This easy Instant Pot Lasagna is made without a springform pan in 30 minutes! It is possible to add uncooked pasta, meat, and sauce to your pressure cooker and enjoy saucy, cheesy lazy lasagna.
Why You’ll Love This Lasagna
Words can’t describe how easy and tasty this Instant Pot lasagna is! Bold flavors, tender noodles, and gooey cheese. All there in one pot without the use of a springform pan or cake pan like other recipes suggest!
You don’t even need to boil noodles first, just like with Instant Pot lasagna soup or Instant Pot white chicken lasagna soup. A quick browning of the beef followed by a “dump and go” hands-off cooking method for lazy weekends or busy weeknights.
I tested and retested it to make sure it works without getting the dreaded Burn notice. I succeeded (obviously, or this post would be weird) and I couldn’t wait to share this recipe for lasagna in Instant Pot with you!
Ingredients for Instant Pot Lasagna
- Ground meat: Ground beef, ground sausage, or Italian sausage is more of a traditional choice, where as ground turkey or ground chicken will work as well.
- Lasagna noodles: No need to pre-cook the pasta. I have used regular lasagna noodles, as well as whole wheat noodles and gluten-free noodles. No-boil, also known as oven-ready noodles, are OK too. I also tried brown rice noodles with chicken lasagna roll-ups, so I can imagine they would be great in this recipe too.
- Tomato sauce: I used the cheapest plain tomato sauce from a can. My only word of caution is if your tomato sauce is not low in sodium, add less salt. Same goes for spaghetti sauce, use it but add way less salt and no seasonings.
- Ricotta cheese: I originally didn’t add ricotta out of fear it will curdle, but many readers mixed it with an egg, and added it as a layer on top of meat.
- Spinach or kale: You can skip the kale or spinach if you are not a fan.
- Mozzarella cheese or cheddar cheese: Added on top after cooking.
- Seasonings: Italian seasoning, garlic powder, salt, and pepper is all you need to impart amazing flavor.
How to Make Lasagna in Instant Pot
Cook Ground Meat
- Preheat: Press Saute and wait until the display says Hot, which takes about 3-5 minutes. Add a drizzle of oil.
- Add meat: Cook ground turkey or beef while breaking it into small pieces with a wooden spoon.
- Season: Add the spices halfway through the browning process. We want ground meat seasoned well and other ingredients will absorb its flavor.
- Divide: Remove half of the meat into a bowl and press Cancel.
Layer and Cook Lasagna
The main thing to remember when layering lasagna in an Instant Pot is that you want your meat on the bottom and the tomato sauce on top.
- Layer #1: Add water (beef broth or chicken broth for more flavor) on top of half of the ground meat that remained in the pot. Break 4 uncooked noodles in half and lay them on top of the meat mixture in a single layer, overlapping a bit.
- Layer #2: Add half of the kale on top of the noodles and break 4 more noodles in half and lay them on top of the kale.
- Layer #3: Add the ground meat from the bowl, remaining half of the kale on top of the noodles, and then pour 14 ounces of the tomato sauce on top.
- Layer #4: Break the last 4 noodles in half and lay on top of everything, then pour the remaining 14 ounces can of tomato sauce overtop.
- Cook: Pressure cook lasagna on high pressure for 7 minutes. Let pressure come down for 10 minutes and then turn valve to Venting to do Quick Release to release any remaining pressure.
Add Cheese
- When you open the lid, pressure cooker lasagna will be like a casserole. A bit saucy. It won’t be soupy or messy though. The longer lasagna sits, the more it will set as the pasta absorbs the liquids and settles.
- Sprinkle cheese on top, cover, and let the lasagna sit for 5 minutes or until cheese has melted. Do not cook with the cheese.
Tips for Best Results
- Don’t double the recipe: I do not recommend to double this Instant Pot Lasagna recipe because Instant Pot will not come to pressure even in an 8-quart pot. You can add an extra 1 pound of meat and another layer of noodles to bulk it up.
- 3 quart Instant Pot: Cut the ingredients in half (even the water) but keep the same cooking time.
- 8 quart Instant Pot: The amount of ingredients remains the same, including water. So does the cooking time. Same goes for larger 10 quart pressure cooker.
- Make it vegetarian: Swap ground beef for tofu crumbles or completely omit the meat. Instead use drained white beans, sliced mushrooms or chopped veggies like broccoli, cauliflower, zucchini or bell peppers. Word of caution is not to use too many watery vegetables.
- Add more veggies: Add a layer of chopped mushrooms, zucchini, bell peppers, or broccoli.
Serving Ideas
- Slicing: You can cut through Instant Pot lasagna with a slotted spoon, knife, or spatula. It will feel like cutting butter. That’s how tender lasagna noodles are!
- Serving: Serve hot garnished with fresh basil or fresh parsley and freshly cracked pepper. Sprinkle more Parmesan cheese on top.
- Bread basket: What’s a lasagna without a loaf of crusty bread to sop up the sauce? A sourdough, garlic bread, or try it with Greek yogurt bread for more protein.
- Side dish idea: Serve with zesty arugula feta salad or a refreshing creamy cucumber salad.
How to Store and Reheat
Keep warm: Since there is a bit of liquid on the bottom, the lasagna keeps warm without burning for up to 10 hours.
Refrigerate: If there are any leftovers, I cover the inner stainless steel pot with a glass or silicone lid, remove it from the outer pot and refrigerate.
Reheat: I simply put the inner pot back in the outer pot, cover with the lid, and press Steam or Pressure Cook for 1 minute. The saute function works too. If you don’t see much liquid on the bottom, add 1/4 cup. We need a bit to create steam to warm the lasagna through.
How to Freeze
Pressure cooker lasagna is great for freezing! You can freeze entire cooked lasagna or in individual portions for easy reheating. In either case, cook and let it cool completely. Then transfer in airtight containers in a freezer for up to 3 months.
Thaw in the fridge overnight. I recommend to reheat it in a microwave, so lasagna doesn’t dry out.
FAQs
It could be because some brands add water or more of it to the tomato sauce. Also possible if you have added more veggies like zucchini, mushrooms, and peppers as they produce water. Or because it just looks watery when it is first cooked.
The good news is when you let it sit, it should absorb most, if not all of it. So close the lid and give it 10-20 minutes. Even if it doesn’t, it’ll just sit at the bottom of the pot.
Could be several reasons. Did you add the seasoning too early? Did you add enough water? Did you layer it as directed?
Tomato sauce is notorious for burning if placed on the bottom of the Instant Pot. So I recommend any layering recipe like this, to keep the tomato sauce away from the bottom.
Original recipe doesn’t call for it but you can combine ricotta with egg and add it on top of meat layer.
More Lasagna Recipes to Try
- High protein lasagna soup
- Lasagna rolls with zucchini
- Cottage cheese lasagna
- Zucchini lasagna
- Chicken lasagna roll ups
- One pot lasagna
More Instant Pot Pasta Recipes
Easy Instant Pot Lasagna
Equipment
Video
Ingredients
- 1 pound lean ground beef, or ground turkey
- 11 ounces lasagna noodles, 12 sheets
- 2 x 14 ounces cans tomato sauce, low sodium
- 3 cups kale or spinach, chopped
- 2 cups water
- 1 tablespoon oil, for frying
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces mozzarella or cheddar cheese, shredded (1 cup)
- Parmesan cheese, optional
- Basil or parsley, for garnish
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 minutes. Swirl oil to coat and add ground beef. 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 beef 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 beef 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.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Up to 3 months.
- 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.
- Spinach or kale: You can skip kale or spinach if you are not a fan.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a low dairy lasagna to make in my new pressure cooker. This one is DELICIOUS! I made sure to print it out so that I can cook it again and again. Highly recommend!
So glad you found a new favourite Kari!
Super easy! My husband gave this a thumbs up! The noodles turned out perfect!
That’s so great to hear Paula!
I used ground beef and Prego sauce substitute but it STILL turned out delish and all 3 kids 12 10 10 LOVED IT!! Thumbs up and added to my recipe rotation!! Thanks!
Woohoo! That’s the best when it is healthy and kid approved!
Thank you for sharing the recipe. I’ve used what I have in the fridge. Lols.. so I changed turkey with minced chicken. It turned out just fabulous ? it is my first time cooking lasagna with instant pot. Frankly speaking I did hesitate a bit as other recipes are suggesting for springform. Glad that I tried yours. It is step by step and very clear. In the past I cooked it with conventional oven and some parts were not properly cooked. I think this will be finished within minutes ??
So glad you tried the instant pot lasagna!
I made this but used pasta sauce instead of tomato sauce. I also got the Burn error. It still turned out great but curious if the burn error was from using pasta sauce??? I also made it vegan by using Beyond Meat sausage and vegan cheese. Any advise on how to not get the Burn error and still use my favorite pasta sauce? I put the 2 cups of water at the bottom per the recipe as well. Should I increase that? After wondering if it was cooking or not after about 15 minutes of the Burn error on, I finally vented it and opened it up to check it and everything was cooked perfectly. Does it still cook with the Burn error on?
I think that pasta sauce has added sugar that has caramelized and caused Burn. Or was it very thick? The only things I could think of. Or you have newer Instant Pot that is sensitive. Yes try add 2 1/2 cups water and see if it helps.
Yes, glad you left it on. IP is still pressurized and cooking even with Burn message so fast cooking items get cooked. I talk a lot about Burn in detail here. Hope this helps. 🙂
Thank you for the recipe. I tweaked it by using tomato and basil spaghetti sauce, no greens and a little bit more cheese. My husband really likes it.
You are welcome Ann! Glad you and your husband liked it!
I love how easy this is & much healthier than traditional lasagna. I used baby arugula instead of kale ? because that’s what I had. I think I like it better than regular lasagna!
I am so happy to hear how much you like this lasagna!
Love this recipe. It is the first and only Lasagna recipe I have tried. I use it for a base and then sometimes add different ingredients. Be used beef instead of turkey. Sometimes we add Pepperoni’s and it is delicious. I’m cooking it right now ?! Thanks for sharing!
Sounds like you figured it all out. All of those are great ideas. I’m so happy to read this! Thanks for your positive feedback, Tristan!
This is a staple in our house, along with about a dozen other of your IP recipes. This turns out great every time. Thanks Olena
Haha yay!!! I’m so happy to read this! Thanks for your positive feedback, Christin! More coming this Friday. 🙂
We had this last night for dinner and I have to say it was fantastic!My hubby has been battling a cold for 2 weeks and hasn’t felt like eating much but eggs and toast.This was the first real food we had and boy did he love it!Thanks so much for taking the time to make such a yummy recipe,it will be our new favorite. 🙂
I’m so glad you and your husband enjoyed it, Marsha! Thank you for the wonderful review!