutting butter. That’s how tender this lasagna is!
Serving: Serve hot garnished with parsley and freshly cracked pepper. Sprinkle more Parmesan cheese on top.
Side dish idea: Craving greens? Serve with zesty arugula salad or refreshing cucumber salad.
How to Store and Reheat Lasagna
Keep warm: Because I’m a food blogger, our dinner is often ready at 1 PM. With Instant Pot lasagna, Keep Warm function for 10 hours is amazing. Since there is a bit of liquid on the bottom, lasagna keeps warm without burning.
Refrigerate: If there are any leftovers, I cover inner stainless steel pot with a glass or silicone Instant Pot lid, remove from the outer pot and refrigerate.
To reheat cold lasagna, I simply put inner pot back in the outer pot, cover with the lid and press Steam or Pressure Cook for 1 minute. Even Saute works. If you don’t see much liquid on the bottom, add 1/4 cup. We need a bit to create steam and warm lasagna through.
More Instant Pot Pasta Recipes
- Instant Pot mac and cheese
- Instant Pot chicken alfredo
- Instant Pot goulash
- Instant Pot stroganoff
- Instant Pot chicken noodle soup
Need more ideas? Browse 45 more pressure cooker recipes and never think “What’s for dinner?” again. Or check out Instant Pot meal plans.
I hope you enjoy this Instant Pot lasagna as much as we do. It is so seriously healthy, easy and may I say authentic?!
Would love to hear from you in the comments below!
Instant Pot Lasagna {No Springform Pan}
Ingredients
- 1 lb lean ground turkey
- 11 oz 12 sheets lasagna noodles
- 2 x 14 oz cans tomato sauce low sodium
- 3 cups kale or spinach chopped
- 2 cups water
- 1 tbsp avocado oil
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tsp salt
- Ground black pepper to taste
- 4 oz 1 cup mozzarella or cheddar cheese, shredded
- Parmesan cheese optional
- Parsley for garnish
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Start breaking into pieces with spatula.
- Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
- Press Cancel and remove half of ground turkey into a bowl. Time to layer lasagna.
- Layer #1: Add water and break 4 noodles in half and lay on top.
- Layer #2: Add half of kale and break 4 noodles in half and lay on top.
- Layer #3: Add ground turkey from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.
- Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.
- Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.
- When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
- Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.
- Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.
Store: Refrigerate in an airtight container for up to 3 days. Freeze leftovers for up to 3 months.
Video
Notes
- Ground meat: Ground turkey, beef or chicken work. I used turkey. You can also make it vegetarian with tofu or cooked white beans.
- Lasagna noodles: No need to pre-cook pasta. I used kamut (whole wheat), regular, gluten free and no-boil (oven ready) noodles are OK too.
- Tomato sauce: I literally used the cheapest plain tomato sauce from a can. My only word of caution is if your tomato sauce is not low sodium, use less salt.
- Spinach or kale: You can skip kale or spinach if you are not a fan.
- Mozzarella or cheddar cheese: Added after cooking on top.
- Ricotta or cottage cheese + egg (optional): I do not use but many readers ask. Mix both and layer on top of meat.
- Double the recipe? I do not recommend to do so because Instant Pot will not come to pressure, even 8 quart. You can add 1 lb extra meat and if you are good with eye balling recipes, another layer of noodles.
- For 3 quart Instant Pot: Cut ingredients in half (even water) but keep same cooking time.
Nutrition
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My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.