Description
This Instant Pot Lasagna recipe offers a delicious and convenient way to enjoy classic lasagna without the long oven baking time. Using no-boil noodles and layering a flavorful meat sauce with a creamy cheese mixture, it cooks perfectly in the Instant Pot ensuring moist, tender pasta and rich flavors. A final broil step melts and browns the cheese to perfection for a crispy top layer. Perfect for a comforting weeknight dinner or a hearty family meal.
Ingredients
Scale
Cheese Layer
- 1 cup Ricotta cheese
- 2 large eggs
- 1 cup shredded Mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Meat Layer
- 1 pound ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 24 oz jar pasta sauce
- 9 No-boil lasagna noodles (depending on size)
- ½ cup mozzarella cheese, shredded
For Cooking in the Instant Pot
- 1 ½ cup water
Instructions
- Prepare Cheese Layer: In a medium bowl, mix ricotta cheese, eggs, shredded mozzarella, dried basil, oregano, thyme, Italian seasoning, salt, and black pepper until well combined. Set aside.
- Cook Meat Layer: Heat a skillet over medium heat and brown the ground beef until no longer pink. Add diced onion and minced garlic to the skillet and cook until the onions turn translucent, about 3-4 minutes. Remove from heat and stir in the pasta sauce.
- Assemble Lasagna – Layer One: In a 7-inch springform cake pan, cover the bottom with 3-4 broken no-boil lasagna noodles to fit the shape of the pan.
- Assemble Lasagna – Layer Two: Pour and spread about 1 cup of pasta sauce over the noodles evenly.
- Assemble Lasagna – Layer Three: Spread half of the meat mixture evenly over the sauce layer, pressing lightly to distribute.
- Assemble Lasagna – Layer Four: Spread half of the cheese mixture evenly over the meat layer, pressing gently to level.
- Repeat Layers: Repeat the layering with noodles, sauce, remaining meat mixture, and remaining cheese mixture in the same order.
- Top Layers: Add a final layer of no-boil noodles on top, press lightly, cover with remaining pasta sauce, and sprinkle ½ cup shredded mozzarella cheese evenly over the sauce.
- Prepare for Cooking: Spray a sheet of aluminum foil with nonstick spray and cover the assembled lasagna pan tightly.
- Set up Instant Pot: Pour 1 ½ cup water into the Instant Pot. Place the covered springform pan on a trivet with handles and lower it carefully into the pot.
- Cook: Close the lid, seal the valve, press the Manual button twice to select high pressure, and set the timer for 25 minutes.
- Pressure Release: When cooking completes, allow natural pressure release for 10 minutes, then perform a quick release to vent remaining steam.
- Remove and Broil: Unlock and open the Instant Pot. Using oven mitts, carefully remove the lasagna pan. Remove the foil cover and place the lasagna on a baking sheet. Broil in the oven until the cheese on top begins to brown and bubble, watching closely to prevent burning.
- Rest and Serve: Let the lasagna rest on a cooling rack for 15 minutes to set, then release from the sides of the springform pan. Garnish with fresh parsley if desired, slice, and serve warm.
Notes
- Be sure to use a 7-inch springform pan to fit inside the Instant Pot.
- Do not skip the resting step after cooking to help the lasagna hold its shape when served.
- Monitor the broiling step carefully as cheese can burn quickly.
- No-boil noodles save time and allow for this pressure cooker method.
- You can substitute ground turkey or Italian sausage for beef if preferred.
- For a vegetarian version, omit the meat and add sautéed vegetables like mushrooms and zucchini.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg
