Print

Easy Instant Pot Lasagna (No Oven Required)

Close-up of a cheesy, layered slice of instant pot lasagna served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic lasagna flavor fast using your pressure cooker. This one-pot Instant Pot Lasagna recipe skips the boiling and baking, delivering a cheesy, comforting meal with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef or Italian sausage
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 12 lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Brown the ground meat in the Instant Pot on the Sauté setting. Drain any excess fat.
  2. Stir in the Italian seasoning and garlic powder, cooking for 1 minute until fragrant.
  3. Pour in the marinara sauce, tomato sauce, and water or broth. Stir to combine, scraping the bottom of the pot to prevent a burn notice.
  4. Add the broken lasagna noodles on top of the sauce mixture. Do not stir them in; they should be mostly submerged.
  5. In a small bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, and pepper until combined.
  6. Drop spoonfuls of the ricotta mixture evenly over the top of the noodles.
  7. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
  8. When the cooking time is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure (Quick Release).
  9. Open the lid and sprinkle the mozzarella cheese evenly over the top. Let it sit, covered, for 5 minutes to melt the cheese.
  10. Stir gently before serving. This is a great weeknight dinner solution.

Notes

  • For a richer flavor, use half ground beef and half Italian sausage.
  • If you prefer a soup version (Instant Pot Lasagna Soup), use 4 cups of broth instead of 1 cup and skip the ricotta topping step, stirring in the ricotta at the end for creaminess.
  • If you do not have a trivet, you can layer the noodles carefully, but ensure the sauce covers them completely to prevent sticking.

Nutrition

Find it online: https://cookingbyfelix.com/instant-pot-lasagna/