Instant Pot Lasagna

This Instant Pot Lasagna with hearty layers of tomato and meat sauce, rich ricotta, tender noodles, and creamy mozzarella cheese is easy to put together on a busy week night.

This Instant Pot Lasagna with hearty layers of tomato and meat sauce, rich ricotta, tender noodles, and creamy mozzarella cheese is easy to put together on a busy week night.

How to Cook Lasagna in Your Instant Pot

The reason my Instant Pot has earned a spot among my most used appliances, is its versatility. It reduces cooking times, making getting meals on the table easier. The searing function helps to create layers of flavors and it means you don’t have get another pan dirty. And the recipe options are endless; from easy weeknight meals to more gourmet recipes.

You may even be surprised at some of the recipes you can make in it, like this recipe for lasagna.

Much like my recipe for No-Boil Lasagna, I use regular dry lasagna noodles because this is the kind of noodle I typically have on hand. I also use the ricotta layer rather than the béchamel sauce I use in my Best Lasagna recipe to save a little time. The meat sauce in my Instant Pot lasagna recipe is a combination of beef and Italian spiced pork sausage which is mixed into prepared marinara sauce. It creates a rich, nicely spiced sauce.

For this recipe, the Instant Pot is used both as a cooking vessel (for sautéing onion and garlic and browning the meat) as well as a cooking appliance. This means that the lasagna will need to be assembled in a baking dish that is placed inside the Instant Pot. For ease of serving, I recommend a springform pan. This allows you to remove the outer ring and cut the lasagna into wedges for serving. In order to remove the springform pan, you’ll need to make a foil sling or a purchase a silicone sling.

To reduce condensation, the assembled lasagna is covered with aluminum foil. It’s important to spray the bottom side – the one that comes in contact with the cheese layer – with cooking spray. If you don’t, the foil will stick to the melted cheese.

Once the lasagna is done cooking in the Instant Pot, you can opt to brown up the top layer under the broiler.

How to Layer Instant Pot Lasagna

There are a couple things that are important to remember when making lasagna in the Instant Pot. Since a round pan is being used, the noodles have to be broken into pieces and then layered in a mosaic pattern to create the best coverage.

Because the regular dry lasagna noodles are being used, a thin layer of the meat sauce needs to be spread on the bottom of the springform pan to help the bottom layer of noodles cook properly.

Spreading the ricotta over the broken noodles can be a little tricky, so I like to drop small dollops of the mixture all over the noodles and then spread it with the back of a spoon that has been dipped in water.

The ricotta layer is made with whole-milk ricotta cheese. I think it’s richer and it doesn’t seem to get watery when it’s cooked. Adding an egg, some of the mozzarella, parsley, salt, and pepper to the ricotta cheese creates the flavorful, rich, cheesy layer.

Next, comes the Mozzarella cheese layer topped with a meat layer.  The meat layer is made by sautéing onion and garlic in the inner pot of the Instant Pot using the sauté function. The beef and the Italian spiced pork sausage is added and browned. Finally, the meat mixture is combined with the marinara sauce. I use a prepared marinara sauce for ease. If you prefer homemade, you’ll need 3 and 1/2 cups.

Another layer of the broken noodles is arranged on top of the meat sauce and then you start again, repeating each of the layers and ending with a final layer of noodles, Mozzarella and Parmesan.

As noted above, it’s important to cover the lasagna with a layer of aluminum foil that has been sprayed with cooking spray. The side with the cooking spray is placed over the cheese layer to prevent the foil from sticking to the cheese. Don’t skip the spraying step. I did. Once.

How Long Do I Cook Lasagna in the Instant Pot?

Place a trivet in the inner pot of the Instant Pot and add a cup of water.

Once the lasagna is assembled and covered in foil, place the springform pan on the foil sling or the silicone sling. Lower the lasagna onto the trivet and cover and lock the lid in place.

It’s important to make sure that the steam release handle is in the sealed position, then set the cooking time to 24 minutes. After then cooking time is up, allow the  steam to release naturally for 10 minutes.

Using the sling, remove the lasagna from the Instant Pot. If you like a browned top, place it under the broiler until evenly browned and bubbly.

Allow it to rest for 15 minutes before removing the ring. Garnish with parsley and serve.

What to Serve with Instant Pot Lasagna

I like to serve a fresh green salad and garlic bread alongside the lasagna. A marinated green bean dish is also a tasty side that works well with the richness of the lasagna. If you’re a cauliflower fan, my Italian Roasted Cauliflower would be a great choice.



Instant Pot Lasagna

  • Author: Leigh Olson
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings


This Instant Pot Lasagna with hearty layers of tomato and meat sauce, rich ricotta, tender noodles, and creamy mozzarella cheese is easy to put together on a busy week night.


  • 16 oz. whole milk ricotta cheese
  • 1 egg, lightly beaten
  • 4 cups shredded mozzarella, divided
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb. ground beef
  • 1/2 lb. spicy Italian pork sausage
  • 132 oz. jar marinara
  • 9 uncooked lasagna noodles, broken into 2-inch pieces
  • 1/2 cup grated Parmesan
  • 1 cup water


  1. In a large bowl, combine ricotta, egg, 1/2 cup mozzarella, parsley, salt, and pepper; set aside.
  2. Add oil to the inner pot of the Instant Pot and select Saute to pre-heat. When the indicator says Hot, add the onion and cook until softened, 4 – 6 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add beef and Italian sausage and cook until no longer pink, breaking up with a wooden spoon, 6 – 8 minutes. Season with salt and pepper.
  5. Press Cancel and using a slotted spoon, remove the meat mixture to a large mixing bowl and add the marinara sauce, stirring to combine.
  6. Remove the inner pot and clean and replace in the Instant Pot.
  7. Spray an 8-inch springform pan with cook spray.
  8. Spread a thin layer of meat sauce on the bottom of the springform pan.
  9. Arrange the broken noodles in a mosaic pattern to cover the bottom of the pan.
  10. Spread a layer 1/3 of the ricotta mixture over the noodles, then 1/3 of the mozzarella, and finally 1/3 of the meat sauce. Repeat creating layers ending with noodles, mozzarella, and Parmesan.
  11. Lightly cover with a piece of aluminum foil.
  12. Add 1 cup water to the inner pot of the Instant Pot and place a trivet on the bottom.
  13. Using a foil sling, lower the pan on the trivet (alternately, use a trivet with handles to lower the pan into the inner pot).
  14. Close and lock the lid. Make sure the steam release handle is in the sealed position.
  15. Select Pressure Cook or Manual and cook on High. Set 24 minutes of pressure cooking time.
  16. Allow pressure to release for 10 minutes, and then turn the steam release handle to the venting position to release any remaining steam.
  17. When the valve has dropped, unlock the lid and open carefully.
  18. Remove the pan from the inner pot of the Instant Pot using the foil sling, or silicon mitts if using a trivet with handles.
  19. Remove the foil. Broil the lasagna until the cheese is bubbly and browned.
  20. Allow to rest for 15 minutes. Release the side of the springform pan. Garnish with parsley and serve.


This recipe was made in the Instant Pot DUO 8 quart electric pressure cooker.

Instant Pot Lasagna

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