Easy Instant Pot Lasagna Recipe offers a revolutionary way to create a beloved dish with less effort and time. Perfect for busy weeknights, this method maintains the traditional flavors and textures you love, streamlined for today’s fast-paced lifestyle. Dive into the convenience of modern cooking without sacrificing the homemade taste of this timeless Italian favorite.

Why You’ll Love Easy Instant Pot Lasagna Recipe:

• Speedy Cooking: Enjoy lasagna on the table in a fraction of the time compared to oven baking.
• One-Pot Wonder: Say goodbye to a sink full of dishes. This recipe requires only your Instant Pot.
• Flavorful & Satisfying: Each layer is infused with flavors through the pressure cooking process.
• Versatile: Easily adaptable for various dietary preferences, including vegetarian and gluten-free options.

Personal Story: There’s something magical about a homemade lasagna — the layers, the cheese, the sauce… it’s comfort food at its finest. However, making lasagna from scratch often felt like a weekend-only endeavor due to its time-consuming nature. That all changed with this Instant Pot version. I was skeptical at first — could a pressure cooker really do justice to lasagna? The answer is a resounding yes. This recipe has not only saved me time but also opened up weeknight opportunities to enjoy a dish I once reserved for special occasions.

Key Features:

• Efficient and quick cooking process
• Minimal cleanup required
• Rich and deep flavors
• Comforting and hearty meal

What i need to make Easy Instant Pot Lasagna Recipe

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground beef (or substitute with ground turkey or a vegetarian option)
• 24 ounces marinara sauce
• 1 cup water
• 9 lasagna noodles (no-boil or oven-ready)
• 15 ounces ricotta cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

How To Make Easy Instant Pot Lasagna Recipe

1. Set the Instant Pot to Sauté mode. Add olive oil, onion, and garlic, cooking until softened. Add the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper.
2. Stir in the marinara sauce and water, then gently break the lasagna noodles to fit inside the pot, layering them over the sauce. Press down to ensure noodles are submerged.
3. In a bowl, mix ricotta cheese, egg, Italian seasoning, and half of the Parmesan cheese. Spread this mixture over the noodles. Top with a layer of mozzarella cheese, then repeat the layering as space allows, finishing with a cheese layer.
4. Seal the Instant Pot and set it to Manual or Pressure Cook mode for 24 minutes. After cooking, allow for a natural release for 10 minutes, then do a quick release for any remaining pressure.
5. Carefully remove the lid, allowing any excess steam to escape. Sprinkle the remaining Parmesan cheese on top and let it sit for 5 minutes to set before serving. Garnish with fresh basil, if desired.

Cooking Tips For Easy Instant Pot Lasagna Recipe:

• Ensure no noodles are sticking out of the liquid before starting the pressure-cooking process to avoid uncooked spots.
• For a vegetarian version, substitute the ground meat with a mix of sautéed vegetables like zucchini, bell peppers, and mushrooms.

Variations For Easy Instant Pot Lasagna Recipe:

• Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are gluten-free.
• Dairy-Free: Substitute ricotta and mozzarella with dairy-free alternatives, keeping an eye on moisture content.

Make It Healthier:

• Opt for whole wheat lasagna noodles and lean ground beef or a plant-based meat substitute to increase fiber and reduce fat.

Closing For Easy Instant Pot Lasagna Recipe redefines comfort cooking, proving that even the most traditional dishes can be adapted to fit our busy lives. It’s a testament to the power of modern cooking techniques in preserving the essence of homemade favorites. Gather your ingredients, grab your Instant Pot, and prepare to indulge in a lasagna that’s as satisfying and delicious as it is easy to make. Buon appetito!

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Frequently Asked Questions Easy Instant Pot Lasagna Recipe:

Can I make this Easy Instant Pot Lasagna Recipe ahead of time?

Yes, you can prepare the ingredients and layer them in the Instant Pot insert, then refrigerate until you’re ready to cook. Add 5 minutes to the cooking time if starting from cold.

How can I prevent the burn notice?

Ensure there’s enough liquid and that the bottom of the pot is deglazed after sautéing the meat and onions to prevent the burn notice.

Can I use regular Easy Instant Pot Lasagna Recipe noodles?

It’s best to use no-boil or oven-ready noodles as they are designed to cook well in the Instant Pot’s moist environment.

How do I serve the lasagna without it falling apart?

Let the lasagna sit for 5-10 minutes after cooking to set. Use a spatula to carefully remove servings, maintaining the layer structure.

Instant Pot Lasagna

Recipe by CutsfoodCourse: Crock Pot®

Servings

6

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

413

kcal

Ingredients

• 1 tablespoon olive oil

• ½ cup chopped yellow onion

• 1 pound lean ground beef (or ground turkey)

• 3 cloves garlic (minced)

• 1 teaspoon dried Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon pepper

• 1 ½ cups water

• 8 lasagna noodles (not no boil)

• 25 ounce jar marinara sauce*

• 8 ounces shredded mozzarella cheese*

• grated Parmesan cheese and chopped fresh parsley (if desired, for serving)

Directions

• Heat the olive oil in the Instant Pot using the saute function. When hot, add the onion and cook, stirring often, for about 2 minutes until softened.
• Add the ground beef (or ground turkey) to the Instant Pot and cook, crumbling, until browned. Drain off any excess grease.
• Add the garlic to the pot and cook, stirring, for 30 seconds. Turn off the Instant Pot.
• Add the Italian seasoning, salt and pepper to the pot and stir to combine.
• Remove 2/3 of the meat mixture to a clean bowl, leaving the rest in the pot.
• Pour the water into the pot and stir, scraping up any bits that are stuck to the bottom of the pot.
• Layer the lasagna: Break 2 of the lasagna noodles in half and lay the 4 halves on top of the water and meat in the bottom of the pot. Put 1/3 of the reserved meat on top of the noodles, followed by 2/3 cup of the marinara sauce and 1/3 cup of the shredded mozzarella.
• For the second layer, break 2 more lasagna noodles in half and lay the 4 noodle halves in the opposite direction as the layer below. Top with half of the remaining meat, 2/3 cup sauce and 1/3 cup shredded cheese.
• Make another layer with 4 noodle halves (arranged in the opposite direction as the previous layer), the remaining meat, 2/3 cup sauce and 1/3 cup cheese.
• For the top layer, arrange the remaining 4 noodle halves and cover with the remaining marinara sauce.
• Reserve the remaining shredded mozzarella in the refrigerator while the lasagna cooks.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, do a controlled quick release of the pressure by slowly turning the steam release valve to the venting position, a little bit at a time, using the handle of a long spoon.
• Once all of the steam has been released and the pin drops down, carefully open the Instant Pot lid. The lasagna may look somewhat watery and this is ok. Most of the liquid will be absorbed as the lasagna rests. Sprinkle the reserved mozzarella cheese over the top of the lasagna. Let lasagna rest in the Instant Pot, with the lid off, for 5-10 minutes before serving. (A 10 minute rest is best, if you can wait.)
• Serve with grated Parmesan cheese and chopped fresh parsley, if desired.

Notes

• Use a good-quality marinara sauce that you enjoy the flavor of. The flavor of the sauce will greatly impact the flavor of the finished dish.
• I highly recommend that you shred your own cheese instead of using pre-shredded cheese. Store-bought pre-shredded cheese is often coating with an anti-caking agent and does not melt as smoothly.
• This recipe can be made in either a 6 quart or 8 quart Instant Pot.
• I do not recommend doubling this recipe. If you want to make a larger lasagna, try my oven baked lasagna, which serves 12.