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.
Olena, thank you so very much for this awesome recipe! Made it tonight and my husband, who loves lasagna, was really impressed. He said if it had been in a little stainless steel single serving lasagna dish he’d have thought it was from our favorite Greek restaurant.
And this is a man who thinks, “it was okay” is a compliment! He just kept saying it over and over.
I didn’t have plain tomato sauce so I used 4 cheese pasta sauce instead, and used no salt and a bit less spice. Used about a pound and a half of beef, so had an extra couple of layers, but my 8 quart handled it no problem. Left it to NR for 15 minutes to make sure the whole wheat noodles were soft enough.
I am just so happy with how this turned out. I love your recipes and your website, and often suggest it to readers on the Instant Pot Facebook group. Thanks again!
So glad to hear this review and so glad it turned out so well and earned high praise from the hubby! Isn’t that such a great feeling?! Thank you for sharing in the groups as well, it really is appreciated!
I just made this. It was surprisingly great! Pleasantly surprised at firmness. used almost 2 lbs meat instead of one, which meant 2 extra layers noodles; used beef broth instead of water. Also let it sit 15 min after venting as opposed to 10m, and the writer was right…t the longer it sits before opening the more juices get soaked up in the noodles. Very pleased with this recipe. Have never made a lasagna as fast from start to finish!
So glad to hear of the lasagna success! Thanks for leaving a review!
Looove this recipe. I used the same methodology to make regular pasta as well. I added a whole zucchini and mushrooms to my turkey as well and they cooked down nicely. My husband recently had a MI and it’s healthy eating for everyone with whole grain, low sodium, lean meats, veggies, etc. while hubby was ok with all the dietary changes and potential loss of rich/bold flavor, I was concerned for my 8 year not liking it. And she loved it. She ate it 3 days straight and repeatedly asks for it. Love it and thank you for sharing this recipe.
so glad to hear the family loved it! Yeah for winning over the 8 year old too!
Thank you Olena, I have been making this, my family love it.
But this time I am making it for a meal train, I was wondering if I can make it in oven (not sure if i would be able to transfer it in a delivery dish easily after cooking it the my instant pot).
Thank you!
So glad to hear of how your family loves it! We have not tested making it in the oven (so you may want to do that before taking it to the family for the meal train 🙂 ) but I imagine it could work. You will want to cook your noodles before layering and skip adding the water (since that is specifically for bringing an Instant Pot to pressure). So once your lasagna noodles are done and your meat has been cooked in skillet, you can layer your lasagna following the recipe. Most lasagna ends with cheese on top, then you cover with foil and bake at 350 for 45-60 minutes. Then remove foil and bake another 10-15 or just until your cheese is slightly browned and melted. Then remove from oven and let sit for 15-20 minutes to make it easier to cut. Again, we have not oven tested this so you might want to check out this oven baked lasagna roll ups we have on the site instead 🙂 https://ifoodreal.com/chicken-lasagna-roll-ups/
Best of luck and let us know how it goes! I am sure the family will be so happy with whatever you bring them, so thoughtful!
Thank you so much!!
Delicious and so easy. Thank you!
Help!! I did everything according to the recipe but my Instant pot all of a sudden said “burn” so I took off the top, nothing seem to be wrong, and I put the top back on and sealed it and pressed seven minutes high pressure. Any thoughts on what happened?
Usually it means the inner pot has got too hot, so it suspends cooking with a burn message to signal something may be wrong. Since in your case, you mentioned nothing seemed off, it could mean just that (it was too hot) OR the sealing ring was not sealed correctly, or maybe the vent moved slightly from sealing. Those are the most likely culprits. Glad to hear it was not actually burning – check out more troubleshooting tips here: https://ifoodreal.com/why-does-my-instant-pot-say-burn/
You did it again! This was wonderful! I was wondering how it would be without the cheese filling, but it was perfect! My husband and I loved it! I’m sure glad there are leftovers!! Thanks Olena!
You are very welcome!
Mine had too much water, but was delicious
What is the reason behind not having the meat mixed with the sauce? thanks!
Hi Rachel! Tomato sauce is notorious for burning if placed on the bottom of the instant pot. So I recommend with any layering recipe like this, to keep the tomato sauce away from the bottom!
This is my first time making lasagna as I found there are so much preparations in the traditional method. This recipe is super easy and quick in getting the meal ready. I modified it by using cooked chicken breast, low sodium Alfredo sauce, spinach and red pepper. A bit of watery at the bottom but I can take it. Thanks for sharing this recipe.
Hi Edith! I really appreciate the feedback 🙂