Lasagna is definitely an Italian comfort food dish that I don’t seem to get tired of! Traditionally, this dish is baked in the oven but if you have an Instant Pot then you’ll be excited to know that you can make Instant Pot Lasagna too!

slice of instant pot easy lasagna being held with a serving spatula

I love any excuse to use my Instant Pot for wholesome family meals – it often means less mess to clean up afterwards as well as richer flavors from the cooking process.

This hearty dish can be enjoyed as it is, or you can serve it with a green side salad or roasted vegetables. Regardless, it’ll get a thumbs up from everyone around the table!

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RECIPE TIPS

Whether you cook lasagna in an Instant Pot or in the oven, you may have experienced wet lasagna once or twice in the past. A common culprit of runny lasagna is wet ricotta. Although the recipe doesn’t call for straining the ricotta cheese, it is a step you can add to ensure you don’t get runny lasagna.

You can make this lasagna ahead of time by assembling it the day before and storing it in the fridge in the springform pan covered with foil or plastic wrap. Then simply add to you Instant Pot the next day to cook.

Adding egg to the cheese mixture helps to prevent the cheese from oozing out of the lasagna when cut, so don’t skip this ingredient!

How to Make Instant Pot Easy Lasagna

Turn the Instant Pot to Saute and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion. Saute for 3-5 minutes or until meat is no longer pink. Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula. Add in the trivet to the Instant Pot.
In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
In a separate bowl mix together the marinara sauce, Italian seasoning, and parsley flakes. Using a 7 by 3-inch springform pan, start layering your lasagna with a thin layer of marinara sauce.
Break up oven-ready lasagna noodles to fit and cover the sauce.
Spread half the ricotta cheese mixture.
Sprinkle with half the meat mixture.
Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
Repeat layers to the top of the pan. Cover the top of the springform pan with foil.
Put the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
Place the lid on the pressure cooker and set to high pressure cook for 22 minutes. Let the pressure naturally release for 15 minutes and then do a quick release for any remaining pressure.
Remove lasagna from the Instant Pot and remove foil from top, place it on a cookie sheet. Let lasagna sit for 10 minutes before serving

DO I NEED TO HAVE BOILED THE NOODLES PRIOR TO ASSEMBLING THE LASAGNA?

No. Since you are using OVEN READY noodles, the liquid from the meat mixture and sauce will be enough for the noodles to absorb during the pressure cooking to cook and soften the noodles sufficiently.

HOW SHOULD I STORE INSTANT POT LASAGNA?

This lasagna should last between 3 days 5 days if stored in an airtight container in the refrigerator. If you are making it ahead of time or anticipate needing to store leftovers for longer than 1 week then I suggest that you freeze it.
Lasagna stored in the freezer will last between 3-6 months and can be thawed overnight in the fridge and then placed in the oven to reheat.

I DON’T HAVE AN INSTANT POT! CAN I MAKE THIS LASAGNA IN THE OVEN?

Yes, of course! Just follow the recipe instructions, cooking your meat and other ingredients in a skillet on the stovetop prior to assembling your lasagne in an oven-safe casserole dish.
Once assembled, cover your dish with foil and bake in a preheated oven at 375F for 45 minutes, uncovering the lasagna in the last 10 minutes of baking to allow it to crisp up!